35 Must-Try Traditional Chilean Foods & Drinks That Will Wow You 🇨🇱 (2026)

fried food on white and blue floral ceramic plate

Chile’s culinary scene is a vibrant mosaic of indigenous flavors, immigrant influences, and fresh, seasonal ingredients that stretch from the arid Atacama Desert to the windswept Patagonian fjords. Whether you’re biting into a flaky, raisin-studded empanada or sipping a zesty pisco sour while watching the sunset over Valparaíso’s colorful hills, Chilean food and drink offer an unforgettable taste adventure.

Did you know that Chile’s national dish, the pastel de choclo, is only enjoyed fresh during the summer months when the sweet corn is at its peak? Or that the iconic completo hot dog is so loaded it’s practically a meal on its own? In this guide, we’ll take you through 35 delicious and traditional Chilean foods and drinks you absolutely must try, including hidden gems like machas a la parmesana and hearty charquicán stew. Plus, we share insider tips on where to find the best versions and how to enjoy them like a local. Ready to feast your way through Chile? Let’s dive in!

Key Takeaways

  • Chile’s cuisine is deeply seasonal and regional, so timing your visit can unlock unique dishes like pastel de choclo in summer or cazuela in winter.
  • Empanadas de pino, completo, and asado are iconic must-tries that showcase Chile’s rich cultural heritage and social dining traditions.
  • Seafood lovers will adore machas a la parmesana and locos con mayonesa, but be mindful of sustainability and sourcing.
  • Traditional Chilean drinks like pisco sour and mote con huesillo perfectly complement local dishes and offer a taste of Chile’s vibrant beverage culture.
  • Exploring markets, cooking classes, and festivals enhances your culinary experience by connecting you with Chile’s food stories and people.

Hungry for more? Keep reading to uncover the full list of 35 mouthwatering Chilean specialties and expert tips to savor them authentically!

Table of Contents

⚡️ Quick Tips and Facts About Chilean Cuisine

Fact Why It Matters Pro Tip
Chile is 4,300 km long but averages only 177 km wide Micro-climates = crazy-rich produce from Atacama algae to Patagonian lamb Eat coastal seafood in Valpo, lamb in Punta Arenas
Lunch is the biggest meal Most traditional restaurants offer a menú del día (starter + main + drink) Arrive 1–3 p.m. or you’ll miss the good stuff
Pebre is on EVERY table Think Chilean pico de gallo – tomatoes, onion, coriander, chili If it’s too fiery, ask for “pebre suave”
Fiestas Patrias (18–19 Sept) = empanada overload Families bake hundreds of empanadas de pino in backyard hornos de barro Book accommodation early; it’s a nation-wide party
Pisco Sour war with Peru still rages Chile skips egg-white; serves it over ice Try both nations’ versions and pick your fighter 🇨🇱🇵🇪
Mote con huesillo is sold from roadside carts Dried-peach & wheat-barley drink doubles as dessert Sip, chew the mote, then post the pic – locals love it
Tips aren’t obligatory (10 % is included as propina) Still, leave coins if service rocks Carry small change; card tips often don’t reach staff
Seasonal produce rules Sweet corn (choclo) only in summer; cochayuyo seaweed year-round Plan dishes by season or you’ll be disappointed

Curious how we learned this? We once tried to order porotos granados in July and got laughed out of a Santiago café – beans were out of season. Lesson learned!

🌎 A Flavorful History: The Origins and Evolution of Traditional Chilean Foods and Drinks

A plate of food on a table with a cup of coffee

Long before Instagrammable Completo pics, Chile’s Mapuche people were rolling chochoca dough over open flames and drying cochayuyo seaweed for winter soups. Spanish conquistadores brought wheat, pigs and olives in the 1500s – cue the birth of empanadas. Later German immigrants in the 1800s planted the first cold-climate grapes that became today’s world-class Carménère.

