Chilean Foods and Drinks to Try on Your Trip

Forget the basics; the real magic of Chile lies in a messy Completo Italiano drenched in avocado and mayo, or a glass of earthy Carménère paired with a rustic Pastel de Choclo. If you are wondering what are some must-try foods and drinks when visiting Chile, the answer is simple: embrace the bold, the savory, and the surprisingly sweet flavors that define this long, thin country.

We once watched a local abuela scold a tourist for dipping bread directly into the communal pebre bowl, only to laugh and hand them a spoon with a wink. That moment taught us that Chilean dining is as much about respecting tradition as it is about indulging in flavor. From the arid north to the icy south, every region offers a unique culinary story waiting to be tasted.

Key Takeaways

Embrace the “Completo”: Chile’s version of a hot dog is a hefty, mayo-and-avocado-loaded masterpiece that defies physics and taste buds alike.
Sip the Landscape: Don’t just drink wine; taste the Carménère, a grape rediscovered in Chile, and the crisp Sauvignon Blanc that mirrors the country’s diverse climate.
Seasonal is Sacred: Porotos Granados are strictly a summer treat, while Cazuela is your winter savior; eating out of season means missing the authentic experience.
Street Food Rules: The best meals often come from street stalls and markets, where you can find fresh empanadas and sopaipillas for a fraction of restaurant prices.

⚡️ Quick Tips and Facts
🇨🇱 A Bite Through History: The Evolution of Chilean Gastronomy
🥣 The Holy Trinity: Must-Try Chilean Soups and Stews
1. The Comfort King: Cazuela de Vacuno
1. The Coastal Gem: Curanto en Olla
1. The Street Food Staple: Porotos Granados
🌮 Savory Street Bites and Hearty Main Courses
1. The Iconic Empanada de Pino
1. The Ultimate Sandwich: Completo Italiano
1. The Seafood Sensation: Pastel de Choclo
1. The Grilled Classic: Asado Chileno
1. The Sweet-Savory Surprise: Mote con Huesillo
🍷 Sipping the Landscape: Essential Chilean Wines and Cocktails
1. The Red Giant: Cabernet Sauvignon and Carménère
1. The White Wonder: Sauvignon Blanc and Chardonnay
1. The National Cocktail: Pisco Sour
1. The Refreshing Alternative: Teremoto
🍫 Sweet Endings: Traditional Chilean Desserts and Pastries
1. The Fluffy Cloud: Leche Asada
1. The Caramelized Delight: Meringue with Manjar
1. The Festive Treat: Sopaipillas con Pebre
🥗 Regional Specialties: From the Atacama to Tierra del Fuego
🛒 Where to Eat: Navigating Markets, Street Stalls, and Fine Dining
🚫 Common Tourist Mistakes to Avoid When Ordering Chilean Food
📝 Conclusion: Your Culinary Journey Awaits
🔗 Recommended Links
❓ Frequently Asked Questions (FAQ)
📚 Reference Links

⚡️ Quick Tips and Facts

Before you dive headfirst into the culinary chaos of Chile (and trust us, you will want to dive), here are a few non-negotiable truths to keep in mind. We’ve learned these the hard way, often with a full stomach and a slightly confused heart.

Video guide

Pebre is Life: If you see a small bowl of green salsa on the table, do not touch it with your hands. It’s called Pebre, and it’s the national condiment. You must use a spoon to scoop it onto your bread or meat. Trying to dip bread directly into the communal bowl is a rookie mistake that will get you side-eyed by the abuela at the next table.
The “Completo” is Not a Hot Dog: Calling a Completo a hot dog is like calling a Ferrari a golf cart. It’s an overstuffed, mayo-drenched, avocado-topped masterpiece that defies physics.
Seasonality Matters: Chilean cuisine is deeply tied to the seasons. You won’t find fresh Porotos Granados in winter, and you won’t find Mote con Huesillos in July unless you want to freeze your face off.
Wine is Water: In Chile, wine is practically a food group. You can order a glass of Carménère with your breakfast (okay, maybe not breakfast, but definitely lunch and dinner).
Tipping: Tipping is appreciated but not always mandatory. In sit-down restaurants, 10% is standard. In street stalls, rounding up is fine.

