Chilean Cuisine

Chilean cuisine reflects a long, thin country of coast, valley and mountain, built on abundant fresh seafood, hearty comfort food and fine wine. Its long Pacific coast yields superb fish and shellfish, eaten in ceviche and rich seafood stews, while the land offers the corn-topped pie pastel de choclo, the cheese-and-meat empanada, hearty bean stews and grilled meats. It is all rounded off with the country's excellent wine and its zesty national cocktail, the pisco sour.

What you actually see

• The seafood - the fresh fish and shellfish, ceviche and stews.
• Empanadas - the baked pastries filled with meat, cheese or seafood.
• Pastel de choclo - the hearty corn-topped meat pie.
• Pisco sour and wine - the national cocktail and fine Chilean wines.

When to go

Year-round; the coastal markets, like Santiago's Mercado Central, are the place for fresh seafood, and humble family-run picadas serve the most authentic home-style food. Regional and coastal specialities reward seeking out.

Honest expectations

Chilean food is hearty and comforting rather than fiery or fancy, so its appeal is fresh ingredients, especially the superb seafood, and honest home cooking rather than bold spice. The pisco sour is stronger than it tastes. The seafood is a highlight, best enjoyed at a busy coastal market or picada. The wine is excellent and great value.

Nearby

The coast for seafood, the central valleys for wine, every region with its own specialities.