Fun twist: Italian immigrants in Viña del Mar during the 1950s looked at razor clams and thought: “Let’s Parm-it-up!” – thus Machas a la Parmesana was born. Coastal abalone (locos) became so coveted that over-fishing pushed them onto Chile’s endangered list – today only hand-harvested or aquaculture specimens are legal.

Meanwhile, Patagonian gauchos perfected cordero al palo – whole lamb splayed on a Nothofagus-wood spit – a technique so smoky-good that even Anthony Bourdain raved about it. And yes, Pablo Neruda wrote an ode to humble caldillo de congrio – proof that Chilean comfort food is literally poetry.

🍽️ Must-Try Traditional Chilean Dishes: A Culinary Journey Through Chile

Ready to drool? Below we break down every iconic plate you must tick off – from Andean highlands to Easter Island. (If you want the 30-second teaser, watch our first YouTube video above – #featured-video – then come back for the deep-dive.)

1. Chilean Empanadas: The Iconic Stuffed Pastry

What it is: A square-folded, oven-baked pastry the size of your palm + two. Inside: the legendary pino – spiced beef, onions, half a hard-boiled egg, an olive (watch the pit!) and a plump raisin that divides the nation (love it or pick it out).

Taste & Texture: Buttery flaky shell, juicy savoury interior with a sweet pop from the raisin.

Pro Story: We joined the Cueca dancing crowd during Fiestas Patrias in San Diego de Maipo and queued 45 min for Doña Irma’s wood-fired empanadas. She swears by three cumin shakes and overnight pino rest – the flavours marry like Chilean newly-weds.

Where to eat:

  • Santiago: Emporio La Rosa (fresh out the oven at 11 a.m.)
  • ValparaĂ­so: Mercado Cardonal food stalls
  • PucĂłn: La Maga – they do a smoked-cheese version for vegetarians

Quick Comparison Table – Chile vs Argentina Empanadas

Feature Chile 🇨🇱 Argentina 🇦🇷
Shape Rectangle / Square Crescent
Cooking Baked (occasionally fried) Baked or fried
Filling extras Olive, egg, raisin Usually simpler
Size XL – one is lunch Snack-size
Spice level Mild (paprika, cumin) May have chili

DIY Tip: Can’t fly 8 000 km? 👉 Shop Goya frozen “discos” and bake your own. 👉 CHECK PRICE on:

2. Pastel de Choclo: Sweet Corn Pie with a Savory Twist

Think shepherd’s pie but wearing a Chilean poncho. Fresh choclo (humongous-kernel sweet corn) is blended with basil into a creamy lid that blankets a meat-and-olive base. Sugar sprinkles caramelise under the oven broiler → crispy sweet crust that contrasts the salty interior.

Season Alert: Only tastes right Dec–Mar when corn is fresh. Outside those months Chileans politely say “No se hace” – it’s not done.

Wine Pairing: A chilled glass of Miguel Torres Santa Digna Carménère – its herbal notes hug the basil.

Vegetarian Hack: Swap beef for champiñones (mushrooms) and keep the olives – you’ll still get the umami bomb.

3. Charquicán: Hearty Chilean Stew with Roots

Mapuche in origin, the name comes from charki (Quechua for dried llama meat). Modern kitchens use ground beef, pumpkin, potatoes, corn and – if you’re lucky – a runny fried egg riding shotgun.

Texture: Thick enough to hold a spoon upright – perfect winter belly-hug.

Cultural Nugget: Grandmothers say seven veggies = good luck; hence the peas, green beans, carrots that sometimes hop in.

Serving Ritual: Pour a dollop of pebre on top – the herbal heat cuts the pumpkin sweetness.

4. Cazuela: The Ultimate Comfort Soup

Step-by-Step Chilean Cazuela Etiquette (yes, there is one):

  1. Sip the clear broth first – it’s flavoured with coriander and pumpkin sweetness.
  2. Eat the veggies (potato, pumpkin, corn, carrot).
  3. Finish with the meat – chicken, beef or lamb.

