Chile, a country known for its breathtaking landscapes and rich cultural heritage, is also home to a vibrant and diverse culinary tradition. Recognizing the deep connection between travel and gastronomy, Copec has launched the first gastronomic guide, “Viajar y Comer” by Chiletur, inviting travelers to explore Chile through its food.
A Journey Through Flavor
The guide meticulously curates culinary recommendations from various regions across Chile, offering insights into local flavors, traditional ingredients, and must-try dishes. According to its introduction, the guide has personally visited each restaurant, eatery, and food stall it recommends, ensuring an authentic and enriching gastronomic experience. Divided into seven chapters, each section of the guide explores a different geographical area and its respective culinary traditions. It not only highlights exceptional establishments but also provides a selection of “must-try” menus.
Coastal Cuisines: “The Longest Kitchen in the World”
From Arica to the Los Lagos region, Chile’s extensive coastline offers a variety of seafood delicacies. The guide dubs this culinary tradition “the longest kitchen in the world,” with the sea providing an abundance of flavors. The essential ingredient featured in this section is the sea urchin, a prized delicacy in Chilean cuisine. The recommended menu includes:
- Aperitif: Pisco Sour at Tío Jacinto, Antofagasta.
- Starter: Fresh Fish Tartare at Mareal, Pichilemu.
- Main Course: Fried Fish at Tres Peces, Valparaíso.
- Dessert: Baked Cheesecake at La Calma by Fredes, Santiago.
Northern Cuisines: “Feeling the Flavor of the Desert”
The northern region of Chile, dominated by the Atacama Desert, offers unique flavors that reflect the arid landscape. The guide highlights the Azapa olive as a key ingredient, representing the region’s culinary identity. The must-try menu includes:
- Aperitif: Pisco Sour at Rayú, Arica.
- Starter: Patasca Salad at Adobe, San Pedro de Atacama.
- Main Course: Spicy Stew at Zapahuira, Putre.
- Dessert: Floating Coffee Island at Fuente Toscana, Ovalle.
Central and Countryside Cuisines: “The Heart of Chilean Cuisine”
From Aconcagua to the southern bank of the Bío Bío River, central Chile boasts a selection of classic and symbolic dishes that are essential to the national culinary identity. The guide emphasizes the importance of heirloom tomatoes in this region’s cuisine. The recommended menu consists of:
- Aperitif: Papaya Clery at El Padre Adán, Constitución.
- Starter: Pino Empanadas at Rancho Doña María, Chacabuco.
- Main Course: Corn Pie at Restaurante Algarrobo, Casablanca.
- Dessert: Roasted Milk Dessert at El Rancho Cunaquino, Cunaco.
Southern Mestizo Cuisines: “Blending Flavors”
Southern Chilean cuisine showcases a fusion of European and South American influences, reflecting the impact of immigration from the late 19th century. This cultural mix is evident in the prevalence of kuchen, strudels, kassler, and sauerkraut. The essential ingredient in this region is pork, featured prominently in the recommended menu:
- Aperitif: Osorno Sparkling Wine at Cumbres del Lago, Puerto Varas.
- Starter: Beef Tartare at Das Haus, Valdivia.
- Main Course: Kassler Pork Loin at Nueva Baviera, Retiro.
- Dessert: Cider Ice Cream at Restaurant La Escuela, Panguipulli.
Mapuche-Influenced Cuisines: “A Gift from the Land”
Mapuche cuisine focuses on utilizing natural ingredients provided by the land and sea. According to the guide, this tradition is deeply rooted in respecting and preserving nature’s bounty. Merkén, a smoked chili pepper seasoning, is the essential ingredient featured in the region’s dishes. The must-try menu includes:
- Aperitif: Muday at Anita Epuleff, Curarrehue.
- Starter: Steamed Mussels at Margarita, Puerto Saavedra.
- Main Course: Cochayuyo Charquicán at Küke Yael, Futrono.
- Dessert: Quinoa with Milk at Zuny Tradiciones, Temuco.
Chilote Cuisines: “A Unique Archipelago”
The Chiloe archipelago offers distinct flavors, deeply influenced by its geographical isolation and indigenous traditions. Potatoes are the region’s essential ingredient, as Chiloé is home to more than 200 varieties of potatoes, playing a fundamental role in its culinary identity. The guide’s recommended menu includes:
- Aperitif: Apple Chicha at Al Norte del Sur, Ancud.
- Starter: Fresh Oysters at Rucalaf, Castro.
- Main Course: Curanto at Sacho, Castro.
- Dessert: Mixed Cake at Restobar Adela, Puerto Montt.
Patagonian Cuisines: “Warmth from the South”
Patagonia’s cuisine is influenced by both indigenous traditions and European settlers who arrived in the region in the 19th century. The guide highlights king crab as the essential ingredient in this region, incorporated into the featured menu:
- Aperitif: Local Apple Juice at Basilic Bistrot, Coyhaique.
- Starter: King Crab Casserole at Ventisca, Punta Arenas.
- Main Course: Lamb Rump at Estancia Cerro Guido, Puerto Natales.
- Dessert: Apple Crumble at La Casona Belga, Chile Chico.
A Culinary Roadmap to Chile
Copec’s “Viajar y Comer” guide serves as a testament to Chile’s vast and diverse culinary landscape. By showcasing the country’s unique ingredients, traditional dishes, and regional specialties, the guide provides travelers with an unparalleled gastronomic experience. Whether exploring coastal seafood delights, tasting traditional Mapuche dishes, or savoring the flavors of Patagonia, this guide offers a delicious way to journey through Chile—one bite at a time.
