TYPICAL CHILEAN FOOD: NORTH ZONE, CENTRAL ZONE AND SOUTH ZONE - CULTURE VOCABULARY - 2025

The typical foods of Chile are a mixture of ingredients and techniques of Spanish cuisine, the gastronomy of the indigenous Chilean cultures of the Andean highlands and of later influences from other European countries.

The Spanish, who arrived in Chile in 1541, brought grapes, olives, walnuts, chestnuts, rice, wheat, citrus fruits, sugar, garlic, and spices. They also brought chicken, beef, sheep, pigs, rabbits, milk, cheeses, and sausages.

Upon arrival, they found that the natives used corn in many of their dishes. The combination of the foods of the Spanish and Amerindians produced popular dishes that are still part of the typical diet of this century.

Beginning in 1848, many German immigrants came to the nation, bringing breads and a varied pastry, among others. For their part, the Italians brought gelatos that they combined with different Chilean fruits

Also, the Arabs contributed to the development of typical Chilean foods by incorporating the use of certain herbs and spices.

Typical foods of the northern area

The northern zone of Chile is the designation given to the portion of the country made up of Parinacota, Arica, Antofagasta, Tarapacá, Coquimbo, Atacama and north of Valparaíso.

Due to the action of the Atacama desert, this area is mostly desert and arid or semi-arid. However, the locals have developed cultivation techniques taking advantage of the groundwater.

In this area, typical Chilean meals are mainly based on the use of alpaca or llama meat. Connoisseurs claim that the taste of this type of meat is similar to that of beef or lamb.

They also use corn, potatoes, locoto (or rocoto, a chili pepper with very hot black seeds) and squash (in other countries it is known as pumpkin or squash), among others.

The custom of using these vegetables dates back to the agricultural tradition of the Aymara people who also cultivated quinoa, peas and garlic. Also, they planted fruit trees such as oranges, avocados and guavas.

Roast

photography of a barbecue with different types of meat. Source: commons.wikimedia.org/wiki/File:AsadoChileno.jpg. User: Dagger.

Due to the scarce availability of other sources of meat and geographic isolation, communities in the Andean plateaus consume camelid meat (llama, guanaco and alpaca).

This is the case of the asado of the north zone. This typical meal is prepared with alpaca meat cooked on firewood. This cooking technique is also called barbecue, or barbecue.

Potato rinds

Source: flickr.com/photos//15777359877. User: CucombreLibre

In the preparation of this dish, pieces of llama or lamb meat are used. These pieces are boiled with pieces of fat, and then fried. The accompaniment to this dish is cooked potatoes and a salad.

Chuño

Source: commons.wikimedia.org/wiki/File:Chuño.jpg. Author: Eric in SF

The name of this typical Chilean food comes from the Aymara and Quechua words ch'uñu which means processed potato. It is a dehydrated potato prepared so that it can be stored and consumed later.

Patasca

Source: commons.wikimedia.org/wiki/File:Mondongo_o_patasca.jpg. Author: Nikofabio

The name of this dish comes from the Quechua phatasqa. It is a stew made from meat, corn, potatoes and carrots. The meat used can be llama or river trout.

Guatia (or wuatia)

Its name comes from the Quechua watya, watiya »or wetya. It is a stew that is prepared steamed. Its ingredients are meat with chicken, potatoes with the skin and ground corn.

Chairo

This is another of the typical foods of Chile in its northern area. It is a soup of alpaca or llama meat accompanied with chuño, onion, carrot, green beans and mote wheat (boiled and peeled wheat grain).

Charqui

Source: es.m.wikipedia.org/wiki/Archivo:Charqui_de_carne_de_cordero.jpg. Author: Sonia Barboza

Like many other names of typical Chilean foods, this one comes from Quechua (ch'arki). It consists of alpaca or llama meat that is dried in the sun until dehydrated. Then he leaves. It is also known as jerky.

Parmesan clams

Source: commons.wikimedia.org/wiki/File:Machas_a_la_parmesana_-_Flickr_-_Marieloreto.jpg. Author: mariela morales

The macha (mesodesma donacium) is a saltwater clam typical of Chile. It is prepared in the oven with pieces of Parmesan cheese and spices. In this dish you can notice the Italian and Arab influences in the local cuisine.