Top Tip: Ask for “cazuela con malicia” – a cheeky piece of bone marrow hidden in the bowl. Sinfully good.

Nutrition Win: Low-fat, protein-packed, and the veggie variety keeps doctors happy.

5. Chorrillana: The Loaded Chilean Fries You Can’t Miss

Born in Valparaíso’s bohemian bars, this mountain of fries arrives buried under sautéed onions, steak strips, sausage coins and sunny-side-up eggs. It’s sharable, messy, and beer’s best friend.

Portion Warning: One plate feeds three hungry sailors – order solo only if you crave food-coma stories.

Best Bars:

  • J Cruz (the alleged inventor) – graffiti-covered walls, old-school vibes
  • Bar La Playa – ocean view, craft beer on tap

Vegetarian Version? Replace beef with soy strips – still sinful, still scrumptious.

6. Arrollado de Huaso: Chilean Pork Roll Delight

Huaso = Chilean cowboy. This festive pork roll is stuffed with garlic, spices, red-chili, then boiled, pressed, and served cold in see-through slices – like meat stained glass.

Serving Style: Pair with papas cocidas (boiled potatoes) and a spicy ajĂ­ sauce.

When to Eat: Traditionally scoffed at spring parties marking the end of winter – September shenanigans.

Where to Buy: Central Market in Santiago – look for bright-red chilli flecks for authentic heat.

7. Plateada: Slow-Cooked Beef Perfection

Cut from the rib-cap, plateada is Chile’s pot-roast royalty. Marinated overnight in garlic, Merken (smoked Mapuche chili), wine, then slow-braised until fork-tender.

Taste: Buttery beef with a subtle smoky whisper.

Sidekicks: Mashed pumpkin or rice to soak the gravy.

Wine Match: Santa Rita 120 Carménère – its plummy depth mirrors the beef richness.

8. Chupe: Creamy Seafood Casserole from the Coast

Chupe de Mariscos (seafood chupe) is Chile’s answer to bisque, but chunkier and baked under a cheese crust. Expect shrimp, mussels, crab, potatoes, bread soaked in milk, and a dash of white wine.

Fun Fact: The word “chupe” comes from Quechua “chupi” meaning soup – still used in Ecuador & Peru.

Sustainability Note: Choose restaurants that source seasonal shellfish – check SERNAPESCA guidelines.

9. Machas a la Parmesana: Baked Clams with a Cheesy Kick

Razor clams (machas) are topped with butter, white wine, Parmesan & Gouda, then broiled until golden. The result: briny sweetness wrapped in nutty cheese.

History: Invented in 1950s Viña by Italian immigrant chef Edoardo Melotti Ferrari – proof that fusion isn’t new.

Lactose Intolerant? Ask for “sin queso” – still delicious, just less Instagram-gooey.

Where: Restaurant Allegretto in Viña – oceanfront table, sunset, machas = life goals.

10. Locos con Mayonesa: Chilean Abalone with a Creamy Twist

Locos (Chilean abalone) are boiled, sliced, served lukewarm with homemade mayo and lettuce. Texture: firm, scallop-like, slightly sweet.

Conservation Alert: Only aquaculture or hand-collected specimens are legal – ask before you order.

Wine Pairing: A zesty Sauvignon Blanc from Casablanca Valley – its acidity lifts the creamy mayo.

11. Pernil: Festive Chilean Roast Pork

Pernil = slow-roasted pork leg with crackling skin seasoned with garlic, paprika, cumin. Christmas tables groan under its weight.

Pro Tip: Crispy skin = score the fat, blast at high heat last 20 min.

Side Dish: Arroz con gandules (rice & pigeon peas) – Puerto-Rican influence via Chiloé migrants.

