45+ Traditional Chilean Lunch Recipes for Every Occasion

Chilean cuisine is a delightful fusion of flavors, influenced by the country’s diverse geography and rich cultural heritage.

From hearty stews to fresh seafood dishes, the variety of Chilean lunch recipes offers something for every palate.

Whether you’re craving a comforting bowl of Cazuela (Chilean stew), a delicious Pastel de Choclo (corn pie), or a light but satisfying Completo (Chilean hot dog), these recipes bring the best of Chilean home cooking to your kitchen.

In this collection, we’ve rounded up over 45 amazing Chilean lunch recipes that capture the essence of the country’s food culture.

These dishes showcase a mix of fresh ingredients, bold flavors, and traditional cooking methods that reflect the heart and soul of Chile.

Perfect for family gatherings, casual lunches, or special occasions, these recipes will transport you straight to the vibrant food scene of Chile.

45+ Traditional Chilean Lunch Recipes for Every Occasion

Chilean cuisine offers an incredible variety of dishes that are perfect for any lunchtime occasion.

With its vibrant use of fresh produce, tender meats, and hearty grains, Chilean food not only nourishes but also tells a story of culture and community.

Whether you’re a seasoned cook or a beginner in the kitchen, these 45+ Chilean lunch recipes will inspire you to explore new flavors and techniques.

Try them all, and let the tastes of Chile bring warmth and excitement to your next meal.

Chilean Pastel de Choclo (Corn Pie)

Pastel de Choclo is a traditional Chilean dish made with a rich and hearty corn topping over a savory meat mixture. The dish combines the sweetness of corn with the savory flavors of ground beef, onions, olives, and hard-boiled eggs. It is a beloved comfort food in Chile, often served for family gatherings or special occasions.

• Ingredients:
  • 6 cups of fresh or frozen corn kernels
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1/4 cup milk
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1/2 cup black olives, pitted and sliced
  • 2 hard-boiled eggs, chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
• Instructions:
  1. Prepare the corn topping: In a large pot, cook the corn kernels with butter, sugar, and milk over medium heat until soft. Use a blender or food processor to puree the mixture until smooth and creamy.
  2. Cook the meat mixture: Heat olive oil in a skillet over medium heat and sauté the chopped onions until golden. Add ground beef, cumin, paprika, salt, and pepper, cooking until browned and cooked through. Stir in chopped olives and hard-boiled eggs, then set aside.
  3. Assemble the Pastel de Choclo: Preheat your oven to 375°F (190°C). In a greased baking dish, layer the beef mixture first. Spread the corn mixture over the top and smooth it out with a spatula.
  4. Bake the dish: Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown.

Pastel de Choclo is a true Chilean comfort food that combines savory and sweet flavors in one hearty dish. It’s perfect for a filling lunch or dinner, providing a unique taste of Chile’s culinary traditions. Serve it with a simple salad or some pebre (Chilean salsa) for an authentic experience. The blend of textures and flavors is sure to leave everyone at the table satisfied.

Chilean Empanadas de Pino (Meat Empanadas)

Empanadas de Pino are a classic Chilean snack or lunch dish. These golden, flaky pastries are filled with a savory combination of ground beef, onions, hard-boiled eggs, black olives, and spices. Perfect for lunch or as a party snack, these empanadas are a Chilean culinary staple enjoyed by many.

• Ingredients:
  • 2 pounds ground beef
  • 1 large onion, finely chopped
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder (optional for heat)
  • 1/4 cup raisins (optional)
  • 1/4 cup chopped black olives
  • 2 hard-boiled eggs, chopped
  • Salt and pepper to taste
  • 2 packages of empanada dough discs (or homemade dough)
  • 1 egg (for egg wash)
• Instructions:
  1. Cook the filling: In a large pan, heat oil over medium heat and sauté the onions until softened. Add the ground beef and cook until browned. Stir in paprika, cumin, chili powder, salt, and pepper. Optionally, add raisins for sweetness. Remove from heat and stir in the chopped eggs and olives.
  2. Prepare the empanadas: Preheat your oven to 375°F (190°C). Lay the empanada dough discs on a flat surface. Spoon the filling onto the center of each disc. Fold the dough over to form a half-moon shape and press the edges together to seal. Crimp the edges with a fork to ensure they stay sealed during baking.
  3. Bake the empanadas: Brush the top of each empanada with beaten egg for a golden finish. Place them on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and crisp.