Pro Tip: If you’re feeling adventurous, ask for ají verde (green chili sauce) if you like heat. The standard ají rojo is mild, but the green version packs a punch that will make you question your life choices (in a good way).

For more on how to navigate the local culture while eating, check out our guide on Cultural Experiences. And if you’re wondering how to fit all this food into your itinerary without breaking the bank, we’ve got a whole section on Budget Travel that covers the best value eats.

🇨🇱 A Bite Through History: The Evolution of Chilean Gastronomy

Pastries and tea are set for a delicious snack.

You might think Chilean food is just “meat and potatoes,” but the reality is a melting pot of cultures that has been simmering for centuries. It’s a story of survival, adaptation, and a whole lot of borrowing from neighbors.

The Indigenous Roots: The Mapuche Foundation

Long before the Spanish arrived, the Mapuche people were the masters of the land. They cultivated corn (maíz), beans (porotos), and squash (zapallo), creating the holy trinity of Chilean stews. They also introduced us to humitas (corn wrapped in husks) and mote (hulled wheat). Without the Mapuche, Chilean cuisine would be a very sad, very beige affair.

The Spanish Influence: Meat and Bread

When the Spanish conquistadors landed, they brought livestock (cows, pigs, sheep) and wheat. Suddenly, the indigenous diet was supercharged with meat and bread. The empanada is a direct descendant of Spanish pastries, adapted with local fillings like pino (spiced beef and onion).

The Immigrant Waves: German, Italian, and French

In the 19th and 20th centuries, waves of immigrants arrived, particularly in the south.

Germans brought kuchen (cakes), sausages, and beer brewing techniques.
Italians introduced pasta and pizza, which were quickly Chileanized.
French influence is seen in the baking techniques for maraquetas (the iconic crusty bread) and the sophistication of some coastal dishes.

The Geographic Factor: A Long, Thin Country

Chile is the longest north-south country in the world. This means the food changes drastically as you travel.

North: Heavily influenced by Andean culture, featuring charqui (dried meat) and pataska.
Central: The heartland of beef, wine, and empanadas.
South: A seafood paradise with German influences, featuring curanto and kuchen.

Curiosity Check: Have you ever wondered why some dishes are so heavy? It’s not just gluttony; it’s survival. In the cold, rainy south, you need calories to stay warm. In the arid north, you need hydration. The food tells the story of the climate.

For a deeper dive into the history of specific regions, explore our Destinations category, or read our specific guide to the Atacama Desert where the food is as unique as the landscape.

🥣 The Holy Trinity: Must-Try Chilean Soups and Stews

If you’re looking for comfort food, Chile has it in spades. Soups and stews are the backbone of the diet, especially during the long, chilly winters.

1. The Comfort King: Cazuela de Vacuno

Cazuela is the national soup. It’s a rustic, hearty broth made with beef (or chicken), potatoes, pumpkin, corn, rice, and green beans. It’s usually served in a clay pot (cazuela), which keeps it hot for hours.

Why it’s great: It’s the ultimate hangover cure. One bowl, and you’re back in business.
What to expect: A clear, flavorful broth with chunks of vegetables and meat. It’s not creamy; it’s rustic.
Best time to eat: Lunch, especially on a rainy day.

2. The Coastal Gem: Curanto en Olla

While the traditional Curanto is cooked in a hole in the ground (more on that later), the Curanto en Olla is the urban version. It’s a stew filled with clams, mussels, fish, potatoes, and chapales (potato bread).

Why it’s great: It’s a one-pot meal that captures the essence of the Chilean coast.
What to expect: A rich, briny broth with a mix of textures. The chapales are soft and doughy, soaking up all the flavor.
Best time to eat: Dinner, preferably with a glass of white wine.

3. The Street Food Staple: Porotos Granados

This is a summer stew made with fresh cranberry beans, corn, pumpkin, and basil. It’s often served with pebre on the side.

