Famous Food In Chile

Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, Italy, the United Kingdom and France.

Here Are the national and famous dishes you should try in Chile.

Enjoy Reading!

Carbonada Chilean

Carbonada Chilena is a traditional stew. It is prepared with a combination of beef (often chuck roast), potatoes, carrots, bell peppers, celery, onions, pumpkin, corn, peas, garlic, paprika, oregano, beef stock, bay leaves, salt, pepper, and olive oil.

It is served in a soup dish with abundant broth sprinkled with parsley.

It can be served with rice.


Caldillo de congrio

Caldillo de congrio is a fish soup made with eel as its key ingredient. The dish is made by boiling together fish heads, onion, garlic, coriander, carrots, and pepper. Optionally, heavy cream can also be stirred into the soup. Caldillo de congrio is typically seasoned with salt and black pepper, and it is garnished with coriander, parsley, or scallions.

This soup is traditionally paired with crusty bread and a glass of wine on the side.


Churrasco is a delicious Chilean-style steak sandwich, topped with mayo, tomato, and avocado referred to as palta -a local name for mashed avocados.

The sandwich is served between two slices of freshly baked Chilean bread called pan amasado.

It includes a fried egg, caramelized onion, and tons of Chilean french fries. The Churrasco sandwich comes in different options. Either with avocado (con palta), with tomatoes (con tomatoes), or completo which means with the full ingredients: tomatoes, avocado, and mayonnaise.


Empanadas are delicious dough pastries (baked or fried) filled with onions, ground beef, olives, raisins, and hard-boiled eggs.

During the Easter festivities, beef is forbidden due to religious reasons, so these empanadas are usually filled with cheese and seafood in that period.

Although empanadas are traditionally associated with savory fillings, in the case of empanada de manzana the filling is a sweet combination of cinnamon-spiced apples. Sliced, preferably tart apples are wrapped inside the buttery dough, shaped in small crescent forms, and baked until golden and crispy.


Sopapillas are simple flatbreads made from a mixture of pumpkins, butter, and flour flattened into circles then fried.

Sopaipillas are served with pebre sauce or mustard and ketchup.

Sopapillas is a snack that can be eaten sweet or savory.


Completos are the Chilean version of American Hot Dogs.

Completo is served with tomatoes, sauerkraut, sausages, onions, pickles, avocado, mustard, and lots of mayonnaise.

Made with boiled wiener served inside plain bread rolls.


Chorrillana is a meal of French fries which are covered in a combination of fried or scrambled eggs, strips of beef, and caramelized onions. The servings are huge and it is meant to be shared.

Restaurants typically serve it with a side of hot sauce (or pebre), ketchup, and mayo.

Chorrillana is served as a large platter and is meant to be shared. It matches nicely with some live entertainment and a cold beer.


Pichanga can be translated as a mess, referring to a large variety of food on one plate. The dish consists of diced ham or salami, a variety of pickles, olives, cheese, tomatoes, and avocados.

The dish is served as an appetizer.


Humintas is the Chilean version of Tamales it can be sweet or savory. They are usually served for breakfast or a snack and are made by mixing grated sweetcorn with cinnamon, sugar, raisins, and sometimes cheese. All this stuffing is wrapped in corn leaves (tamales) to be steamed or grilled.

It is best served beside a coffee.

Pastel de Choclo

Pastel de choclo is a corn pie, choclo translates to “tender corn” or freshly picked corn. It is Chile’s most famous dish which is based on corn, which is slightly sweet.

There are many different versions of this dish, but the most famous one consists of a purée of corn mixed with basil and coriander, ground beef, onions, a piece of chicken, hard-boiled eggs cut in quarters, and a few black olives.

Pastel de choclo is typically prepared in clay pots and cooked slowly in the oven. Most people add sugar on top to give it a crust and serve it with fresh tomato salad as an aside.

Pastel de Jaiba

Pastel de Jaiba is a popular seafood dish Blue crabs are traditionally used in this dish, The dish is made with crab meat, crustless bread, garlic, onions, milk, chili peppers, white wine, butter, fish stock, cream, and spices such as cumin, oregano, and paprika powder.

Just like pastel de choclo, it is usually baked in clay pots. Parmesan cheese (or similar) is added on top as a gratin.


Cazuela is typically soup or stew in Chilean cuisine. It’s a homemade stew that contains a lot of ingredients: large chunks of beef or chicken, onions, carrots, pumpkin, potatoes, rice, and corn husks. It is all cooked together slowly in water and flavored with garlic, salt, pepper, coriander, and merkén, a local spice made of smoked chili peppers, similar to paprika, all the ingredients slow cooked to perfection

When tender, seasonal vegetables are added. This includes potatoes, corn on the cob, pumpkins, onions, and other vegetables.

Barros Luco

Barros Luco is a simple Chilean sandwich that usually consists of thin slices of grilled beef steak topped with cheese and served inside various buns and bread rolls. It got its unique name after the Chilean president Ramón Barros Luco, who was a great admirer of this satisfying sandwich. It is always served hot and can be found on the menus of many Chilean restaurants.

It looks a bit like an American cheeseburger, with thin slices of grilled beef steak topped with cheese and served inside a bun or fresh bread roll. It got its name from former Chilean president Ramón Barros Luco, who was a great fan of this particular sandwich.

Barros Jarpa

Barros Jarpa is a Chilean sandwich consisting of grilled sandwich bread filled with a slice of ham and cheese. The sandwich is a variation of the Barros Luco, which is made with steak instead of ham.