Chilean cuisine
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Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particula
Dulce de leche, known in Chile as manjar
Mote con huesillo
Asado Chileno
Paila marina, a shellfish soup containing different kinds of cooked fish and seasoned with herbs.
Cazuela
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Cazuela is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela —traditionally, an often shallow pot made of unglazed earthenware used for
Chilean cuisine
…used by the Mapuche before the arrival of the Spaniards. It is used in the preparation of jams and liquor. Potato: Featured heavily in dishes such as cazuela, the potato has two centres of origin, namely the South of Peruvian Andes (Solanum indigenous) and the Chiloé Archipelago (Solanum tuberosum). It is a…
An Ecuadorian cazuela
A Chilean cazuela