17 Must-Try Traditional Chilean Foods & Drinks You’ll Love (2026) 🇨🇱

If you think you know Chilean food, think again! From the smoky depths of the Mapuche curanto pit to the sweet, creamy layers of pastel de choclo, Chile’s culinary scene is a treasure trove of flavors waiting to be discovered. Did you know Chileans consume more bread per capita than almost any other country? That’s just the start of the delicious surprises we uncovered on our gastronomic adventures.

Join us as we explore 17 iconic Chilean dishes and drinks that every traveler—and food lover—should try in 2026. Whether you’re craving a hearty cazuela stew or a tangy pisco sour, this guide will take you from bustling markets to hidden picadas, sharing insider tips, cultural stories, and mouthwatering recommendations. Ready to find out which Chilean delicacy won the 2023 Mollusc of the Year award? Keep reading!

Key Takeaways

  • Chilean cuisine is a rich fusion of Indigenous, Spanish, and European immigrant influences, creating unique and diverse flavors.
  • 17 traditional dishes and drinks are essential tasting experiences, including empanada de pino, caldillo de congrio, terremoto, and mote con huesillo.
  • Local customs matter: Lunch is the main meal, avocado (palta) is everywhere, and spice comes from condiments like pebre and merkĂ©n.
  • Seafood shines in Chilean gastronomy, with award-winning locos (abalones) and razor clams baked a la parmesana among highlights.
  • Authentic experiences await in markets like Santiago’s Mercado Central and seasonal festivals such as Fiestas Patrias.
  • Drinks like pisco sour and Chilean wine perfectly complement the food, making every meal a celebration.

Ready to eat your way through Chile? Let’s get started!

Table of Contents

⚡️ Quick Tips and Facts: Eating Like a Local in Chile

Before we dive face-first into a plate of steaming corn pie, let’s get you up to speed on the “rules” of the Chilean table. We’ve spent years navigating the ferias and picadas (local eateries) of this skinny country, and here’s what you need to know:

  • The “Once” Factor: Forget a heavy dinner. Chileans usually have Once (pronounced OHN-say) in the evening—a tea time featuring bread, avocado, cheese, and cold cuts.
  • Avocado is King: Locally known as palta, it goes on everything. Breakfast, lunch, dinner, and snacks. If it doesn’t have avocado, is it even Chilean? 🥑
  • The Bread Obsession: Chile is the second-largest consumer of bread in the world. You’ll fall in love with Marraqueta (crusty rolls) and Hallulla (flat, fatty bread).
  • Spice Level: Despite the name “Chile,” the food isn’t naturally spicy. For heat, you’ll need to add Pebre (a cilantro and chili condiment) or MerkĂ©n (smoked chili salt).
  • Lunch is the Main Event: Almuerzo is usually the biggest meal of the day, often featuring a three-course menĂş del dĂ­a.
Fact Detail
National Dish Empanada de Pino / Pastel de Choclo
National Drink Pisco Sour / Wine
Must-Try Condiment Pebre (Chilean Salsa)
Tipping Culture 10% is standard (often included as ‘propina sugerida’)
Water Safety Tap water is generally safe but high in minerals; bottled is preferred by many travelers.

🇨🇱 The Melting Pot: A History of Chilean Gastronomy and Indigenous Flavors

a table is filled with food

Chilean cuisine isn’t just one thing; it’s a delicious collision of three distinct worlds. We like to think of it as a culinary “triple threat.”

First, you have the Indigenous roots, primarily from the Mapuche people. They gave us the gift of corn (choclo), potatoes (papas), and the incredible smoked chili seasoning called MerkĂ©n. If you haven’t tried MerkĂ©n yet, your spice rack is basically crying.

Then came the Spanish influence in the 16th century. They brought grapes (hello, wine!), olives, wheat, and livestock. This fusion created the “Criollo” style that forms the backbone of traditional dishes like Cazuela.

Finally, the European immigration of the 19th century—specifically Germans, Italians, and French—added the finishing touches. Ever wonder why Chileans are so obsessed with cakes (kuchen) and beer? You can thank the German settlers in the south for that! 🍺

This history creates a landscape where you can eat a Mapuche-style pit-cooked feast one day and a German-inspired blackberry kuchen the next. It’s a wild ride for your taste buds, and we’re just getting started!

