Chile Food and Drink

Empanada: A pasty stuffed with a combination of meat, chicken or fish, with vegetables, eggs, raisins or cheese.
Seafood: Including clams, sole, sea bass and oysters.
Curanto: A seafood stew from the island of Chiloe, where heated rocks line the bottom of a large hole, and the food, wrapped in large leaves, is buried to slow-cook.
Cazuela de ave: Soup with rice, vegetables, chicken and herbs.
Bifea lopobre: Steak with fries, onions and eggs.
Parrillada: A selection of meat cuts grilled over hot coals, often including delicacies such as intestines, udders and black pudding.
Pastel de choclo: A typical, hearty Chilean casserole dish made of ground corn, usually with chicken and basil.
Pebre: A simple salsa often served with bread as a starter.
Wine: Chilean wine is very good, especially the Carmenère, Syrah, Cabernet Sauvignon and Malbec varieties, with the Central and Colchagua valleys being the best wine-growing areas.
Pisco: A powerful brandy distilled from grapes after wine pressing and used to make pisco sours – a potent lemon-based cocktail that Peru also claims as its own.
Chicha: A traditional maize beer, which can also be made from grapes, apples or other fruits.
Beer: Local brews include Cristal, Kross, Kunstmann, and Escudo.
Cola de mono: Meaning 'monkey's tail' this is a coffee and chocolate-based liqueur, similar to eggnog, that's very popular at Christmas.