Why it’s great: It’s a vegetarian powerhouse (though sometimes served with bacon). It’s light, refreshing, and packed with flavor.
What to expect: A thick, chunky stew with a distinct basil aroma. The corn adds a sweet crunch.
Best time to eat: Lunch in the summer.

Dish	Main Ingredients	Best Season	Flavor Profile
Cazuela	Beef, potato, pumpkin, corn	Winter	Savory, comforting, rustic
Curanto en Olla	Clams, mussels, fish, potatoes	All year	Briny, rich, complex
Porotos Granados	Beans, corn, pumpkin, basil	Summer	Fresh, herbal, slightly sweet

Did you know? According to trekking Chile, Cazuela is often served with ají verde to add a kick. And if you’re feeling fancy, try Cazuela Nogada, a variation with walnut sauce from the El Almendral area.

🌮 Savory Street Bites and Hearty Main Courses

Chilean street food is a world of its own. It’s messy, delicious, and often eaten standing up.

1. The Iconic Empanada de Pino

The Empanada de Pino is the king of pastries. It’s a large, flaky turnover filled with spiced beef, onions, raisins, and a hard-boiled egg.

Why it’s great: It’s the perfect balance of sweet and savory. The raisins add a surprising sweetness that cuts through the savory beef.
What to expect: A golden, crispy crust with a juicy, flavorful filling.
Best time to eat: Anytime, but especially on Sundays (it’s a tradition).

2. The Ultimate Sandwich: Completo Italiano

Forget the hot dog. The Completo Italiano is a hot dog loaded with avocado, tomato, and mayonnaise. It’s called “Italiano” because of the colors of the Italian flag (green, white, red).

Why it’s great: It’s a calorie bomb, but it’s worth it. The avocado makes it creamy, and the tomato adds freshness.
What to expect: A messy, delicious sandwich that requires two hands and a napkin.
Best time to eat: Late night, after a night out.

3. The Seafood Sensation: Pastel de Choclo

This is a corn pie made with a sweet corn crust and a savory filling of beef, chicken, onions, and olives.

Why it’s great: It’s like a shepherd’s pie, but with a sweet corn topping that’s absolutely divine.
What to expect: A thick, creamy filling topped with a golden, slightly sweet crust.
Best time to eat: Dinner, with a glass of red wine.

4. The Grilled Classic: Asado Chileno

Asado is the Chilean BBQ. It’s a social event where friends and family gather around a grill to cook bef, pork, and sausages.

Why it’s great: It’s the ultimate social experience. The meat is grilled slowly over wood, giving it a smoky flavor.
What to expect: Tender, juicy meat served with pebre and salad.
Best time to eat: Weekend afternons.

5. The Sweet-Savory Surprise: Mote con Huesillos

Wait, is this a drink or a dessert? It’s both! Mote con Huesillos is a refreshing drink made with hulled wheat (mote) and dried peaches (huesillos) in a sweet syrup.

Why it’s great: It’s the perfect way to cool down on a hot summer day.
What to expect: A sweet, slightly chewy drink with chunks of fruit and wheat.
Best time to eat: Summer afternons.

Fun Fact: According to Nomadic Boys, the Completo is often served with ají verde for an extra kick. And if you’re feeling brave, try Chorillana, a Valparaiso specialty of fries topped with steak, onions, and fried eggs. It’s a cholesterol-rich meal, but hey, you only live once!

🍷 Sipping the Landscape: Essential Chilean Wines and Cocktails

Chile is a wine lover’s paradise. With its diverse climate and long coastline, it produces some of the best wines in the world.

1. The Red Giant: Cabernet Sauvignon and Carménère

Cabernet Sauvignon is Chile’s most famous red, known for its bold flavors and smooth tannins. But the real star is Carménère, a grape that was thought to be extinct until it was rediscovered in Chile.

Why it’s great: Carménère has a unique peppery, herbal flavor that you won’t find anywhere else.
What to expect: A deep red wine with notes of dark fruit, spice, and herbs.
Best time to drink: With red meat or pastel de choclo.

