Chilean Food Tour - What to Eat in Chile

Travel to San Pedro Atacama in Chile.

Discuss the importance of empanadas, particularly the traditional meat and onion variety.

Mention different fillings for empanadas, including seafood, cheese, crab, and shrimp.

Highlight that empanadas in Chile are larger than in other South American countries.

Explain that empanadas can be baked (al horno) or fried (frito).

Encourage trying fresh seafood empanadas from local stands.

Describe the mixture called PEB (onion, cilantro, tomato, peppers) that can be added to empanadas.

Mention the variety of empanadas available, including cheese, sweet corn, shrimp, crab, and ham and cheese.

Advise not to miss out on trying empanadas while hiking or exploring.

Introduce completos, a type of hot dog topped with sour cream, chopped peppers, and mayonnaise.

Describe the Italiano completo, which includes tomatoes, avocado, and mayonnaise.

Mention that completos can be messy but are a popular snack throughout Chile.

Introduce casuela, a meat stew that can include chicken.

Discuss seafood stew options, including chupid and mecola, which may contain fish.

Highlight the grilled meat known as asado, available at restaurants and hotels.

Explain the trasco, a steak sandwich served on a roll.

Emphasize the importance of bread in Chilean meals, served at breakfast, lunch, and dinner.

Introduce peep, a mixture of tomatoes, onions, cilantro, parsley, and peppers, used as a condiment for bread.

Clarify that peep should not be referred to as salsa.

Mention the spicy shrimp dish camarones pew pew and the spicy chicken dish Poo Al.

Encourage trying regional foods like llama or guanako.

Equipment Needed

Dietary

Allergens