Chilean Food
TYPICAL CHILEAN FOOD AND DRINK
por Dragutin Dimitrijevic Apis
Feb 10, 2005, 11:37

Being such a long country stretched over a variety of landscapes, Chile has a vast range of food and drink.
One of the highlights of Chilean Cuisine is its diversity of Seafood dues to its 4,270 km (2,647 miles) of coastline. Another thing not to be missed while in Chile is its high quality red wine.
Chilean food should not be confused with the spicy dishes common in Mexico. Unlike Mexican meals, the hot chili is not too frequent in Chile.

EMPANADA DE PINO - typical turnover filled with diced meat, onions, olive, raisins and a piece of hard-boiled egg, baked in earthen or plain oven.
EMPANADA DE QUESO - typical turnover filled with cheese.
PASTEL DE CHOCLO - a typical chilean summer dish. Ground corn and meat, chopped onions small pieces of chicken, pieces of hard boiled egg, olive raisins - baked in clay or regular oven. Similar to a shepherd pie.
BISTEC A LO POBRE - beefsteak, french fries, fried onions, topped with a couple of fried eggs.
CARBONADA - meat soup with finely diced beef and all kinds of vegetables such as potatoes, onions, carrots, broccoli, green pepper and parsley.
CHANCHO EN PIEDRA - a typical Chilean seasoning. Tomatoes, garlic, and onions grounded together in a stone.
CHARQUICAN - ground or diced meat cooked with garlic, onions, potatoes and pumpkin all mashed. It is a mushy dish but great.
CAZUELA DE AVE - chicken soup with pieces of meat, potatoes, green beans or peas, rice or noodles.
CAZUELA DE VACUNO - beef soup with pieces of meat, potatoes, corn on the cob, carrots, onions, green beans, garlic, chunks of pumpkin, rice or noodles.
COSTILLAR DE CHANCHO - baked spare ribs.
ENSALADA A LA CHILENA - sliced tomatoes and onions with an oil dressing.
HUMITAS - boiled corn leaf rolls filled with seasoned ground corn.
PALTA REINA - avocado filled with tuna fish or ham covered with mayonnaise and served on lettuce leaves.
PARRILLADA - different kinds of meat, sausages and sometimes entrails grilled over charcoal and served with potato salad or rice.
PEBRE - seasoning of tomatoes with chopped onion, chili, coriander, and chives. Usually served in a little clay dish.
PERNIL - boiled whole hock (ham)
POROTOS GRANADOS - fresh bean dish with ground corn and pieces of pumpkin served hot.
SOPAIPILLA - a flat circular deep fried 'bread' made of pumpkin and flour.





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