Brenda Khan
Chilean cuisine is a unique blend of Spanish, Chilean Mapuche, and local influences, with later contributions from other European and international cuisines. The country's diverse geography, long coastline, and relationship with the Pacific Ocean offer an array of fresh seafood, agricultural produce, fruits, and vegetables. Chilean diets are typically high in animal-sourced foods, with meat, bread, and sugar featuring heavily. A typical Chilean meal consists of meat, beans, corn, and vegetables, often served as a hearty soup or stew. Chile is also known for its wine and unique desserts.
| Characteristics | Values |
|---|---|
| Bread consumption | Chileans eat more bread than citizens of any other country except Germany, with an average of 208 kg per household per year |
| Bread calories | An adult man can easily eat 3 whole marraquetas a day, totalling about 1300 calories |
| Sugar consumption | The second major food category in the Chilean diet is sugar and other sweeteners, providing 16% of calories |
| Fruit and vegetable consumption | A 1997 survey of 871 adults in Santiago found fruit consumption to average 83 gm per day for men and 140 gm for women. Vegetable consumption was 190 gm for men and 178 gm for women |
| Most popular fruits and vegetables | Corn, lettuce, tomatoes, onions, squash, artichoke, melons, carrots, green peas, watermelons, green beans, shell beans, and asparagus |
| Food categories | Together, fruits and vegetables, tubers and roots, and legumes contributed 11% of Chileans' calories in 1997 |
| Food imports | Chilean cuisine has been influenced by immigration from Italy, Germany, France, the UK, and the Arab world |
| Typical dishes | Empanadas, pastel de choclo, cazuela de ave, choripán, bistec a lo pobre, humitas, tomaticán |
| Typical ingredients | Meat, beans, corn, potatoes, rice, seafood, wheat, pork, lamb, beef, chicken, eggs, chillies, coriander, garlic, oil, salt, cumin, oregano, avocado, tomato, mayonnaise, sauerkraut, olives, lentils, chickpeas, rice, sweet corn, pasta |
| Beverage consumption | Chile is one of the world's largest producers of wine, and tea and coffee are also popular |
| Carbon footprint of diet | A 2010 study found a carbon footprint of 4.67 kg CO2eq and a water footprint of 4177 L, both per person/day |
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What You'll Learn
Bread, meat, and dairy
Chileans are the second biggest consumers of bread in the world, after the Germans, with each person consuming an average of anywhere between 86 and 95 kilograms of bread a year. Bread is considered Chile's premier dietary staple, with panaderias (bakeries) on almost every block churning out batch after batch of fragrant, warm bread of many varieties. The most popular type of bread in Chile is the marraqueta, which is similar to a French baguette in that it is a cultural signifier and a symbol of Chilean gastronomy. The marraqueta is a single loaf of bread that is halved into four smaller rolls, still connected by a thin base layer of bread. It has a crunchy crust and a light, fluffy filling, and is often used for making sandwiches or as a bun for completos and choripan. Another popular type of bread is the hallulla, a circular, flat roll with a starchy filling that is commonly used for making sandwiches or toast topped with pebre, a Chilean condiment similar to pico de gallo.
Meat is also a significant part of the Chilean diet, with per capita consumption of poultry meat in 2006 at 33.9 kilos, followed by pork at 22.5 kilos and beef at 22.0 kilos. Meat is often served grilled, or asado, and covered in pebre. Chileans also consume a variety of meats, including lamb, beef, and pork, as well as charqui (salted/dried meat) in the traditional spicy stew of the altiplanic people from the North of Chile. Empanadas, a dish that originated in Arabic gastronomy and passed on to the Spanish peninsula, are also popular in Chile. The Chilean version typically contains pino filling, which includes finely chopped onion, diced meat, hard-boiled egg, and raisins.
Dairy products are also consumed in Chile, although they exceed the recommended consumption by 235%. Cheese is a significant contributor to the carbon and water footprint of the Chilean diet, accounting for 21.5% of the carbon footprint and 13.7% of the water footprint.
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Sugar and sweeteners
Chile has implemented several measures to address high sugar consumption, including a sugar tax on sugar-sweetened beverages introduced in 2014. This tax targeted non-alcoholic beverages with added colourants, flavourings, or sweeteners, and an increased concentration of 6.25 grams of added sugar per 100ml. The tax successfully reduced the volume of sugary soft drink purchases by almost 22%, with a 3.4% decrease in monthly household per capita purchases of high-sugar beverages. However, the impact on reducing socioeconomic inequalities in diet-related health remains uncertain.
Chile also has a Law of Food Labelling and Advertising, which requires products high in calories, added sugar, salt, or saturated fat to carry a front-of-package warning label. This has prompted companies to reformulate their products to avoid regulation. As a result, beverages now contain less sugar but maintain their sweetness through the use of non-nutritive sweeteners like aspartame, stevia, or sucralose. Studies have shown that consumers' beverage purchases have reduced sugar content but increased non-nutritive sweeteners, indicating a potential shift towards alternative sweeteners in Chile.
Non-nutritive sweeteners are regulated as food additives and are generally regarded as safe by the FDA. They are commonly used in sugar-free, keto, low-carb, or diet products and can be 200 to 700 times sweeter than table sugar. While these sweeteners reduce calories, they do not provide beneficial nutrients like vitamins, fibre, minerals, or antioxidants. It is important to note that excessive added sugar can lead to health issues such as high blood sugar, insulin resistance, metabolic syndrome, dental cavities, increased triglycerides, obesity, and type 2 diabetes. Therefore, dietitians recommend reducing highly refined foods and beverages with added sugars and artificial sweeteners.