These Chilean Empanadas de Pino are a satisfying and flavorful dish that captures the essence of Chilean cuisine. Whether enjoyed as a snack, appetizer, or main course, they provide a deliciously spiced meat filling wrapped in a crisp, golden pastry. Serve them with a simple side of salad or salsa, and they will surely be a hit at any meal.

Chilean Cazuela (Chilean Stew)

Cazuela is a traditional Chilean stew that combines tender pieces of chicken or beef with vegetables and a flavorful broth. This comforting dish is popular for its simplicity and heartiness, making it perfect for a nourishing lunch. Cazuela brings together the fresh, vibrant flavors of the Chilean countryside in one bowl.

• Ingredients:
  • 2 pounds chicken or beef (cut into pieces)
  • 4 cups chicken or beef broth
  • 2 large potatoes, peeled and quartered
  • 1 cup corn on the cob (cut into chunks)
  • 2 carrots, peeled and chopped
  • 1 medium onion, chopped
  • 1/2 cup pumpkin, peeled and chopped
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro (for garnish)
• Instructions:
  1. Cook the meat: In a large pot, bring the broth to a simmer. Add the chicken or beef pieces and cook for about 30 minutes, or until the meat is tender and cooked through.
  2. Add the vegetables: Add the potatoes, carrots, pumpkin, and corn to the pot. Stir in paprika, cumin, salt, and pepper. Continue cooking for another 20-25 minutes, or until the vegetables are tender.
  3. Finish and serve: Once the vegetables are fully cooked, taste the broth and adjust seasoning if needed. Ladle the stew into bowls and garnish with fresh cilantro.

Chilean Cazuela is a flavorful and filling stew that is perfect for a chilly day or a nourishing lunch. The combination of tender meat, vibrant vegetables, and savory broth makes it a comforting and satisfying dish. With its simple ingredients and fresh flavors, it offers a taste of Chile’s rich culinary heritage. Pair it with some crusty bread to soak up the delicious broth, and enjoy a true taste of Chile.

Chilean Mote con Huesillos (Chilean Sweet Drink with Peaches and Wheat)

Mote con Huesillos is a refreshing and sweet traditional Chilean drink made with dried peaches (huesillos) and cooked wheat (mote). This delicious and unique beverage is often served chilled during the summer months as a refreshing dessert or snack. The combination of sweet peaches, soft wheat, and sugary syrup creates a satisfying and nostalgic treat for many Chileans.

• Ingredients:
  • 1 cup dried peaches (huesillos)
  • 1/2 cup cooked wheat (mote)
  • 4 cups water
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 1 tablespoon lemon juice
  • Ice cubes (optional)
• Instructions:
  1. Prepare the syrup: In a large pot, combine the water, sugar, and cinnamon stick. Bring to a boil, stirring occasionally until the sugar dissolves. Once boiling, reduce the heat and let the syrup simmer for about 10-15 minutes to infuse the cinnamon flavor.
  2. Prepare the peaches and wheat: While the syrup is simmering, soak the dried peaches in water for 1-2 hours to rehydrate them. Cook the wheat according to package instructions or boil it for about 20 minutes until soft.
  3. Assemble the drink: Once the syrup has cooled, remove the cinnamon stick. In each glass, place a spoonful of cooked wheat (mote) and a few pieces of rehydrated peaches (huesillos). Pour the cooled syrup over the top and stir in a bit of lemon juice.
  4. Serve: Add ice cubes if desired and serve chilled for a refreshing summer drink.

Mote con Huesillos is more than just a drink – it’s a nostalgic Chilean tradition, enjoyed for its sweetness and unique combination of flavors. This cool, sweet beverage is perfect for hot days and serves as a flavorful reminder of Chile’s culinary culture. It’s a great way to enjoy a homemade, naturally sweetened treat that is both refreshing and filling.

