National Classics

• Ceviche: Seafood marinated in lime juice, with regional variations along Chile’s coast, is a classic starter.
• Caldillo de congrio: A fish soup immortalized in poetry by Pablo Neruda, representing coastal cuisine.
• Paila marina: A hearty and flavorful hot soup made with shellfish, fish, and vegetables.
• Pastel de choclo: A baked dish with a cornmeal crust covering seasoned meat filling, popular in autumn.
• Chilean asado: Slow-grilled beef and sausages served with pebre hot sauce, a staple at gatherings.

Regional Specialties

• Santiago: The Mercado Central is a hub for seafood and fish dishes, ideal for lunch.
• Valparaíso: This port city offers affordable seafood stews and street food.
• Easter Island: Known for its fish dishes and umu (earth oven) cooking, with Polynesian influences.
• Central Valley: Meals at wineries paired with Cabernet Sauvignon and Carmenere are highlights of wine region visits.

Practical Tips

• Mealtimes in Chile are generally late—lunch around 13:00–14:00, and dinner often starts after 20:00.
• Restaurant bills often include a 10% service charge, so check before deciding whether to leave an additional tip.
• Pisco Sour is the national drink, with distinct versions in Chile and Peru.
• Buy fresh seafood from markets for same-day consumption and be cautious with raw items.

Drinks and Desserts

• Pisco Sour: The national cocktail made with pisco, lemon juice, and egg white, commonly served as an aperitif.
• Chilean wine: Central Valley offerings like Cabernet Sauvignon, Carmenere, and Sauvignon Blanc offer good value, especially when paired with meals at wineries.
• Desserts and ice cream: Fresh fruit ice creams and sweet pastries with creamy sauces in coastal cities are worth trying.