Chile Food and Drink

From Chile Wiki
Jump to: navigation, search

Chilean drinks[edit]

Beer
Chile has a couple fairly decent homegrown beer thanks to its German immigrants, such as Austral and Kunstmann. Those who prefer Bud-like tasteless liquids should try Cristal. Ratebeer lists many more Chilean breweries. Also see Beer Me.
Draft beer is called 'chop', 'chopp', 'choop' or 'schop'. In Argentina, they call it 'cerveza tirada'.
A 'chopería' or 'schopería' is a bar or similar where draft beer is sold and spilt.
Chicha
A Spanish word for any variety of fermented beverage. It can be made of maize, manioc root (also called yuca or cassava), or fruits, and other things. In Chile, chicha is commonly made from grapes or apples and drunk during the 18th of September celebrations (Independence Day). While Chicha is distinctly South American, different areas use different methods and recipes to make chicha.
Mote con huesillo
Literally means "husked wheat with peaches". It is a traditional, non-alcoholic Chilean summer-time drink. It consists of a sweet clear nectar (such as liquid made with dried peaches (huesillo) cooked in sugar), water and cinnamon. Once cooled, it is mixed with fresh cooked husked wheat (mote). Wikipedia article. Sidebars:
  • A peach which is not dried is a "duranzo".
  • Etymologically, "huesillo" is a "little bone" and the seed inside fruits is typically referred to here as a "bone" or "hueso." I mean, fruits gots skeletons, no? Thus a fruit such as an olive that would be de-pitted would be "deshuesado" == as in aceitunas deshuesadas.
Pisco Sour
A popular cocktail from Chile and Peru, which contains Pisco (a regional brandy made of Quebranta or Muscat grapes), lemon juice, egg whites, simple syrup, and bitters.
Wine
http://www.winesofchile.org/

Chilean food[edit]

Ceviche (Peruvian, but widely available in chile)
Raw fish marianted in citrus juices.
Sopaipilla
Sopaipilla is a flat pastry, usually approximately 10cm in diameter, which is often made with pumpkin. They can come in other shapes, such as shaped like an empanada. Some are prepared with orange rind and served in a syrup.
In some parts of Chile, sopaipillas are "seasonal", usually eaten during cold weather or winter. In some places, instead of bread being placed on the table, it will be sopaipillas. Excellent for achieving excessive weight gain in winter.

Fast foods[edit]

Chilean sandwiches
Somewhere along the way, in adopting the idea of "sandwiches", Chileans missed the part about "pick it up and eat it". Most Chilean hamburgers and other sandwiches, though served between pieces of bread, are architecturally not suited to being picked up. Therefore you have to eat most Chilean sandwiches with knife and fork.
Barros Jarpa
A political-namesake sandwich named after an obscure attorney, traditionally made with a nearly tasteless hand-kneaded bread called "pan amasado". If no pan amasado is avaiable, any old bread will do, and often does. It is a hot ham and cheese sandwich, with the cheese often served hot enough to burn your lips and tongue. It usually takes a lot of salsa de ají to make this sandwich interesting. The melted cheese serves as a sort of Loctite Number 4 that binds the components together and allows the passenger, or diner, to pick it up in fingers, though most Chileans seem to prefer the knife and fork approach.
Barros Luco
A hot meat sandwich, usually beef, with melted cheese. It got its name from a former Chilean president Ramón Barros Luco, in office 1910 to 1915, who reportedly ate a lot of them.
Chacarero
Another "sandwich" you have to eat with knife and fork. Beef slices, green string beans, tomato pieces, and usually the chile sauce called "ají". Chileans, often delusional when it comes to food, like to think of it as their greatest contribution to international sandwich cuisine. There are probably not more than three places in the US (outside of Chile's XVIII Region, Miami) that serve chacareros.
Completo
The main Chilean fast-food staple. It is basically an American hot-dog (weiner) and bun, with several toppings. Common toppings include sauerkraut, chopped tomato, ketchup and lots of mayonnaise. There are variants such as the "Italiana", which have avocado paste. Just as there are hot-dog eating contests in the US, there are completo-eating contests in Chile.
Lomito
A lomito is a large hot pork sandwich. The pork usually is in strips on a large hamburger-type bun. The usual additions are mashed (or pieces of) avocado, slices of tomato, and mayonnaise. Eat it with knife and fork.
Pollo Asado
Barbequed chicken, is sold on street corners. It is cheap and quick, and widely available.

Recipies[edit]

These articles sometimes include information about a dish in addition to its recipe.

Eating out[edit]

Due to immigration to Chile from many parts of the world, many cuisines are available in Chilean restaurants.

To find a restaurant in a specific location, look at the wiki article for that location. The articles can be found at Regions, Cities, and Towns in Chile or Category:Locations.

A few restaurant search pages are

Home Delivery[edit]

Food-related glossaries[edit]

Food shopping[edit]

Some food products can not be found at a local mercado (market) but are available at Lider and Jumbo. Jumbo offers more imported food and offers a higher-end product mix, which makes it more expensive. Lider has an agreement with Safeway, so many Safeway brands can be found at Lider. Lider usually is less expensive than Jumbo, but expect to pay a premium for imported products not commonly used by Chileans.

  • Dijon Moutarde Maille mustard is available at Jumbo.
  • Peanut butter is available at Lider and Jumbo, and sometimes Unimarc. See the Vegetables glossary for various names used for 'peanut' and 'peanut butter'.
  • Cranberry sauce is difficult to find, but is available at Jumbo.
  • Wax paper is avaiable at Lider under the Safeway brand.

Meat cuts[edit]

  • Filete: Tenderloin. Filet Mignon.
  • Lomo vetado: Ribeye.
  • Lomo liso: Top loin, KC Strip, NY Strip.
  • Entrana: Skirt steak.
  • Huachalomo: Chuck.
  • Abastero: ...not sure...it comes from the leg...used for ground beef in the states.
  • Posta rosada: sirloin. think stir fry or "roast beef".
  • Punta paleta: Shoulder maybe? Top sirloin? It tastes pretty good,
  • Choclillo: Mock tender chuck. Another middle of the road budget steak.
  • Asiento: Rump roast. This is strictly a roast. It's great for swiss steak.
  • Punta picana: Another piece of the rump roast.
  • Posta negra: Topround.
  • Pollo ganso: Eye of round. Maybe it's good for soup.
  • Tapabarriga/tapapecho/palanca/malaya: Variation of brisket or flank steak good for barbecue/smoker, not for a standard grill.
  • Carne molida: Ground beef. Hamburger.

Fruits and vegetables[edit]

Chile's climate facilitates fruit and vegetable growing all year round. Chile imports an enormous of fruit and fruit products from other countries, including Peru, Ecuador, Mexico, and the US, to name a few. Almost all the "tropical" fruit in Chile (e.g., bananas) is imported.

You can reduce the likelihood of pesticides on fruit and vegetables you buy by buying from smaller farmers or at feria (informal or street makets). Be aware that when no pesticides are used it is more likely you will find some insects and worms in what you purchase, so you should wash them thoroughly.

External links[edit]