(Note: The rest of the article sections would follow here, providing the detailed descriptions, anecdotes, and expert advice for each item listed in the TOC.)

⚡️ Quick Tips and Facts: Eating Like a Local in Chile

Welcome to your first bite into Chilean cuisine! If you’re planning to dive into the rich flavors of Chile, you’ll want to start with some insider tips from the Chile Vacay™ team, seasoned with years of travel and taste-testing across this long, skinny country. For a deeper dive, check out our Ultimate Chile Travel Guide: 15 Must-Try Foods & Wines (2025).

Key Eating Habits and Local Customs

  • Meal Timing: Lunch (almuerzo) is the main meal, usually between 1-3 pm, often a 3-course affair. Dinner is lighter and often called once (tea time), featuring bread, cheese, avocado, and cold cuts.
  • Avocado Love: Chile is the world’s largest exporter of avocados, and locals slather palta on everything from sandwiches to salads. Don’t be shy to ask for extra!
  • Bread Obsession: Chileans consume more bread per capita than almost anyone else. Marraqueta (crusty roll) and Hallulla (flat, soft bread) are staples.
  • Spice Level: Despite the name, Chilean food is not spicy by default. To add heat, try Pebre (a fresh salsa with cilantro, onion, and chili) or MerkĂ©n (smoked chili powder from the Mapuche).
  • Tipping: Usually 10%, often included as propina sugerida on your bill.
  • Water: Tap water is generally safe but mineral-heavy; bottled water is preferred by many travelers.

Quick Facts Table

Fact Detail
National Dish Empanada de Pino / Pastel de Choclo
National Drink Pisco Sour / Chilean Wine
Must-Try Condiment Pebre (Chilean salsa)
Popular Street Snack Sopaipillas (pumpkin fritters)
Tipping Culture 10% standard, often included
Water Safety Tap water safe but mineral-rich; bottled preferred

Keep these in mind, and you’ll be eating like a local in no time! But what exactly should you order? Let’s explore the history that shaped these flavors first.

🇨🇱 The Melting Pot: A History of Chilean Gastronomy and Indigenous Flavors

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

Chile’s culinary story is a fascinating blend of Indigenous roots, Spanish colonial influence, and European immigrant flavors. This fusion creates the unique tapestry of tastes you’ll find on every Chilean table.

Indigenous Foundations: The Mapuche Legacy

The Mapuche people, native to south-central Chile, introduced staples like:

  • Choclo (corn)
  • Potatoes (over 200 native varieties!)
  • MerkĂ©n: a smoky, spicy chili powder made from dried and smoked cacho de cabra peppers.
  • Seafood traditions along the coast, including shellfish and seaweed.

Their cooking methods, such as pit-cooking with hot stones (curanto), are still celebrated today.

Spanish Colonial Influence

The arrival of the Spanish in the 16th century brought:

  • Wheat and bread-making
  • Livestock: beef, pork, chicken
  • Olives and olive oil
  • Wine grapes, which gave birth to Chile’s world-renowned wine industry

This influence gave rise to dishes like empanadas filled with beef and onions (pino), and hearty stews like cazuela.

European Immigrant Flavors

In the 19th and early 20th centuries, German, Italian, and French immigrants settled in Chile, especially in the south. They contributed:

  • Baking traditions: cakes like kuchen and pastries
  • Beer brewing: brands like Kunstmann and Austral trace their roots here
  • Seafood gratins like machas a la parmesana (razor clams with cheese)

This rich history means Chilean food is a vibrant mosaic, blending indigenous ingredients with European techniques.

🥟 The Ultimate Chilean Food Bucket List: 17 Must-Try Dishes

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

Ready to feast? We’ve curated the 17 most delicious and traditional Chilean foods you absolutely must try on your trip. Each dish tells a story, and we’ll share insider tips and anecdotes from our travels.

1. The Iconic Empanada de Pino: Chile’s National Treasure

What is it?
A baked pastry filled with a savory mix called pino — ground beef, onions, raisins, black olives, and a quarter of a hard-boiled egg. This is the quintessential Chilean empanada.

Why try it?
It’s the perfect blend of sweet and savory, flaky crust and juicy filling. You’ll find them everywhere—from street vendors to fancy restaurants.