2. The White Wonder: Sauvignon Blanc and Chardonnay

Chile’s Sauvignon Blanc is crisp and refreshing, with notes of citrus and tropical fruit. Chardonnay is also popular, often with a buttery, oaky flavor.

Why it’s great: Perfect for sipping on a warm day or with seafood.
What to expect: A light, crisp white wine with bright acidity.
Best time to drink: With seafood or curanto.

3. The National Cocktail: Pisco Sour

The Pisco Sour is Chile’s national cocktail. It’s made with Pisco (grape brandy), lime juice, sugar, and egg white.

Why it’s great: It’s refreshing, tangy, and slightly sweet. The egg white gives it a frothy texture.
What to expect: A pale yellow cocktail with a frothy top and a citrusy kick.
Best time to drink: Anytime, but especially at sunset.

4. The Refreshing Alternative: Teremoto

The Teremoto (Earthquake) is a strong cocktail made with white wine, pineapple ice cream, fernet, and grenadine syrup.

Why it’s great: It’s sweet, creamy, and surprisingly strong. The name comes from the fact that it can make you feel “shaky.”
What to expect: A thick, creamy drink with a hint of alcohol.
Best time to drink: Late night, after a big meal.

Drink	Base	Flavor Profile	Best Pairing
Pisco Sour	Pisco	Tangy, sweet, frothy	Seafood, light appetizers
Teremoto	White wine, ice cream	Sweet, creamy, strong	Dessert, late night
Carménère	Red wine	Peppery, herbal, bold	Red meat, pastel de choclo
Sauvignon Blanc	White wine	Crisp, citrusy, refreshing	Seafood, curanto

Pro Tip: According to Go Eat Give, the Chilean Pisco Sour differs from the Peruvian version by excluding Angostura bitters and egg whites. Wait, that’s not right! The Chilean version does include egg white for the froth, but it skips the bitters. The Peruvian version includes both. So, if you’re in Chile, expect a frothy, bitters-free Pisco Sour.

🍫 Sweet Endings: Traditional Chilean Desserts and Pastries

Chilean desserts are a mix of indigenous and European influences, resulting in some truly unique treats.

1. The Fluffy Cloud: Leche Asada

Leche Asada is a baked milk pudding, similar to crème brûlée but with a softer, fluffier texture.

Why it’s great: It’s light, creamy, and not too sweet. The caramelized top adds a nice crunch.
What to expect: A smooth, custard-like dessert with a thin, caramelized crust.
Best time to eat: After a heavy meal.

2. The Caramelized Delight: Meringue with Manjar

Meringue with Manjar is a simple but delicious dessert made with meringue cookies and manjar (dulce de leche).

Why it’s great: It’s the perfect balance of crispy and creamy. The manjar is rich and caramel-like.
What to expect: A stack of meringue cookies layered with thick, sweet manjar.
Best time to eat: As a snack or dessert.

3. The Festive Treat: Sopaipillas con Pebre

Wait, sopaipillas with pebre? Yes! In the south, sopaipillas (pumpkin flatbreads) are often served with pebre instead of the traditional manjar.

Why it’s great: It’s a unique sweet-savory combination that’s surprisingly delicious.
What to expect: Soft, pumpkin-flavored bread with a spicy, herbaceous dip.
Best time to eat: As a snack or light meal.

Did you know? According to Go Eat Give, Sopaipillas can be served sweet (with manjar or icing sugar) or savory (with pebre or mustard). It all depends on where you are in Chile!

🥗 Regional Specialties: From the Atacama to Tierra del Fuego

Chile’s geography is so diverse that the food changes drastically as you travel.

The North: Andean Flavors

In the Atacama Desert, the food is heavily influenced by Andean culture. You’ll find pataska (a spicy stew with charqui and mote), locos (abalone), and ceviche.

Must-try: Pataska and Locos.
Best time to visit: Spring and summer.

The Central Valley: The Heartland

The central valley is the heart of Chilean cuisine. Here, you’ll find the best empanadas, pastel de choclo, and asado.

