Traditional Chilean Cuisine

A traditional culinary experience from southern Chile - the Patagonian lamb roast is slow-cooked over an open fire on a vertical spit. This method, known as asado al palo, allows the lamb to cook evenly, absorbing the smoky flavors of native wood.

Empanadas are a staple of Chilean cuisine - golden pastries filled with delicious ingredients and baked or fried to perfection. The most iconic is the empanada de pino, stuffed with a flavorful mix of seasoned ground beef, onions, olives, hard-boiled egg, and sometimes sultanas.

Curanto is one of Chile’s most iconic traditional dishes - originating from the island of Chiloé. This hearty meal is prepared in a pit dug into the earth, where layers of shellfish, meats, potatoes, chapaleles, and milcaos are steamed over hot stones and covered with leaves. 

Pronounced (Mohteh-cohn-wesijoh) 

Mote con huesillo is a beloved Chilean drink - especially popular during the summer. It consists of mote (cooked wheat) soaked in a sweet, refreshing peach syrup, served with (con) dried peaches (huesillos). This unique, sweet beverage is a perfect blend of texture and flavor. Served hot or cold! 

Pisco is Chile’s signature distilled spirit, made from fermented grapes and carefully crafted in the country's vineyards. It’s the base for the famous pisco sour, a tangy and refreshing cocktail - or it can also be enjoyed neat. 

The terremoto (earthquake) is a fun and distinctive Chilean cocktail, famous for its powerful kick. Made with pipeño (a sweet fermented wine), pineapple ice cream, and a splash of grenadine, it’s a drink that packs both flavor and excitement.