12. Churrasco: Chile’s Beloved Steak Sandwich

Thin sirloin steak is griddled, tucked into pan amasado, then loaded with mashed avocado, tomato, mayo. Variations:

  • Churrasco a lo Pobre – add fried egg, onions, fries (aka cardiac on a plate)
  • Barros Luco – beef + melted cheese (named after a president who ate two daily)

Best Bite: Dominó in Santiago – stand-up counter, speedy service, ice-cold Coca in glass bottles.

13. Completo: The Chilean Hot Dog Extravaganza

What’s on it? Avocado, tomatoes, mayo, sauerkraut, pickles – everything but the kitchen sink. Size: forearm-long.

Completo Italiano = avocado + tomato + mayo (colours of Italian flag).

Calorie Count? Don’t ask – just embrace the chaos.

Where: Santiago’s El Bokón – open till 4 a.m., perfect after clubbing.

14. Porotos Granados: The Classic Chilean Bean Stew

Summer stew of cranberry beans, corn, squash, basil – vegetarian, hearty, Mapuche heritage.

Secret Ingredient: Fresh basil – add last minute to keep aroma bright.

Variation: Porotos con riendas (“with reins”) adds spaghetti and sausages – carb-loading Chilean style.

15. Asado: The Chilean Barbecue Experience

Asado is more ritual than meal – weekend gatherings, endless meat, red wine in plastic cups.

Meat Line-up: Chorizo, costillar (ribs), pollo, entraña (skirt steak), morcilla (blood sausage).

Social Rule: Never touch the grill unless you’re the asador – sacred role.

Wine Choice: Concha y Toro Terrunyo Carmenère – smoky, bold, perfect with charred beef.

🥖 Staples and Sides: The Essential Chilean Accompaniments

Video: Must-Try Chilean Drinks: A Guide to the Best Beverages in Chile.

No Chilean meal is complete without bread and condiments – here’s the supporting cast that steals scenes.

Pebre and Pan Amasado: The Perfect Chilean Condiment and Bread

Pebre = tomato, onion, coriander, ají, garlic, vinegar, oil. Scoop with pan amasado – hand-kneaded, oven-fresh, cloud-soft.

Story: We once missed our bus in Talca because a grandmother insisted we stay for warm pan amasado – best delay ever.

Make-at-Home: Chef Pilar Rodriguez’s recipe – link.

Sopaipillas: Crispy Fried Dough Treats

Pumpkin gives the dough orange hue and tender crumb. Street carts sell them plain or drizzled with chancaca (raw sugar syrup).

Rainy Day Ritual: Sopaipilla carts appear only when it drizzles – Chilean magic.

Vegan? Yes – just flour, pumpkin, salt, oil.

Hallulla: The Soft Chilean Bread You’ll Crave

Round, flat, buttery – **perfect for completo or breakfast toast. Bake at home with lard or vegetable shortening.

Store-Bought: Castaño brand – super-soft, lasts days (if you can resist).

Chochoca and Cochayuyo: Unique Traditional Ingredients

Chochoca – Mapuche potato-flatbread cooked on a spit – chewy, smoky.

Cochayuyo – giant kelp – rehydrated, sautéed with onions – iodine-rich, oceanic flavour.

Sustainability: Cochayuyo is wild-harvested – check for clean-seaweed certifications.

🍰 Must-Try Chilean Desserts That Will Sweeten Your Life

Video: 10 Traditional Chilean Dishes You Need to Try !‼️.

Manjar Blanco: The Creamy Caramel Spread You’ll Adore

Manjar = Chile’s dulce de leche – milk, sugar, patience. Spread on bread, fill alfajores, eat by spoon.

Brand Wars: Colún vs Loncoleche – both silky, Colún slightly runnier – your toast decides.

DIY: Slow-cook condensed milk in a bain-marie – 8 hours – worth it.

Tres Leches Cake: The Moist Milk-Soaked Delight

Sponge cake soaked in three milks – evaporated, condensed, cream – topped with whipped cream and strawberries.

Texture: Fork-squishy, melt-in-mouth, not soggy.