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Fruits and vegetables
Chile is one of the largest fruit exporters in the world, sending over 2.6 million tons of fruit to more than 100 countries annually. The country's counter-seasonal harvest means that a wide variety of fresh fruit is available all year round. In winter, you can expect to find cherries, blueberries, grapes, and stone fruit, while summer brings citrus and kiwifruit. Other fruits commonly grown and exported from Chile include apples, pears, avocados, walnuts, raspberries, and plums.
The rich, volcanic soil in Chile produces some of the largest fruits and vegetables in the world. In addition to its famous exports, Chile also offers excellent strawberries, palm hearts, and asparagus.
According to a 1997 survey, the average fruit consumption in Santiago was 83 grams per day for men and 140 grams per day for women. Vegetable consumption was higher, with men consuming 190 grams per day and women 178 grams per day. The most popular fruits and vegetables in terms of area planted include corn, lettuce, tomatoes, onions, squash, artichokes, melons, carrots, green peas, watermelons, green beans, shell beans, and asparagus.
While bread is a staple in the Chilean diet, it is often accompanied by vegetables. Lunch, the largest meal of the day, typically includes bread, and tea, eaten between 5:00 and 7:00 PM, usually consists of a sandwich. Supper, or cena, eaten at 9:00 PM or later, often includes bread as well.
In addition to fruit and vegetable exports, Chile also has a thriving wine industry. The grapes produced by Chilean farmers are in high demand by processing companies for wine-making.
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Seafood and meat
Chilean cuisine is known for its variety and quality of seafood and meat. The country's diverse geography and long coastline provide an extensive array of ingredients, including unique species of fish, molluscs, crustaceans, and algae. The Humboldt Current brings a rich supply of seafood to the Pacific coast, perpendicular to Chilean waters.
Seafood has always been an important part of the Chilean diet, with native peoples contributing fish, meat, and poultry to the country's cuisine. Chilean seafood dishes include macha, a type of razor clam similar to Ensis macha, and pastel de choclo, a "pie" made with corn, vegetables, chicken, and beef. The country is also known for its wine, with many Chilean recipes enhanced and accompanied by local wines.
Meat is often served grilled, or "asado," and covered in pebre, a condiment similar to Mexican salsa. Popular meats in Chile include lamb, beef, and pork, which were introduced by the Spanish. Chilean steak, or "bistec a lo pobre," is a popular dish consisting of steak topped with two fried eggs, served with fried onions and French fries. While this dish is considered a "poor man's steak," it is actually consumed by wealthier people due to the high cost of beef in the country.
In addition to grilled meats, Chileans also enjoy meat in soups and stews. A classic Chilean soup is a hearty meal widely enjoyed by Chileans, consisting of beef, potatoes, onions, and whatever else is in the kitchen. Another popular dish is cazuela de ave, a thick stew of chicken, potatoes, rice, green peppers, and occasionally onions.
The altiplanic people from the North of Chile make a spicy stew from charqui (salted/dried meat), mote (boiled maize), and potatoes. This dish is part of the tradition of Chiu-Chiu, a village in the Atacama region, where it is prepared for festivities honouring Pachamama, the harvests, and cattle.
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European and international cuisine influences
Chilean cuisine has been influenced by a variety of European and international cuisines. The arrival of the Spanish in 1540 brought several ingredients that became staples of the Chilean diet, including wheat, pigs, sheep, cattle, chickens, and wine. The native peoples also contributed potatoes, maize, beans, and seafood.
Over time, Chile saw waves of immigration from various countries, including Italy, Germany, France, and the United Kingdom, each bringing their unique culinary traditions. For example, German immigrants introduced rich pastries, cakes, and traditional desserts, while Italian immigrants brought ices flavoured with Chilean fruits. Arab immigrants influenced the use of certain spices and herbs, as well as the combination of sweet and salty flavours. British immigrants introduced the tradition of teatime, and today, teatime continues to be a part of modern Chilean culture.
In recent years, Chile has become a destination for food enthusiasts and adventurous eaters. While classic Chilean food, or "comida tipica," is still popular, the country has also embraced international cuisine. Upscale Chilean dining offers a fusion of Chilean and international flavours, and cities like Santiago are known for their exotic fusion restaurants.
The unique geography of Chile, particularly its long coastline, has also played a significant role in shaping its cuisine. Chile is known for its seafood and wine, with the Humboldt Current supplying a variety of unique species of fish, molluscs, crustaceans, and algae. Chilean cuisine is characterised by the variety and quality of its seafood offerings, and its wines are used to enhance and accompany many dishes.
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Frequently asked questions
Chilean cuisine is influenced by the country's diverse geography, history, and culture. Traditional Chilean dishes include empanadas, pastel de choclo, cazuela de ave, and choripan. Empanadas are little pies usually stuffed with beef, olives, and onions. Pastel de choclo is a "pie" made with corn, vegetables, chicken, and beef. Cazuela de ave is a thick stew of chicken, potatoes, rice, green peppers, and occasionally onions. Choripan is a chorizo or longaniza in a bun, usually a marraqueta.
Chile is famous for its seafood and wine, both of which are plentiful across the country. Chilean corn is thicker and drier than American corn and is almost savoury. Chileans also eat a lot of bread and sugar.
The diet in Northern Chile is traditionally high in protein. It includes camelid meats like llama and alpaca, and tubers like the apilla, oca, and ulluco.
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