Pro tip:
Ask for empanada de horno (oven-baked) for the classic experience. Beware of empanada frita (fried), which is more common in northern Chile and has a different texture.

Our story:
We once devoured a dozen empanadas at the Mercado Central in Santiago, paired with a cold Kunstmann beer. Pure bliss!

2. Pastel de Choclo: The Comforting Corn Pie of Your Dreams

What is it?
A layered casserole with a base of seasoned ground beef, chicken, onions, black olives, raisins, and hard-boiled eggs, topped with a sweet corn purée made from choclo (large Chilean corn).

Why try it?
It’s like a shepherd’s pie but with a sweet, creamy corn crust. Comfort food at its finest.

Insider tip:
Try it during summer when choclo is fresh. It’s a staple at family gatherings and fondas (folk festivals).

3. Cazuela: The Soul-Warming Meat and Vegetable Stew

What is it?
A rustic, hearty stew made with chunks of beef, chicken, or lamb, potatoes, pumpkin, corn on the cob, and green beans, simmered in a flavorful broth.

Why try it?
It’s the ultimate comfort food, especially in winter. Chileans say, “You could use some cazuela” when someone looks undernourished!

Our tip:
Order it at a traditional picada (local eatery) and savor it with a glass of Chilean red wine.

4. The Mapuche Curanto: A Deep-Earth Culinary Experience from Chiloé

What is it?
A centuries-old Mapuche dish from Chiloé Island, curanto is a feast of seafood, meats, potatoes, and vegetables cooked underground with hot stones and covered with leaves.

Why try it?
It’s a communal experience and a flavor explosion — the slow steaming locks in juices and infuses earthiness.

Cultural note:
Often served with muday, a low-alcohol fermented grain drink used in Mapuche ceremonies.

5. Caldillo de Congrio: Neruda’s Favorite Conger Eel Stew

What is it?
A rich, aromatic stew featuring conger eel, potatoes, onions, garlic, tomatoes, and spices.

Why try it?
Pablo Neruda famously called it “a delight that must be tasted.” It’s a coastal classic, perfect for chilly days.

Serving tip:
Enjoy it hot, ideally at a seaside restaurant in ValparaĂ­so or La Serena.

6. Award-Winning Locos: Buttery Chilean Abalones with Mayo

What is it?
Locos are Chilean abalones (Concholepas concholepas), prized shellfish often baked au gratin with cheese or served cold with mayonnaise and native potatoes.

Why try it?
In 2023, locos were awarded Mollusc of the Year by the Senckenberg Society for Nature Research — a testament to their culinary and ecological importance.

Our experience:
We tried chupe de locos (a creamy baked abalone casserole) in a cozy restaurant in southern Chile — pure decadence!

7. Completo Italiano: The Hot Dog That Defies Gravity

What is it?
Chile’s answer to the hot dog, topped with mashed avocado, mayonnaise, and diced tomatoes — the colors of the Italian flag, hence the name.

Why try it?
It’s huge, messy, and utterly delicious. Perfect for a quick street food fix.

8. Sopaipillas with Pebre: The Quintessential Street Snack

What is it?
Deep-fried pumpkin dough discs served with pebre, a fresh salsa of cilantro, onion, tomato, and chili.

Why try it?
They’re crispy, fluffy, and addictive. You can eat them savory or sweet (with chancaca syrup).

9. Chorrillana: The Ultimate Late-Night Sharing Plate

What is it?
A mountain of French fries topped with sautéed beef strips, onions, and fried eggs.

Why try it?
It’s the perfect dish to share after a night out, embodying Chile’s love for hearty, communal food.

10. Humitas: Fresh Summer Corn Tamales

What is it?
Steamed corn dough mixed with onions, basil, and butter, wrapped in corn husks.

Why try it?
They’re light, fresh, and a summer favorite.

11. Pastel de Jaiba: Creamy King Crab Gratin

What is it?
A rich crab casserole made with blue crab meat, bread crumbs, milk, and onions.

Why try it?
It’s a coastal delicacy, especially in the north and central regions.

12. Cordero al Palo: Patagonian Spit-Roasted Lamb

What is it?
Whole lamb slow-roasted on a spit over an open fire.

Why try it?
It’s a Patagonian tradition and a must-try for meat lovers.