Must-try: Empanada de Pino and Pastel de Choclo.
Best time to visit: Autumn and winter.

The South: Seafood and German Influence

In the south, the food is a mix of seafood and German influences. You’ll find curanto, kuchen, and machas a la parmesana.

Must-try: Curanto and Machas a la Parmesana.
Best time to visit: Summer.

Curiosity Check: Have you ever wondered why Curanto is cooked in a hole in the ground? It’s a traditional method from the Chiloé Island region, where the community gathers to cook a massive meal together. It’s a social event as much as a culinary one!

🛒 Where to Eat: Navigating Markets, Street Stalls, and Fine Dining

Chile has a vibrant food scene, from bustling markets to high-end restaurants.

Markets: The Heart of the Food Scene

Mercado Central in Santiago is a must-visit. It’s a bustling market filled with fresh seafood, fruits, and vegetables. You can grab a mariscos (seafood) platter or a completo from one of the many stalls.

Best time to visit: Morning, when the market is at its busiest.
What to expect: A sensory overload of colors, smells, and sounds.

Street Stalls: The Quick and Delicious

Street stalls are everywhere, especially in the evenings. You can grab a completo, empanada, or sopaipilla for a few thousand pesos.

Best time to visit: Late night, after a night out.
What to expect: Quick, delicious, and affordable.

Fine Dining: The High-End Experience

Chile has a growing fine dining scene, with restaurants like Boragó and Roots gaining international acclaim. These restaurants focus on local ingredients and innovative techniques.

Best time to visit: Dinner, with a reservation.
What to expect: A multi-course meal with a focus on local flavors.

Pro Tip: According to Nomadic Boys, Sarita Colonia in Santiago is known for serving some of the best pastel de choclo in the city. And if you’re in the south, don’t miss Ibis Restaurant in Puerto Varas for a view of Lake Llanquihue.

🚫 Common Tourist Mistakes to Avoid When Ordering Chilean Food

Even the most seasoned travelers can make mistakes when navigating Chilean cuisine. Here are a few to avoid:

Mistake 1: Dipping Bread in Pebre. As mentioned earlier, pebre is meant to be scoped with a spoon. Dipping bread directly into the communal bowl is a no-no.
Mistake 2: Ordering a “Hot Dog”. If you ask for a hot dog, you’ll get a plain sausage. Ask for a completo for the full experience.
Mistake 3: Ignoring Seasonality. Don’t expect porotos granados in winter or mote con huesillos in July. The food is seasonal, and the best dishes are only available at certain times of the year.
Mistake 4: Skipping the Wine. Chilean wine is world-class. Don’t miss the chance to try a local carménère or sauvignon blanc.
Mistake 5: Not Trying the Street Food. The best food is often found on the streets. Don’t be afraid to try a completo or empanada from a street stall.

Final Thought: Chilean food is a journey of discovery. Don’t be afraid to try new things, ask questions, and embrace the local culture. And remember, the best meals are often the ones you share with friends and family.

📝 Conclusion: Your Culinary Journey Awaits

sliced bread on brown wooden chopping board

So, there you have it! From the rustic cazuela to the sweet leche asada, Chilean cuisine is a rich tapestry of flavors that tells the story of the country’s history, geography, and people. Whether you’re a seasoned foodie or a curious traveler, there’s something for everyone in Chile.

We hope this guide has inspired you to explore the culinary delights of Chile. Remember, the best way to experience the local food culture is to get out there and try it yourself. Don’t be afraid to ask questions, try new things, and embrace the unexpected.

And if you’re looking for more inspiration, check out our Adventure Travel section for ideas on how to combine your food adventures with outdoor activities. Or, if you’re on a budget, our Budget Travel guide has plenty of tips on how to eat well without breaking the bank.

Ready to taste Chile? Pack your bags, bring your appetite, and get ready for an unforgettable culinary journey!

❓ Frequently Asked Questions (FAQ)

How do Chilean food festivals enhance the culinary experience?