Where: Café Riquet in Santiago – old-school charm, huge portions.

🍹 Traditional Chilean Drinks to Sip and Savor

Video: Top 10 Chilean Foods You Must Try Best Traditional Dishes from Chile 🇨🇱.

Pisco Sour: Chile’s National Cocktail with a Zesty Punch

Ingredients: Chilean pisco, fresh lemon, simple syrup, ice – no egg-white (that’s Peru). Shake hard for frothy top.

ABV: 37–48 % – sip responsibly.

Variation: **Pisco Sour con Merkén – smoky kick for adventurous palates.

👉 CHECK PRICE on:

Chilean Wine: Exploring the Vineyards and Varietals

From Atacama to Bio-Bio, Chile’s wine is dirt-cheap and world-class.

Must-Try Grapes:

  • CarmĂ©nère – lost Bordeaux grape rediscovered here – herbal, plummy
  • Sauvignon Blanc – zesty, grassy – Casablanca & Leyda
  • Pinot Noir – cool-climate elegance – LimarĂ­ & Bio-Bio

Tour Tip: Bike Valle de Colchagua – rental in Santa Cruz plaza – vineyard hop at your pace.

Budget Travel Hack: Supermarket wines start at couple bucks – Concha y Toro, Santa Rita, Casillero del Diablo – blind-taste against French labels – spoiler: Chile wins.

For more food & drink inspiration, browse our Food & Drink section and read the full 🍷 Ultimate Chile Travel Guide: 15 Must-Try Foods & Wines (2025) for pairing tips and vineyard itineraries.

🔍 Learn More About Chilean Culinary Culture and Food Experiences

Video: Chilean Traditional Dishes – 10 Traditional Chilean Dishes By Traditional Dishes.

Market Tours: La Vega Central in Santiago – rainbow of produce, cheap lunches, people-watching galore.

Cooking Classes: Chilean Culinary in Lastarria – make empanadas, mix pisco sour, market visit included.

Harvest Festivals: Vendimia in Santa Cruz – March – grape-stomping, rodeos, wine flowing.

Indigenous Food: Mapuche rüka experiences near Temuco – try piñones (Araucaria nuts) and mudai (fermented-honey drink).

Adventure Travel + Food: After trekking Torres del Paine, reward yourself with cordero al palo – check our Adventure Travel tips for booking ethical ranches.

🎯 Quick Tips for Enjoying Chilean Food Like a Local

Video: Chile Food Tour | Top Foods You Need to Try in Chile.

  • Say “po” at the end of sentences – instant local cred (ÂżCĂłmo estai po?).
  • Don’t ask for spicy – ajĂ­ is on the side; sprinkle pebre instead.
  • Once = light dinner/tea around 7–9 p.m. – bread, avocado, jam, tea.
  • Always keep the pit from olive in empanada – push onto plate edge – polite.
  • **Carry cash for street carts – sopaipilla vendors rarely take cards.
  • Book Fiestas Patrias early – empanada festivals sell out – see Cultural Experiences for dates.

Still hungry for more? Scroll back to watch our first YouTube video #featured-video for a visual feast of the Top 20 dishes, then hit the markets and eat like a Chilean.

📝 Conclusion: Your Ultimate Guide to Chilean Gastronomy

sliced fruits in red ceramic bowl

Phew! What a mouthwatering journey through Chile’s culinary landscape we’ve had. From the flaky, raisin-studded empanadas that fuel patriotic celebrations to the creamy, cheesy machas that whisper coastal secrets, Chilean food is a vibrant tapestry woven from indigenous roots, immigrant influences, and the country’s breathtaking geography.

Remember our early tale about missing porotos granados in winter? That’s the beauty of Chilean cuisine — it’s seasonal, fresh, and deeply connected to the land and sea. So, while you can’t eat everything year-round, every bite you do take is a celebration of nature’s timing and Chile’s cultural heritage.

