Chilean CuisineBy: Howard Kim, Nelson Co, Elliot Ramirez

Where is Chile?

Chile is located in the southwestern region of South America. It is bordered by the South Pacific Ocean, and is next to Argentina and Bolivia 

Influence on the Cuisine of Chile

• Mix of traditional Chilean and Spanish Food  

• Contemporary consists of European influence

• Germany, Italy, Croatia, France, and the Middle East

Traditional Chilean CuisineTraditional Cuisine

• Spanish culture has the biggest influence

• Seafood is the main type of food in Chilean cuisine

• Not fond of using spices like the rest of the Hispanic world

    

Cooking Vessels

• Crock pots mainly used for rice•  Clay materials are very popular in Chile and are used to

maintain heat.

Herbs and Spices of Chile

Spices:• Criollo• Pebre• Tropero • Adiaulo

Grains Used

• Fresno chili pepper seeds•  Barley•  Pilsen malt•  Kernals

  

Fats Used

Chile uses a variety of fats, such as  Lard (For Empanadas) and Olive Oil (For Pebre)

Proteins UsedSeafood - Grilled/Fried, as in      Chicken - Fried/Grilled, as in Pollo arvejado Lamb - Fried/Broiled, as in Cordero al horno 

Vegetables Used

Lúcuma - Subtropical fruit, essential for gelatin desserts, like Ice Cream

Ugni Molinae - Shrub found in Chile, used to make Murtado Liqueur

Cooking techniques and special equipment

people from chile often use hard clay pots to maintain heatand tend to use lots of thick creamysauces

Typical Breakfast, lunch, dinner, snack

Biggest meal of the day? Breakfast - Bread and Jam/Cheese

Lunch (Biggest meal of the day) - Stew or Shepard Pie

Dinner - Small meal (Sandwich)

Snack - Empanada or Salad

Regional food etiquette

hands must be visible at all times wait for the toast at every meal before you take your first sip avoid speaking with utensils in your hand pour wine with your right hand only women sit before men its considered polite to finish everything on your plate