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Chilean cuisine [1] 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, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ...
Curanto (from Mapudungun: kurantu 'stony') is a traditional Chilote method of cooking food using heated rocks buried in an earth oven that is covered with pangue leaves and turf. The fundamental components are seafood , potatoes , along with other traditional preparations from Chiloé Archipelago such as milcao and chapalele , to which are ...
Avocado; Magellan Barberry; Grape; Olive. Olive oil; Quince; Cherimoya, a fruit; Lúcuma, a subtropical fruit of Andean origin.; Mountain papaya, a fruit usually cooked as a vegetable, but is also eaten raw; like Papaya, it is rich in the digestive enzyme papain.
Consumption of traditional Chilean foods is one of the principal displays of the Fiestas Patrias. [6] Chileans prepare these foods in their homes, or they go to fondas. [6] Fondas are venues, often tents, prepared and decorated for the Fiestas Patrias where traditional Chilean dishes and beverages are served.
Machas a la parmesana. This classic of Chilean cuisine was created more than 50 years ago in Viña del Mar by the Italian immigrants Edoardo Melotti Ferrari and Adelfo Garuti at the Italian restaurant San Marco.
In Chile, children leave pan de pascua, a traditional fruitcake, for Viejito Pascuero, "Old Man Christmas." Some of the fruitcake's key ingredients are dulce de leche, rum, candided fruits, and nuts.
Afrikaans; العربية; Aragonés; Asturianu; Беларуская; Беларуская (тарашкевіца) Български; Bosanski; Català; Cebuano
A Chilean cazuela. The cazuela is a typical dish of Chile.The most common types are made of chicken or beef, but there are also other types made from pork, lamb and turkey.. A notable characteristic of Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving on the plate.