Chilean Completo (Chilean Hot Dog)

The Completo is a Chilean twist on the classic hot dog, loaded with a variety of toppings, including avocado, mayonnaise, tomatoes, and sauerkraut. This indulgent snack is one of Chile’s most popular street foods and is often enjoyed as a quick lunch or late-night treat. The combination of creamy, tangy, and fresh toppings transforms a regular hot dog into a flavor-packed meal.

• Ingredients:
  • 4 hot dog buns
  • 4 beef or chicken hot dogs
  • 1 ripe avocado, mashed
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/2 cup diced tomatoes
  • 1/2 cup sauerkraut
  • 1/4 cup chopped onions (optional)
  • Fresh cilantro or parsley for garnish
• Instructions:
  1. Cook the hot dogs: Grill or boil the hot dogs according to your preference. For grilling, cook them on medium heat for about 5-7 minutes, turning occasionally, until browned and heated through.
  2. Prepare the toppings: While the hot dogs are cooking, mash the avocado and season with a pinch of salt and pepper. Mix the mayonnaise and ketchup together in a small bowl to create a creamy sauce. Dice the tomatoes and chop the onions (if using).
  3. Assemble the completos: Slice the hot dog buns lengthwise and place a hot dog in each bun. Top each dog with a generous scoop of mashed avocado, followed by the mayonnaise-ketchup sauce. Add diced tomatoes, sauerkraut, and onions for extra flavor and crunch.
  4. Garnish and serve: Sprinkle with fresh cilantro or parsley and serve immediately with potato chips or a side salad.

The Chilean Completo is a fun and flavorful way to enjoy hot dogs with a Chilean flair. The creamy avocado, tangy sauerkraut, and sweet mayonnaise-ketchup sauce turn a simple meal into a delicious and satisfying experience. Whether enjoyed as a quick lunch or at a casual gathering, this dish is sure to be a hit with anyone who loves bold flavors and unique combinations.

Chilean Curanto (Chilean Seafood and Meat Stew)

Curanto is a traditional Chilean dish originating from the Chiloé Island, featuring a mix of meats, seafood, potatoes, and vegetables all cooked together in a large pot or on a grill. Often cooked over hot stones, the dish is an impressive and flavorful one-pot meal that showcases the diverse ingredients of Chile’s coastal and agricultural regions. Perfect for family gatherings or special occasions, Curanto brings people together with its rich flavors and communal nature.

• Ingredients:
  • 1 pound chicken thighs or chicken drumsticks
  • 1 pound sausages (preferably Chilean longaniza or chorizo)
  • 1/2 pound fresh mussels, cleaned
  • 1/2 pound clams, cleaned
  • 1/2 pound shrimp, peeled and deveined
  • 4 large potatoes, peeled and cut into chunks
  • 2 cups of corn kernels (fresh or frozen)
  • 2 large onions, chopped
  • 1 cup of chicken broth
  • 1/4 cup of white wine
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • Fresh herbs (bay leaves, parsley, cilantro) for garnish
  • Salt and pepper to taste
• Instructions:
  1. Prepare the ingredients: In a large pot or Dutch oven, layer the potatoes and corn at the bottom. Add the chopped onions on top, followed by the chicken, sausages, and seafood.
  2. Season and cook: Season with paprika, cumin, salt, and pepper. Pour in the chicken broth and white wine, covering the ingredients. Bring to a boil, then reduce to a simmer and cover the pot. Cook for about 30-40 minutes, or until the potatoes are tender and the meats and seafood are cooked through.
  3. Serve the curanto: Once the stew is ready, gently stir everything together and serve in large bowls, making sure to include both the seafood and meats along with the vegetables.
  4. Garnish and enjoy: Garnish with fresh herbs and serve immediately with crusty bread or a fresh green salad.

Chilean Curanto is an incredible showcase of the country’s diverse culinary offerings, combining fresh seafood, hearty meats, and flavorful vegetables. This communal dish is perfect for sharing with family and friends, making it a wonderful option for gatherings. The robust flavors and variety of ingredients in each bite bring the taste of Chile’s coast and countryside right to your table, offering a memorable meal for any occasion.

