Humitas
Humitas are a South American native dish, equally popular in Peru, Bolivia, and Ecuador. In Venezuela, they are called "hallaquitas of maize." They consist of a maize dough wrapped in the same husks of the cob.
In Chile, they are particular because they are seasoned with chopped onions sautéed in oil, various types of chili peppers, and spices. They are cooked in abundant salted water. The recipe in Chile may include sugar.
Milcao
From Chiloé Island comes the Milcao, a mixture based on potatoes and sausage or pork cracklings.
Due to its simplicity, a wide variety of versions have been created across the country, helping to export Chilean cuisine.
This fried cake in lard and baked briefly can be combined with onions and spices. Variants of curanto are also popular on the island due to their elaborate preparation.
Crab Pie
The favorite Chilean recipe among tourists visiting our coast. The secret lies in choosing the best crabs (fresh and natural is better) and the consistency of the bread used to mix the other ingredients.
A combination of maritime flavors that was once hard to access for city dwellers, but is now possible thanks to packages of frozen fresh crab available at any supermarket.
Choclo Pie
An exquisite blend of sweet and savory for the whole Chilean family.
The choclo pie is usually the centerpiece of a dinner, consisting of a mixture of tender corn with milk, spices, and butter, poured over a well-seasoned meat and onion stew.
Other variants replace the meat with well-seasoned chicken.
Porotos Granados
Porotos granados are an essential Chilean dish.
The preparation includes pumpkin for creaminess, garlic for a firm flavor touch, and onions, which are indispensable.
There are many ways to prepare this dish, but the most popular ones found all over the country are served with mazamorra (corn porridge) and pilco (stewed beans).
Sopaipillas
Sopaipillas are a type of fried bread or cake made from pumpkin or corn, perfect for pairing with pico de gallo or pebre. They are as popular as they are well-known among all Chileans. In Peru, Bolivia, and even Argentina, they have their own versions of sopaipilla.
The secret to preparing this recipe lies in how we knead all the ingredients. With a little creativity, we can make many combinations to welcome guests at home.
Seafood Soup (Paila Marina)
A star on the Chilean coast menu.
The idea of combining all the flavors of the Chilean sea into a broth is so good that it has been replicated in many places under different names.
The most used seafood in this broth includes clams, mussels, shrimp, choritos, and oysters. Conger eel or salmon are used for the fish garnish, depending on availability. The preparation includes white wine, various chilies, onion, and margarine.
Chilean Pino Empanadas
Easy to make, always present in Chilean street food, and loved by all. These baked empanadas allow for a touch of originality to be added to their preparation.
The base is of course high-quality beef with onions and spices, but you can add decorative touches and personal flair to make them unique.
The dough should be sufficiently firm and precise so that the empanada doesn’t break during baking. Give them a try and share how it went and what creative touches you added!
Charquicán
A dish shared with our Argentine culinary sisters but also part of our Quechua heritage.
This tasty stew is made with charqui, dried meat that was salted and sun-dried, a traditional method for preserving such foods in ancient times.
The charqui stew, also known as "estofado de charqui," is prepared with pumpkin, potatoes, corn, and finely chopped onions, all blended to create a soft scramble with dried meat accents.
Chilean Cazuela
An economical and common dish among Chileans.
You can use any kind of meat—beef, chicken, turkey, or goose—in the pot. Of course, accompanied by the best vegetables you have.
Corn on the cob and potatoes are essential in this preparation. In higher altitudes, rice or quinoa are sometimes added.
Would you like to join us at the table to try this top list?
