All about Chilean food

Simple and delicious, the SA palate would feel at home here.

11 May 2010

The food of Chile is a combination of Spanish and indigenous foods with strong European and Middle Eastern influences.

Chile’s main product is seafood, with a great variety of fish and shellfish such as sea bass, loco and picoroco being unique to the country.

Chile is one of the largest wine producers in the world today and they produce outstanding wines like Casa Lapostolle Merlot.

Common food:
Olives - Originally brought from Europe with the Azapa olive being a favourite.

Potato – There are many different kinds of potatoes in Chile and it’s used in dishes like cazuela.

Maize – Known as choclo in Chile has very large kernels and a unique nutty taste.

Unique Chilean Foods:

Chirimoya – A Peruvian fruit native to the subtropical regions of the Andes mountains with white flesh and seeds and a smooth green skin that looks as if it is covered with flat flaps. 

Lúcuma – A subtropical, very nutritious fruit. The flesh has a texture similar to a hard-boiled egg yolk and it tastes like a mixture between a sweet potato and maple syrup. It’s an important export product for Chile and often used in gelatine type desserts.

Ugni molinae – More commonly known as the Chilean guava used in jams and liqueurs.

Quinoa - Is extremely nourishing and consumption is becoming more and more popular the world over.

Barros Jarpa - Is a popular sandwich that includes ham and melted cheese.

The list of seafood available here is endless - Albacore, squid, sole, salmon and tuna being just the tip of the iceberg.

Lobsters are freely available, as are oysters, prawns and most shellfish.

Eels (congrio) are deep fried or baked with the Caldillo de congrio being the absolute favourite of the Chilean poet Pablo Neruda and most Chileans today.

Throwing a Chilean-style World Cup bash?
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