Chilean Pastel de Choclo (Chilean Corn Pie)

Pastel de Choclo is a comforting and hearty Chilean dish made with a savory mixture of ground beef, onions, olives, hard-boiled eggs, and sweet corn topping. It is a casserole-like dish that combines savory and sweet elements, making it a popular choice for family meals and gatherings. This dish is often compared to shepherd’s pie, but with the added sweetness of corn, giving it a distinctly Chilean flavor.

• Ingredients:
  • 2 cups fresh corn kernels (or frozen, thawed)
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 tablespoon sugar
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 hard-boiled eggs, chopped
  • 1/4 cup black olives, chopped
  • 1/4 cup raisins
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 cup grated cheese (optional)
• Instructions:
  1. Prepare the corn topping: In a blender or food processor, blend the corn kernels with the milk, butter, sugar, and a pinch of salt until smooth. Set this mixture aside.
  2. Cook the filling: In a large skillet, cook the ground beef with chopped onion until browned. Add the cumin, paprika, salt, and pepper, and stir well. Once the meat is fully cooked, stir in the chopped hard-boiled eggs, olives, and raisins.
  3. Assemble the pastel: In a baking dish, spread the beef mixture evenly at the bottom. Pour the corn mixture over the top, spreading it evenly to cover the meat completely. If desired, sprinkle with grated cheese for extra flavor.
  4. Bake: Preheat the oven to 350°F (175°C) and bake the pastel for 25-30 minutes, or until the top is golden and slightly crispy.
  5. Serve: Let the pastel cool for a few minutes before slicing. Serve warm with a side of salad or a light vegetable dish.

Pastel de Choclo is a deliciously unique Chilean dish that combines savory ground beef with sweet, creamy corn in a comforting baked casserole. The addition of hard-boiled eggs, olives, and raisins provides a delightful contrast of flavors and textures that make this dish so beloved in Chile. It’s perfect for a family dinner or any occasion where you want to impress guests with a flavorful, traditional Chilean meal.

Chilean Cazuela (Chilean Stew)

Cazuela is a traditional Chilean stew that varies by region but typically features a rich broth with chicken, beef, or pork, along with vegetables like potatoes, corn, squash, and green beans. It’s a wholesome, hearty dish that’s often served as a comforting lunch or dinner. Each bite of the savory broth, tender meat, and fresh vegetables embodies the heart of Chilean home cooking.

• Ingredients:
  • 2 chicken thighs (or beef shank, or pork ribs)
  • 4 large potatoes, peeled and cut in half
  • 2 large carrots, peeled and sliced
  • 1/2 cup green beans, chopped
  • 1/2 cup corn kernels (fresh or frozen)
  • 1 small pumpkin, peeled and cut into cubes
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 6 cups chicken broth (or beef broth for a richer taste)
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Sear the meat: In a large pot, heat olive oil over medium-high heat. Brown the chicken or meat of your choice on all sides. Remove the meat from the pot and set aside.
  2. Prepare the vegetables: In the same pot, sauté the onions and garlic until soft. Add the paprika and cumin, stirring to coat the onions in the spices.
  3. Cook the stew: Return the meat to the pot, then add the chicken broth and bring it to a boil. Once boiling, reduce the heat to a simmer. Add the potatoes, carrots, green beans, corn, and pumpkin to the pot. Let everything simmer for 40-50 minutes, or until the vegetables are tender and the meat is cooked through.
  4. Serve: Once cooked, remove the meat from the pot, and carve it if necessary. Ladle the broth and vegetables into bowls, and place the meat on top. Garnish with fresh cilantro.

Cazuela is the ultimate comfort food in Chile. This hearty stew brings together the richness of the broth with tender meats and a variety of vegetables. It’s an incredibly flexible dish, allowing for various meats and vegetables depending on what’s in season or available. Perfect for chilly days or family gatherings, Chilean cazuela brings warmth and a sense of home to any meal.