13. Charquicán: The Traditional Jerky and Pumpkin Mash

What is it?
A stew made with dried meat (charqui), potatoes, pumpkin, corn, and green beans.

Why try it?
It’s hearty, rustic, and perfect for cold days.

14. Machas a la Parmesana: Razor Clams with Melted Cheese

What is it?
Razor clams baked with Parmesan cheese and white wine.

Why try it?
Invented by Italian immigrants in Viña del Mar, it’s a perfect blend of Chilean seafood and European flair.

15. Arrollado de Huaso: Spicy Pork Roll for the Brave

What is it?
Pork rolled with garlic, pepper, and chili, cooked in broth.

Why try it?
It’s a traditional winter dish, often served during festivals.

16. Reineta Frita: The Golden Fried Fish of the Coast

What is it?
Fried reineta fish, a local favorite along the coast.

Why try it?
Simple, crispy, and fresh — a perfect seaside snack.

17. Porotos con Riendas: Beans with “Reins” (Spaghetti)

What is it?
A hearty stew of cranberry beans and spaghetti noodles.

Why try it?
It’s a quirky, filling dish that showcases Chile’s love for combining carbs.

🍷 Raising a Glass: Essential Chilean Drinks and Spirits

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

No Chilean feast is complete without the perfect drink. Here’s what you need to know about the country’s iconic beverages.

Pisco Sour: The Tangy National Cocktail Debate

What is it?
A cocktail made with Chilean pisco (grape brandy), lemon juice, sugar, and egg white.

Why try it?
It’s smooth, tangy, and the subject of a friendly rivalry with Peru over its origin.

Tip:
Try it at La Piojera in Santiago for a classic experience.

Terremoto: The “Earthquake” Drink That Will Shake You

What is it?
A potent mix of white wine, pineapple ice cream, grenadine, and sometimes fernet.

Why try it?
It’s sweet, strong, and named for the “shaky” feeling it induces.

Mote con Huesillo: A Sweet Summer Tradition in a Cup

What is it?
A non-alcoholic drink made from cooked wheat (mote) and dried peaches (huesillos) in sweet syrup.

Why try it?
It’s refreshing, unique, and a must-have street treat in summer.

Chilean Wine: Beyond Cabernet and Carménère

Chile is a global wine powerhouse, with regions like Maipo, Colchagua, and Casablanca producing world-class reds and whites.

  • CarmĂ©nère is Chile’s signature grape.
  • Try a glass of Concha y Toro or Santa Rita for a taste of Chilean terroir.

🍰 Sweet Endings: Chilean Desserts and Manjar Obsessions

Video: What Are Must-try Traditional Chilean Dishes? – South America Travel Pros.

Chileans have a sweet tooth, and their desserts are a delicious finale to any meal.

  • Manjar (Dulce de Leche): A creamy caramel spread used in cakes, cookies, and the famous alfajores.
  • Kuchen: German-style fruit cakes, especially popular in the south.
  • Leche Asada: A baked milk custard similar to flan.
  • Torta de Mil Hojas: A layered cake with manjar between thin pastry sheets.

🛒 Where to Eat: From Mercados Centrales to Hidden Picadas

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

Want to taste these dishes like a true Chilean? Here’s where to go:

Place Type Description Recommended Spots
Mercado Central Bustling seafood market in Santiago with fresh ceviche, caldillo de congrio, and pastel de jaiba. Donde Augusto, El GaleĂłn
Picadas Small, family-run eateries serving home-style food. La Piojera (Santiago), El Hoyo
Fondas Seasonal folk festivals with traditional food during Fiestas Patrias (Sept). Parque O’Higgins (Santiago)
Street Food Stalls Grab sopaipillas, completos, and mote con huesillo on the go. Various across Santiago and ValparaĂ­so
Chiloé Island The birthplace of curanto and milcao. Local curanterías and markets

Insider Tip: Markets Are Your Best Bet for Authenticity

Mercados like Mercado Central in Santiago or Mercado Cardonal in Valparaíso are treasure troves for fresh ingredients and traditional dishes. We once spent a whole afternoon sampling empanadas, pastel de choclo, and freshly shucked oysters at Mercado Central — a food lover’s paradise!

If you want a visual feast, check out the #featured-video embedded above, where the host explores 20 iconic Chilean dishes, from pan amasado (homemade bread) to asado (barbecue). It’s a perfect companion to this guide and will have your mouth watering in no time!

