Chilean gastronomy: flavors with tradition

Chilean gastronomy is a mirror of its varied territory, from the Atacama Desert to the Pacific coast, influenced by the traditions of native peoples, Spaniards and immigrants. 

Our cuisine includes dishes such as empanadas, with fillings that include meat, olives and raisins, as well as cazuela, a robust stew of meat and vegetables. Fish such as conger eel and seafood such as sea urchins enrich the coastal menu. Curanto, with its slow cooking, is emblematic of the cuisine of southern Chile. The main ingredients of our culinary tradition are corn, potatoes, beans, beef, onions, chili and cilantro. 

Desserts such as alfajores with manjar (Chilean version of dulce de leche), raspberry kuchen and mote con huesillos, a classic preparation that rescues the use of fruit in Chilean pastries, also stand out.