Chilean Pan Amasado (Chilean Soft Bread)

Pan Amasado is a traditional Chilean bread that’s known for its soft, fluffy texture and simple yet delicious flavor. This bread is often served alongside meals like cazuela or pastel de choclo, but it can also be enjoyed on its own with butter or cheese. It’s a versatile bread that’s perfect for any occasion, whether it’s a casual lunch or a special gathering.

• Ingredients:
  • 3 cups all-purpose flour
  • 1 packet (7g) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 1/4 cups warm water (110°F/45°C)
  • 1 tablespoon butter (optional)
• Instructions:
  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve, then let the mixture sit for about 10 minutes until it becomes frothy.
  2. Make the dough: In a large bowl, mix the flour and salt. Create a well in the center and pour in the yeast mixture and vegetable oil. Stir the mixture with a spoon until it forms a dough.
  3. Knead the dough: Turn the dough out onto a floured surface and knead it for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour, a little at a time.
  4. Let the dough rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until it has doubled in size.
  5. Shape the bread: Preheat your oven to 375°F (190°C). Punch down the dough and divide it into small portions. Shape each portion into a round loaf and place them on a baking sheet lined with parchment paper.
  6. Bake: Bake the bread for 20-25 minutes, or until golden brown on top. Optional: Brush with melted butter once out of the oven for a softer crust.
  7. Serve: Allow the bread to cool slightly before serving. Enjoy warm with butter, cheese, or as a side to a Chilean stew or salad.

Pan Amasado is a beloved staple in Chilean households, offering the perfect balance of softness and flavor. The simplicity of this bread makes it incredibly versatile—whether served with a bowl of stew or enjoyed on its own with a spread. Baking this bread fills your kitchen with the warm aroma of home-cooked goodness, creating a delightful treat that’s sure to please any crowd.

Chilean Empanadas de Pino (Chilean Meat Empanadas)

Empanadas de Pino are one of Chile’s most beloved traditional dishes. These savory pastries are filled with a hearty mixture of ground beef, onions, olives, hard-boiled eggs, and spices. They’re perfect for lunch or as a snack and are often enjoyed with a side of pebre (Chilean salsa). These empanadas are rich in flavor, easy to make, and can be served at family gatherings or as a special treat.

• Ingredients for the dough:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 1/2 cup warm water
  • 1 egg (for brushing)
• Ingredients for the filling:
  • 1 pound ground beef
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 2 hard-boiled eggs, chopped
  • 1/4 cup black olives, chopped
  • 1/4 cup raisins (optional)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
• Instructions:
  1. Prepare the dough: In a large bowl, combine the flour and salt. Add the oil and mix until the dough looks crumbly. Gradually add warm water and knead until the dough is smooth and elastic. Let it rest for 30 minutes, covered with a damp cloth.
  2. Prepare the filling: In a large pan, heat olive oil over medium heat and sauté the onions until they become translucent. Add the ground beef, cumin, paprika, salt, and pepper, cooking until the beef is browned and fully cooked. Stir in the chopped olives, raisins (if using), and chopped hard-boiled eggs.
  3. Assemble the empanadas: Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and cut out circles of about 4-5 inches in diameter. Place a spoonful of the filling in the center of each circle, then fold the dough over to form a half-moon shape. Press the edges with a fork to seal.
  4. Bake: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake for 20-25 minutes, or until golden brown.
  5. Serve: Serve warm, accompanied by a fresh salsa, such as pebre, for added flavor.

Empanadas de Pino are an iconic Chilean dish that beautifully combines savory and sweet flavors, all encased in a golden, flaky pastry. These empanadas are perfect for a casual lunch, family gatherings, or even as party food. The filling is rich and flavorful, with the added depth of olives, raisins, and hard-boiled eggs, making each bite a true representation of Chile’s culinary heritage.

Chilean Curanto (Traditional Chilean Stew)

Curanto is a traditional Chilean dish that originates from the coastal regions, particularly in Chiloé. This hearty and flavorful stew involves a combination of seafood, meat, potatoes, and vegetables, traditionally cooked in a pit over hot stones. While modern versions are made on the stove or in the oven, the essence of this dish remains true to its roots—comforting, delicious, and perfect for a celebratory meal.

