How is the food in Chile?
Chile’s cuisine reflects the country’s topographical variety. In Chile it is usual to have three or four meals a day, with lunch being the main one, normally taken around noon. Typical Chilean food is pretty simple and simply seasoned. Some of our important dishes are lomo a lo pobre – a giant slab of beef topped with two fried eggs and buried in chips, empanadas, corn pies, corn cakes, beans, and Curanto, one of the nation’s finest dishes, hearty stew of fish, shellfish, chicken, pork, lamb, beef and potato. But perhaps our most delicious is our seafood. Abalones, razor clams, mussels, spider crabs, oysters, conger eels, salmon, corvinas and sole are among the wealth of fresh seafood captured along the 4,000 km 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 moder