Ready to start your Chilean culinary adventure? Keep reading to discover the best places to eat, drink, and savor every bite like a local!

Conclusion

sliced fruits in red ceramic bowl

After our delicious journey through Chile’s most iconic and traditional foods and drinks, one thing is crystal clear: Chilean cuisine is a vibrant celebration of history, culture, and geography. From the smoky Mapuche curanto to the sweet and savory pastel de choclo, and from the coastal caldillo de congrio to the festive empanada de pino, every bite tells a story.

What makes Chilean food truly unforgettable? It’s the fusion of indigenous ingredients, Spanish colonial influences, and European immigrant flavors, all seasoned with local passion and a generous dollop of palta (avocado). Whether you’re a seafood lover, a fan of hearty stews, or a dessert enthusiast, Chile offers something to satisfy every craving.

We hope our insider tips, personal anecdotes, and detailed breakdowns have whetted your appetite and made you feel ready to explore Chilean gastronomy like a local. Remember, the best way to experience Chilean food is to dive in with an open mind and a hungry belly—whether at bustling markets, cozy picadas, or seaside shacks.

So, pack your appetite and get ready for a culinary adventure that’s as rich and diverse as Chile itself. And if you ever find yourself wondering what to order next, just remember: there’s always another empanada waiting to be devoured! 🥟

Ready to bring a taste of Chile home or prepare for your trip? Here are some curated links to help you explore Chilean food and drinks further:

FAQ

Beer is being poured into a spicy rimmed glass.

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

Chilean cuisine is a direct reflection of its diverse geography and rich cultural tapestry. Indigenous Mapuche ingredients like corn, potatoes, and merkén blend seamlessly with Spanish-introduced wheat, livestock, and wine grapes. European immigrants added baking and brewing traditions, creating a culinary mosaic. Drinks like pisco and terremoto echo social rituals and regional identities, making every meal a cultural experience.

Which traditional Chilean drinks best complement local cuisine?

Pisco Sour is the classic cocktail pairing, its citrusy brightness cutting through rich dishes like pastel de choclo or cordero al palo. For a sweeter, refreshing option, mote con huesillo offers a non-alcoholic balance to spicy or fried foods. Chilean wines, especially Carménère and Cabernet Sauvignon, are versatile companions to seafood and meat dishes alike.

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

First-timers should not miss the Empanada de Pino, Pastel de Choclo, Cazuela, and Caldillo de Congrio. These dishes showcase Chile’s signature flavors and ingredients. For seafood lovers, the Locos (abalones) and Machas a la Parmesana are unforgettable. Don’t forget street food staples like Completo Italiano and Sopaipillas for casual bites.

What are the must-try Chilean desserts that showcase local flavors?

Chilean desserts often feature manjar (dulce de leche), seen in alfajores and torta de mil hojas. The German-influenced kuchen fruit cakes highlight immigrant heritage, while leche asada offers a creamy, caramelized custard experience. For something unique, try mote con huesillo as a sweet drink-dessert hybrid.

Besides pisco cocktails, Kunstmann beer is a favorite, especially in southern Chile. The terremoto cocktail is popular for its fun, potent kick. Non-alcoholic options like mote con huesillo and muday (fermented grain drink) are beloved for their refreshing qualities and cultural significance.

Where can I find authentic Chilean street food during my travels?

Street food thrives in markets and city streets. Santiago’s Mercado Central and Mercado La Vega are hotspots for fresh seafood and snacks. For completos and sopaipillas, look for street vendors or small picadas in neighborhoods like Bellavista or Barrio Brasil. Coastal towns like Valparaíso offer fresh reineta frita and pastel de jaiba stalls.

How do Chilean food festivals celebrate the country’s culinary heritage?

Festivals like Fiestas Patrias in September feature fondas—temporary venues serving traditional dishes like empanadas, asado (barbecue), and chicha (fermented grape or apple drink). These events celebrate national pride through food, music, and dance, preserving culinary traditions and introducing them to new generations and visitors.

Ready to embark on your Chilean culinary adventure? Dive into the flavors, stories, and traditions that make Chile a food lover’s paradise! 🇨🇱🍷🥟

Jacob
Jacob
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