• Ingredients:
  • 2 pounds chicken thighs or drumsticks
  • 2 pounds pork ribs, cut into pieces
  • 2 pounds mussels or clams
  • 2 potatoes, peeled and sliced
  • 2 ears of corn, husked and cut into halves
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup white wine or chicken broth
• Instructions:
  1. Prepare the meat and vegetables: In a large pot, heat the olive oil and sauté the onion and garlic until softened. Add the chicken and pork ribs, and brown them on all sides. Season with paprika, oregano, cumin, salt, and pepper.
  2. Layer the stew: Add the sliced potatoes and corn to the pot, followed by the seafood (mussels or clams). Pour in the white wine or chicken broth and bring everything to a simmer.
  3. Cook the curanto: Cover the pot with a lid and let everything cook for about 45 minutes to 1 hour, or until the meat is tender and the vegetables are cooked through.
  4. Serve: Serve the curanto directly from the pot, allowing everyone to dig in and enjoy the mix of meats, seafood, and vegetables.

Chilean Curanto is a flavorful, rustic dish that’s perfect for a large family meal or special occasions. The mix of meats, potatoes, seafood, and vegetables makes it a hearty and satisfying dish, while the spices give it a distinct Chilean taste. Whether cooked in a traditional pit or on the stove, curanto is a wonderful way to enjoy the rich culinary heritage of Chile.

Chilean Ensalada Chilena (Chilean Salad)

Ensalada Chilena is a fresh and simple salad that is a staple in Chilean cuisine. The salad is made with ripe tomatoes, onions, cilantro, and a dash of olive oil, vinegar, and salt. This salad is often served alongside Chilean meals like asado (barbecue) or empanadas, providing a refreshing contrast to the rich flavors of the main dish. It’s easy to make and perfect for light lunches or as a side dish.

• Ingredients:
  • 4 ripe tomatoes, sliced
  • 1 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
• Instructions:
  1. Prepare the vegetables: Slice the tomatoes and onions thinly. Place them in a large bowl.
  2. Add the cilantro: Sprinkle the chopped cilantro over the tomatoes and onions.
  3. Dress the salad: Drizzle with olive oil and red wine vinegar. Season with salt and pepper to taste. Toss everything together gently.
  4. Serve: Serve the salad immediately, or let it sit for 10 minutes to allow the flavors to meld.

Ensalada Chilena is a light and vibrant side dish that complements any Chilean meal. Its fresh ingredients and simple dressing make it a versatile and healthy addition to your table. The tangy vinegar and cilantro elevate the flavor of the tomatoes and onions, making this salad a perfect accompaniment to heavier Chilean dishes. It’s easy to prepare and incredibly refreshing.

Chilean Pastel de Choclo (Chilean Corn Pie)

Pastel de Choclo is a traditional Chilean dish that combines a savory meat filling with a sweet corn topping, creating a beautiful blend of flavors and textures. The meat mixture is typically made with ground beef, onions, olives, and boiled eggs, while the corn topping is made from fresh or frozen corn, sugar, and milk. Baked to golden perfection, this dish is comforting, hearty, and perfect for a family lunch or dinner.

• Ingredients for the filling:
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 hard-boiled eggs, chopped
  • 1/4 cup green olives, chopped
  • 1/4 cup raisins (optional)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
• Ingredients for the corn topping:
  • 4 cups fresh or frozen corn kernels
  • 1/4 cup sugar
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
• Instructions:
  1. Prepare the filling: In a pan, sauté the onion in olive oil until softened. Add the ground beef, paprika, cumin, salt, and pepper. Cook until the meat is browned. Stir in the chopped eggs, olives, and raisins (if using). Set aside.
  2. Make the corn topping: In a blender or food processor, blend the corn with the milk, sugar, and butter until smooth. If it’s too thick, add a little more milk to reach a creamy consistency. Stir in the grated Parmesan cheese.
  3. Assemble the pastel de choclo: Preheat your oven to 375°F (190°C). In a baking dish, spread the meat mixture evenly. Then, top with the corn mixture, spreading it out with a spatula.
  4. Bake: Place the dish in the oven and bake for 25-30 minutes, or until the top is golden and bubbly.
  5. Serve: Let the pastel de choclo rest for a few minutes before serving.

