We love good food, so part of our explorations include finding the best examples of local cuisine.
The cuisine of northern Chile is a flavorful reflection of its geography and history, blending local traditions with influences from neighboring Peru and Bolivia. At its heart are bold, earthy spices — particularly cumin, which is used generously to season meats, stews, and empanadas, giving these dishes their distinctive warm and aromatic character. Corn, potatoes, quinoa, and ají peppers also feature prominently, staples inherited from pre-Columbian cultures that continue to define the region’s palate.
Borders with Peru and Bolivia make their mark on, introducing vibrant flavors and techniques. You’ll find salteñas (juicy baked empanadas), hearty stews like calapurca and ají de gallina, as well as ceviche, showcasing the rich bounty of the Pacific coast.
One of the most cherished aspects of daily life in Chile is bread. Bakeries churn out an endless variety shapes, sizes and textures - all delicious. It is customary to eat bread with every meal, often accompanied by pebre — a fresh, spicy condiment of tomatoes, onions, cilantro, and ají. Bread is more than just sustenance; it is a symbol of community and family, always present at the table and part of every gathering.
The proximity to the Pacific means that seafood plays a starring role in the regional cuisine. Fish, clams, mussels, and the prized locos (Chilean abalone) are staples at coastal markets, prepared simply as grilled fillets, in soups like paila marina, or marinated in citrus for ceviche. Chile's farms yield wonderful fresh produce — avocados, grapes, citrus, and olives, to begin a long list.
Chile is well known for its wine production. The sunny valleys of regions like Elqui and Limarí also produce excellent grapes for pisco, the clear grape brandy that is a point of pride for Chileans, and can be enjoyed in a pisco sour, or piscola (moderation is advised, as Chilean bartenders pour a generous drink).