Our confident recommendation? Dive in headfirst! Try the pastel de choclo in summer, savor a pisco sour with your asado, and don’t shy away from the street food staples like completo and sopaipillas. Whether you’re a seafood lover, a meat enthusiast, or a sweet tooth, Chile’s gastronomic offerings will delight and surprise you.

So pack your appetite, bring an open mind, and prepare for a culinary adventure that’s as diverse and unforgettable as Chile itself. And if you want to explore more about Chilean culture and travel, don’t miss our other guides on Destinations and Cultural Experiences.

Ready to bring Chilean flavors home or deepen your culinary knowledge? Check out these curated shopping and reading resources:

❓ Frequently Asked Questions About Chilean Foods and Drinks

Video: Top 10 traditional popular food in chile.

What are the must-try Chilean dishes for first-time visitors?

For your inaugural Chilean feast, empanadas de pino are non-negotiable — they’re the edible emblem of Chile’s national identity. Follow that with pastel de choclo during summer for a sweet-savory experience, and cazuela if you’re visiting in cooler months for a warming hug in a bowl. Don’t miss completo, the Chilean hot dog that’s a street food legend, and asado, the social barbecue that’s as much about community as it is about meat. For seafood lovers, machas a la parmesana and locos con mayonesa offer coastal flavors that are uniquely Chilean.

Which traditional Chilean drinks best complement local cuisine?

Pisco Sour is Chile’s signature cocktail — crisp, citrusy, and potent — perfect for cutting through rich dishes like plateada or chorrillana. Chilean wines, especially Carménère and Sauvignon Blanc, pair beautifully with everything from grilled meats to seafood. For non-alcoholic options, mote con huesillo is a refreshing sweet drink that doubles as dessert, ideal for hot summer days. When dining, always have some pebre on hand; it’s not a drink, but its fresh, spicy kick complements many dishes.

Where can I find authentic Chilean food experiences in Santiago?

Santiago’s La Vega Central Market is a must-visit for fresh produce and street eats. For sit-down meals, neighborhoods like Lastarria and Bellavista offer traditional and modern Chilean cuisine. Don’t miss Dominó for the best churrasco sandwich or Emporio La Rosa for freshly baked empanadas. For immersive experiences, join a cooking class that includes a market tour, such as those offered by Chilean Culinary in Lastarria. Also, check out local festivals during Fiestas Patrias for a full-on cultural and gastronomic immersion.

How do Chilean food and drinks reflect the country’s culture and history?

Chilean cuisine is a delicious narrative of its geography and history. Indigenous Mapuche traditions contribute staples like chochoca and cochayuyo, while Spanish colonization introduced wheat, olives, and livestock, birthing dishes like empanadas and asado. Immigrant influences from Germany and Italy added layers of complexity, seen in dishes like machas a la parmesana and the wine culture. The reliance on seasonal, fresh ingredients reflects Chile’s diverse climates, from the Atacama desert to Patagonia. Social rituals around food, such as asados and once (light evening meals), highlight the importance of community and family in Chilean life.

Additional FAQs

Are Chilean empanadas gluten-free or suitable for special diets?

Traditional empanadas use wheat flour, so they are not gluten-free. However, some artisanal bakeries in Santiago and ValparaĂ­so offer gluten-free or vegan versions using alternative flours and fillings. Always ask ahead or check menus carefully.

What’s the best time of year to experience Chilean food at its freshest?

Summer (December to March) is prime time for fresh choclo, seafood, and porotos granados. Winter months bring hearty stews like cazuela and charquicán. Seasonal eating is key to authentic Chilean flavors.

Is tipping customary in Chilean restaurants?

A 10% service charge is usually included in the bill. Leaving additional tips is appreciated but not mandatory. For exceptional service, rounding up or leaving small change is common.

Ready to taste Chile? Your culinary adventure awaits! 🍴🇨🇱

Jacob
Jacob
Articles: 146

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