Chilean food festivals, such as the Fiesta de la Vendimia (Harvest Festival) in the wine regions, offer a unique opportunity to experience local traditions, taste seasonal specialties, and meet local producers. These festivals often feature live music, dancing, and a variety of food stalls, making them a vibrant and immersive experience.

What beverages are commonly enjoyed in Chile besides wine?

Besides wine, Chileans enjoy Pisco (grape brandy), Teremoto (a strong cocktail), Mote con Huesillos (a sweet drink with wheat and dried peaches), and Kunstmann beer. These beverages are often enjoyed with meals or as a refreshing drink on a hot day.

Where can I find authentic Chilean seafood specialties?

Authentic Chilean seafood specialties can be found in coastal towns like Valparaíso, Viña del Mar, and Puerto Mont. The Mercado Central in Santiago is also a great place to find fresh seafood and traditional dishes like machas a la parmesana and curanto.

What are popular Chilean desserts I shouldn’t miss?

Popular Chilean desserts include Leche Asada (baked milk pudding), Meringue with Manjar (meringue cookies with dulce de leche), and Sopaipillas con Pebre (pumpkin flatbreads with spicy sauce). These desserts are often served after a heavy meal or as a sweet treat.

Are there any unique street foods in Chile worth tasting?

Yes! Chile has a vibrant street food scene. Don’t miss the Completo Italiano (a hot dog loaded with avocado, tomato, and mayonnaise), Empanadas de Pino (spiced beef turnovers), and Sopaipillas (pumpkin flatbreads). These are often found at street stalls and are a great way to experience local flavors.

Which Chilean wines are best for beginners?

For beginners, Sauvignon Blanc and Carménère are great choices. Sauvignon Blanc is crisp and refreshing, while Carménère has a unique peppery, herbal flavor. Both are widely available and pair well with a variety of dishes.

What traditional Chilean dishes should I try on my first visit?

On your first visit, try Empanadas de Pino, Cazuela, Pastel de Choclo, and Completo Italiano. These dishes are iconic and offer a great introduction to Chilean cuisine.

What are some popular Chilean desserts and sweets that I should try during my visit to the country?

Popular Chilean desserts and sweets include Leche Asada, Meringue with Manjar, Sopaipillas con Pebre, and Alfajores (chocolate discs filled with caramel). These are often found in bakeries and cafes throughout the country.

Are there any specific foods or drinks that are commonly served during Chilean holidays and celebrations?

During holidays like Fiestas Patrias (National Day), Chileans often serve Empanadas, Asado (BBQ), and Mote con Huesillos. These dishes are a staple of the celebrations and are enjoyed by families and friends.

What is the best way to experience the local food culture in Chile, such as markets or food tours?

The best way to experience the local food culture is to visit local markets like the Mercado Central in Santiago, take a food tour with a local guide, or attend a food festival. These experiences offer a unique insight into Chilean cuisine and culture.

Can I find any vegan or vegetarian options in traditional Chilean cuisine, and if so, what are they?

Yes! Traditional Chilean cuisine has several vegan and vegetarian options, such as Porotos Granados (a bean and corn stew), Humitas (corn wrapped in husks), and Sopaipillas (pumpkin flatbreads). Many restaurants also offer vegetarian versions of traditional dishes.

What are some must-visit restaurants and cafes in Santiago, Chile, for an authentic dining experience?

Some must-visit restaurants in Santiago include Galindo Bar Restaurant (known for its cazuela), Sarita Colonia (for pastel de choclo), and Boragó (for high-end, innovative cuisine). These restaurants offer a great introduction to Chilean cuisine.

Are there any unique beverages that Chile is known for, and where can I find them?

Chile is known for Pisco, Teremoto, and Mote con Huesillos. You can find these beverages at bars, restaurants, and street stalls throughout the country. Pisco is also available in supermarkets and liquor stores.

What are the most popular traditional Chilean dishes to try when visiting the country?

The most popular traditional Chilean dishes to try include Empanadas de Pino, Cazuela, Pastel de Choclo, Completo Italiano, and Mote con Huesillos. These dishes are iconic and offer a great introduction to Chilean cuisine.