Calapurka (or kalapurca)

Source: es.wikipedia.org/wiki/Archivo:Calapurca_iquique.jpg. Author: Hipnotron

Opinions are divided as to the origin of this term. Some claim that it comes from the Quechua kalapurca. Others, on the contrary, affirm that its origin is found in the word of the Aymara Gala language phurk'a.

In either case, it is a thick and spicy soup that is prepared on hot stones or embers. In the preparation of this soup, combinations of beef, llama, lamb and chicken are used.

In addition, it includes other ingredients that accompany these meats: corn, potatoes, carrots and ground chili. It is customary to serve this soup after large celebrations as a restorative dish.

Spicy guatitas

This typical dish consists of a stew prepared with pieces of the stomach (wadding) of cattle. In other versions of this recipe, this meat is replaced by chicken or tuna. In addition, onion, carrots and potatoes are added

The seasonings are cut very thin and are completed with a chili paste (rocoto) which is what gives the mixture a spicy touch. This soup is served with rice.

Chumbeque

Source: es.wikipedia.org/wiki/Archivo:Chumbeques,_turrones_de_orígen_del_norte_peruano..JPG. Author: Chasking

Fruits are very common in the desserts of Chilean dishes. In the case of chumbeque, it is a dessert similar to nougat that is made with flour, butter and layers of orange, mango and passion fruit jams.

Typical foods of the downtown area

The central zone of Chile is made up of its main urban areas. Here are Gran Santiago, Gran Concepción and Gran Valparaíso. Other important cities are Quillota, Los Andes, San Antonio and Rancagua.

Beans with mazamorra

Source: commons.wikimedia.org/wiki/File:Porotos.png. Author: Lufke

The beans are legumes known as beans, beans, string beans or beans in other regions. In this case, they are prepared with a corn porridge (a mixture of corn and milk). Onion, squash and garlic are also added.

It is a hot dish typical of the rural areas of Chile that is made and enjoyed a lot, especially during winter days.

humitas

Source: commons.wikimedia.org/wiki/File:Humitas_en_chala_tipicas_de_Argentina8.JPG. Author: Marcos Katz

The name of this typical dish is derived from the voice in Quechua language Humint'a. It is an ancestral heritage of pre-Columbian Amerindian cultures and has different versions throughout the American zone.

In Venezuela a similar version is known as Hallaquita or Bollo. Other variants of the dish are the huminta (Bolivia) and the tamale (central and North America).

It can even have different names in the same area. South of Ecuador, for example, it is called chumal.

Chilean humitas are made from a dough made with crushed and seasoned sweet corn grains according to the custom of each area. They are then wrapped in corn husks and cooked in boiling water.

Tomaticán

Source: commons.wikimedia.org/wiki/File:Tomaticán.jpeg. Author: Melinacisternas

Tomaticán is one of the typical foods of Chile that has its origin in colonial times. It is a stew that combines the ingredients brought by the Spaniards in the 16th century with those of the gastronomy of the Mapuche people.

In itself, it is a thick tomato sauce or stew prepared with meat, onion and other vegetables. It is also a typical dish from the Cuyo region (Argentina). This area was part of the Chilean territory during the colony.

Roasted milk

Source: https://commons.wikimedia.org/wiki/File:Leche_asada_(Concepcion-Junin).JPG. Author: Dtarazona

Roasted milk is a classic dessert of high consumption in Chile. It is believed to have European origins (flan, crème brûlée or Catalan cream).

Its preparation is based on two basic ingredients: milk and egg. All the mixture, previously seasoned to taste, is placed in the oven in a bain-marie. This type of preparation guarantees its smooth texture.

Peach and barley drink

Source: commons.wikimedia.org/wiki/File:Mote_con_huesillo.jpg. Author: Nellu Mazilu

This typical drink is prepared with cooked and peeled wheat or corn grains. The Quechuas call boiled corn a nickname. It also has to do with the name that the Mapuches gave it, (muthi or muti).

Thus, the grains are boiled with bleach until they release the skins. They are then rinsed with water to reduce their bitter taste. Lastly, dried peaches and spices (cinnamon and cloves) are added.

charquicán

Source: commons.wikimedia.org/wiki/File:Charquicán.png. Author: Lufke

The name charquicán is made up of the Quechua word ch'arki and the Mapuche derivation can. The term Mapuche denotes the repair of charqui stews (meat preserved by drying).