Pastel de Choclo is a delightful dish that reflects the fusion of Chile’s agricultural bounty and culinary creativity. The combination of savory meat and sweet corn creates a comforting, filling meal. The dish is both a visual and culinary delight, perfect for any gathering or special occasion. Whether you’re serving it for lunch or dinner, this recipe brings a taste of Chile to your table.

Chilean Cazuela (Chilean Stew)

Cazuela is a traditional Chilean stew made with a variety of meats (usually chicken or beef), vegetables, and potatoes. The dish is a staple of Chilean home cooking and is often served during colder months for its warming, hearty qualities. It’s flavorful, nutritious, and very customizable depending on the seasonal ingredients available. This comforting dish is perfect for a filling family lunch and is easy to prepare in one pot.

• Ingredients:
  • 2 pounds chicken thighs or beef shanks
  • 2 carrots, peeled and cut into large chunks
  • 2 potatoes, peeled and halved
  • 1 onion, chopped
  • 1 leek, cleaned and sliced
  • 1/4 cup green beans, trimmed
  • 1/4 cup corn kernels (fresh or frozen)
  • 1/2 cup pumpkin or squash, diced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 6 cups chicken or beef broth
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
• Instructions:
  1. Prepare the ingredients: In a large pot, heat olive oil over medium heat. Add the onions and garlic, cooking until softened. Add the chicken or beef and brown the meat on all sides.
  2. Cook the stew: Add the carrots, potatoes, leeks, green beans, corn, and pumpkin to the pot. Pour in the broth and add oregano, salt, and pepper. Bring to a boil, then lower the heat and let simmer for 45-60 minutes, or until the vegetables are tender and the meat is cooked through.
  3. Serve: Remove the meat from the bones (if using chicken) and return it to the stew. Serve the cazuela hot, with a piece of crusty bread on the side.

Cazuela is the epitome of comfort food in Chile, perfect for those chilly days when you need something warming and filling. The variety of vegetables and the tender meat make this stew a balanced and satisfying meal. It’s easy to make, yet full of depth and flavor, making it ideal for family lunches or a cozy dinner with friends.

Chilean Completo (Chilean Hot Dog)

The Chilean Completo is a twist on the traditional hot dog, loaded with unique toppings that make it a true Chilean favorite. It typically includes avocado, mayonnaise, sauerkraut, and a tomato-based sauce, all on a soft bun. While it’s a simple fast food dish, it’s a beloved snack and lunch option across the country. Whether served at a barbecue or as a street food treat, the Completo is always a crowd-pleaser.

• Ingredients:
  • 4 hot dog buns
  • 4 beef hot dogs
  • 1 avocado, mashed
  • 1/4 cup mayonnaise
  • 1/4 cup tomato ketchup
  • 2 tablespoons mustard
  • 1/4 cup sauerkraut (optional)
  • 2 tomatoes, diced
  • Salt and pepper to taste
• Instructions:
  1. Prepare the toppings: In a bowl, mash the avocado and season it with salt and pepper. In another small bowl, combine mayonnaise, ketchup, and mustard to create the sauce. Set aside.
  2. Cook the hot dogs: Grill or boil the hot dogs until heated through.
  3. Assemble the completos: Slice the buns and place each hot dog inside. Spread a generous layer of mashed avocado on each hot dog. Top with the mayonnaise-mustard ketchup sauce, sauerkraut (if using), and diced tomatoes.
  4. Serve: Serve immediately, ideally with some crispy fries on the side.

Completo is the perfect example of Chile’s love for fun, flavorful food that’s perfect for a quick and satisfying lunch. The combination of creamy avocado, tangy sauerkraut, and the sweet sauce makes this hot dog uniquely Chilean. It’s an easy-to-make, customizable dish that’s perfect for casual gatherings or a quick meal at home. Whether you’re a fan of traditional toppings or like to get creative, the Completo will surely satisfy your hunger and your taste buds.

Note: More recipes are coming soon!