Chilean gastronomy stems mainly from the combination of traditional Spanish cuisine, Chilean Indigenous Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, Italy and France.
Cazuela, meat soup
Meat, potato, one piece of pumpkin and a portion of corn in each. You can add noodles or rice. Chilean cazuela is a very flexible homemade soup- you can use lamb, chicken or beef. Do not forget some coriander on top.
Paila marina
Paila marina is a traditional Chilean seafood soup or light stew usually served in a paila (earthenware bowl). It usually contains a shellfish stock base cooked with different kinds of shellfish and fish. These are complemented with a variety of herbs and spices such as paprika and parsley.
Pastel de choclo
Paste de choclo or corn pie, is more like a layered corn and beef casserole. Pastel de Choclo is a product of the commingling of the native Indian tradition with Spanish colonial contribution. It has mince meet, onions, olives, eggs, chicken and sweet corn.
Beef empanadas
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The chilean empanada is a very simple food. Its filling consists on mince beef, onions, olives and eggs. The secret relies on to get the perfect dough. You can also make seafood, cheese and ham or chicken empanada.