In pre-Hispanic times, the charquicán was made with guanaco, but this has a penetrating flavor that does not please everyone. Currently, it is prepared with fresh beef.

On the other hand, its preparation is complex and laborious. The jerky is ground in a mortar, then roasted, and sometimes fried with onion and garlic. Finally, it is boiled with potatoes, squash and other vegetables that depend on each area.

Crazy with mayonnaise

Locos are a kind of edible sea snail. It is also known as a murex snail or rock snail. Generally, they are served with a lettuce and potato salad with your serving of mayonnaise.

Potato cake

The origin of this typical dish is the cottage pie or shepard's pie of English origin. The concept is simple: mashed potatoes with minced meat and gratin onions. You can also use bell pepper, green onion or tomato.

Typical foods of the southern area

The southern area is also known as the region of lakes and volcanoes. Among its populated centers, Temuco, Puerto Montt, Puerto Varas and Valdivia stand out. There is also the extensive Chilean Patagonia with a rich gastronomic tradition.

Curanto

Source: commons.wikimedia.org/wiki/File:Curanto_Chilote_-_Flickr_-_Renzo_Disi.jpg. Author: Renzo Disi

This dish takes its name from the method used for its preparation. Curanto is an ancient method of cooking food underground, in a pit filled with stones that is heated with firewood that is then covered with leaves.

In the Mapuche language it is known as kurantu, which translates as "stony". It is a traditional dish from the Chiloé archipelago area (southern Chile), consisting basically of red meat, seafood and potatoes.

Chapaleles

Source: commons.wikimedia.org/wiki/File:Chapaleles_cocidos_de_curanto_en_olla.jpg. Author: Lin linao

It is another typical dish of the gastronomy of Chiloé. It consists of a boiled dough made from potatoes and wheat flour. In other versions, they are prepared fried, baked or in the traditional curanto.

Similarly, chapaleles can be enjoyed as sweet side dishes. For example, sweet chilote chapalele is served with honey, sugar or homemade jam.

Roasted on the stick

Source: es.m.wikipedia.org/wiki/Archivo:Asado_de_cordero.jpg. Author: Lin linao

This dish belongs to the gastronomy of the Aysén region (Chilean Patagonia). His cooking method consists of taking pieces of meat and piercing them with a stake. Then this stake is placed on hot coals.

The asado al palo is a meal of field chores. However, it has become a custom at country parties held on the occasion of weddings, birthdays and, in general, in celebrations with many guests.

As for meat, lamb and beef are preferred. During the cooking process, it is customary to wet it with chimichurri (a mixture of vinegar, salt and garlic) so that it does not dry out and to give it more flavor.

Paila marina

Source: commons.wikimedia.org/wiki/File:S4020436.JPG. Author: Daniel Norero

Among the typical foods of Chile is the paila marina. This is prepared in the southern part of the country, and it is a thick soup (stew) of various seafood and pieces of fish, seasoned with spices.

Milcao or bread made from potatoes

This typical dish from the southern area is defined as a stew of mashed potatoes mixed with butter. Its preparation may vary, depending on the tastes of the different regions.

In some areas, pork rinds are added. Sometimes it is cooked in water or pan-fried like a pancake. In addition, in other areas it is baked in the oven or in embers as it is done with bread, and it can also be prepared in curanto.

Umu Ta'o

It is a typical dish from Easter Island and the Chiloè archipelago. In its preparation, the curanto technique (incandescent stones) is used. Its ingredients are fish, shellfish and vegetables, all wrapped in banana leaves.

It is accompanied with sweet potatoes (sweet potatoes) and po'e. Po'e is a pudding that is eaten as a garnish and is prepared with pumpkin, banana and coconut. It is a representative dish of the Rapanui (ethnic group of Easter Island)

According to historians, this dish is an inheritance of ancient Polynesian communities. The Rapanui people usually celebrate festivities around their preparation. They are common in the so-called community Umu.

Tunu there

This is another specialty of the inhabitants of Easter Island. It consists of fresh fish that is cooked on red hot stones. The preparation is done outdoors and is complemented with unpeeled potatoes and bananas.

References

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