In Chile it is usual to have three or
four meals a day, with lunch being the main one, normally taken between
1 - 2.30.
Typical Chilean food is pretty simple
and simply seasoned. Some of our important dishes are empanadas, corn
pies, corn cakes, beans, and curanto, but perhaps our most delicious
is our seafood. Abalones, razor clams, mussels, spider crabs, oysters,
conger eels, salmon, corbinas and sole are among the wealth of fresh
seafood captured along the 4,000km length of our shoreline.
Chile’s wines and fruit have also developed
an international reputation, and are produced mainly in the country's
highly fertile central zone. Our vineyards are now challenging the more
established players in the wine industry, providing fresh and modern
flavors for the rest of the world. Aside from wine, our traditional
spirit is 'pisco', mixed with egg white, lemon juice and sugar to form
the ubiquitous 'pisco sour.'
In Santiago there are a huge variety of
interesting restaurants at a range of prices; from Mexican and Peruvian
to sushi and Middle Eastern and, of course, fast food. In other regions,
however, there is not such a variety: here, Chilean, Chinese and Italian
food are the most common.
The leader of the
new Chilean gastronomy aims to bring together the diverse natural
wealth of Chile, creating dishes from an exquisite mix of subtle
and surprising flavors.