From fruits and spices to fish and seafood, Chilean cuisine stands out for the diversity of its ingredients, shaped by a unique and varied geography. This diversity was precisely one of the aspects most appreciated by diplomatic representatives in Chile, who agreed that choosing a single favorite dish is no easy task.
Flavors that bring people together and evoke memories
Argentine Ambassador Jorge Faurie highlighted the culinary similarities between the two countries. “I see great similarities between Chilean and Argentine cuisine. The food here is prepared to perfection, which makes me feel practically at home. I really enjoy the cuisine and the talent of those who prepare it. If I had to make a recommendation, I would definitely go with the classics: meat and corn.”
In the same vein, Hak-Jae Kim, Ambassador of the Republic of Korea, highlighted the connection between Chilean cuisine and nature. “It seems to me that Chilean food is a reflection of nature. I see many very natural and fresh ingredients. Every time I eat Chilean food, I feel like I’m living in nature.”
When asked about his favorite dish, the representative from Korea said, “Corn cake, because we Koreans always eat soups. That’s why, among Chilean dishes, this one is my favorite—it reminds me of home.”
The value of origin
Despite the geographical distance—the more than 10,000 kilometers separating Chile from Algeria—this did not prevent Faïza Latrous, the former Algerian ambassador to Chile, from developing a special appreciation for the local cuisine.
The diplomat, who stepped down from her ceremonial duties on April 15, particularly praised Chilean seafood and fruit, though she also noted a contrast with her own country. “I really like the seafood here in Chile. The fruit is delicious too, but I think we have excellent fruit as well—dates, for example, which you can’t find here.”
For his part, Norway’s ambassador, Per Anders Nilsen, praised the quality of the ingredients and the variety of dishes. “I’ve been in the country for almost two years now, and I’m fascinated by Chilean cuisine. I especially enjoy the seafood, as well as the excellent quality of the fruits and vegetables. If I had to choose, my two favorite dishes are cazuela and porotos granados.”
However, he didn’t want to overlook the flavors of the sea either. “It’s impossible not to mention salmon dishes. This is because Norway and Chile are, naturally, the two leading global producers of Atlantic salmon.”
Finally, Daniela Rigoli, the New Zealand ambassador, highlighted the quality of the country’s cuisine. “Chilean cuisine is excellent, featuring top-quality ingredients ranging from salmon and meats to its renowned wines and fruits. Personally, I find pastel de choclo to be something very special; it’s a dish I discovered when I first arrived in the country, and it’s now a regular part of my diet.”
He also highlighted the similarities in the two countries’ agricultural sectors: “It’s striking how New Zealand and Chile share such a similar agricultural base, excelling in sectors such as meat, dairy, cherries, and wine production. This affinity in our products reflects the deep similarities between our two nations, which truly makes me feel at home.”
