Author name: Isidora Díaz

These big baked empanadas filled with a spiced beef and onion stew called pino are popular throughout Chile.

The layers of pastel de choclo, Chile’s beloved summer corn casserole, always remain the same: a base of a savory beef and onion stew, a scattering of poached chicken pieces, slices of hard-boiled eggs, raisins, and a few black olives all topped with a thick layer of a basil-kissed corn puree.

One of Chile’s most popular street foods, Completos feature hot dogs tucked into a fresh, sturdy bun then generously topped with sauerkraut, diced tomatoes, mashed avocado, mayonnaise, and more.

This comforting cinnamon and orange-scented Chilean semolina pudding is traditionally served cold and drizzled with a sweet and thick red wine syrup.

A fragrant onion-based sofrito brings this timeless vegetable- and beef-laden Chilean stew to life.

Spicy, garlicky Chilean pork ribs get a kick from vinegar, hot sauce, and dried spices.

Pantrucas (Chilean Noodle Soup) is a comforting soup served piping hot and consisting of beef broth, fresh eggless noodles, and a balanced medley of spices and vegetables.

Sopaipillas (Chilean Fried Pastries) be served two ways: soaked in a spiced syrup for a comforting sweet treat, or served freshly fried and crispy with salsa.

These Chilean onion empanadas have a savory onion filling wrapped in a flaky empanada crust