Chilean cuisine
The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables.
With the arrival of the Spanish conquerors led by Pedro de Valdivia in 1540 came some of the products that would become staples of Chilean cuisine—wheat, pigs, sheep, cattle, chickens and wine—while the native peoples contributed potatoes, maize, beans, and seafood.
After the establishment of the colony, products and dishes like chuchoca (coarsely ground dry corn), humitas, locro, and seaweeds like cochayuyo and luche served with boiled eggs became popular.
Lunch was always bigger than dinner, starting with a dish called de residencia of fish, meat, or poultry, followed by a guiso stew with choclo (fresh sweet corn) and potatoes.
Lunch and dinner ended with herbal infusions, generally paico to help digestion, and finally fruit for dessert, mainly strawberries and lucumas.
A popular Chilean saying, “tiene mano de monja” (“s/he has the hands of a nun”), comes from this period and refers to someone who is skilled at baking or cooking in general.
The variety of produce increased with the arrival of German immigrants in the south of the country, who had a strong influence on Chilean cuisine, even until today.
In the 21st century, Chile is a modern and prosperous country with strong economic growth bringing greater disposable income and the consequent development of a rich gastronomic industry.
Major agricultural products of Chile include grapes, apples, pears, onions, wheat, maize, oats, peaches, garlic, asparagus, beans, beef, poultry, wool, fish and timber.
These include: Northern cuisine is strongly influenced by the Andean Aymara, Diaguita and Atacameño cultures, and also by the coastal Chango people.
[8] Dishes like chairo have been prepared for centuries by the Andean cultures, although they are not as common nowadays among the northern Chilean population and are almost unknown in the rest of Chile.
As in the rest of Chile, seafood has a very important place in the diet, but due to the thousands of islands that make up the southern region, the ocean has a particular relevance here.
Baked goods, desserts and breads Alcoholic and non-alcoholic beverages Easter Island cuisine includes dishes of both Chilean and Polynesian extraction.
This tradition goes back to the sixteenth century and the arrival Spanish conquistadors, and has grown as an industry in recent decades, making Chile one of the world's biggest wine producers.
The Chilean version of the hot dog is more complex than standard North American hotdogs: as well as mustard and ketchup, it can be topped with mashed avocado, chopped tomatoes, sauerkraut and home-made mayonnaise.
[19] Along with the previously mentioned asado, cazuela and empanadas, other Chilean beef dishes include: This rich meat is not commonly eaten in much of Chile but it is very popular in Patagonia among both local people and tourists.
