Chilean cuisine — Pacific + Mapuche + Spanish. Empanadas, asado, seafood, wine. Pisco, completos, pastel de choclo.
Empanada
Chilean empanada de pino — dough with ground beef + onion + hard egg + olives + raisins. Baked (not fried like Argentinian). Independence Day tradition Sept 18.
Asado and Meats
Asado al palo (Patagonian lamb), parrilladas, choripán. Lomo a lo pobre (meat + potatoes + egg + onion). Cazuela (soup with meat + potatoes + corn + squash).
Seafood
Pacific coast = top seafood. Locos, sea urchins, machas, choros, picorocos, mariscal (cold seafood broth), curanto (Chiloé, seafood + meats in hot pit).
Pastel de Choclo
Pastel de choclo — ground corn over pino (meat + egg + olives + chicken). Summer typical dish. Indigenous + Spanish influence.
Completo and Sandwiches
Completo (hot dog with avocado + tomato + sauerkraut + mayo — biggest in world), italiano, barros luco (meat + cheese), chacarero. Huge Chilean sandwiches.
Sweets
Manjar (= dulce de leche), kuchen (German-Chilean), berlin (donuts), Chilean alfajor, leche asada, mote con huesillo (summer).
Pisco and Wine
Chilean pisco (disputed with Peru) — sour, piscola with cola. Wines: Cabernet Sauvignon Maipo, Carmenère exclusive Chile, Sauvignon Blanc Casablanca. Cristal, Escudo, Kunstmann beer.