Empanadas filled with meaty goodness, casseroles, fresh seafood served in stew or ceviche form, and barbecue form the main dishes in Chile – though the list of meat dishes favoured by this South American nation is by far the longest of any kind of cuisine served here. Along with the familiar beef, chicken and lamb you will find ostrich and dried llama on tours in Chile. Top everything with some spicy chillies, cool off with a milk or custard dessert, and digest with some Yerba Mate. Buena onda!
Mains:
Corn Casserole
Empanadas de Pino pastry (meat, olives, raisins)
Completo sandwich with italiano (avocado, tomato, mayo) or dinámico (sauerkraut) orchacarero (green beans and chillies)
Cazuela soup
Pastel de Choclo casserole
Seafood:
Salmon, sea bass, conger eel, trout
Yellow fin tuna ceviche, Centolla King Crab
Paila Marina seafood stew
Caldillo de Congrio eel stew
Meats:
Asado Chileno (Chilean barbecue)
Beef
Cordero Lamb, ostrich
Barros Luco: steak and melted cheese (named after a President!)
Choripan spicy hotdog
Speciality pot of Chiloé curanto – mix of seafood, pork, beef, chicken -home-made in a pit from hot rock pressure cooker
Charquican dried llama
Sides:
Merken seasoning, spicy pebre
Ají (chili pepper – no relation to Chile!)
Milcaopotato cakes
Deserts:
Manjarmilk dessert
Flan de Lucuma custard flan
Fruit:
Papayas, raspberries, blueberries, grapes
Beverages:
Yerba Mate green tea
Mote con Huesillo: wheat seeds & dried peaches beverage
Beer:
Cristal, Escudo, Royal Guard
Wine:
Chilean (Cabernet Sauvignon/Blanc)
Carmenèrered, Casablanca valley white
Jote (wine and cola)
Spirts:
Pisco Sour cocktail
Courtney Gahan is a serial expat, traveller and freelance writer who has bartered with Moroccan marketeers, seen the sun rise at Angkor Wat and elbowed her way through crowds on NYE in NYC
