Chile

Empanada de pino

Baked pastry of minced beef, onion, olive, raisin and half a hard egg.

Pastel de choclo

Sweet corn purée baked over beef, chicken and olives in an earthenware dish.

Cazuela

Clear broth with a piece of meat, a potato, a corn cob and a pumpkin wedge.

Curanto

Shellfish, meat and potato cooked over hot stones in a pit on Chiloé.

Caldillo de congrio

Conger eel soup with potato and tomato, the subject of a Neruda ode.

Charquicán

Pumpkin, potato and dried beef mashed together into a thick indigenous stew.

Porotos granados

Fresh cranberry beans with squash and corn, eaten through the summer harvest.

Humitas

Ground fresh corn with basil, tied in husks and boiled, salted or sugared.

Machas a la parmesana

Razor clams baked in their shells under white wine, butter and cheese.

Chorrillana

A platter of chips under beef, onion and fried eggs, shared with beer in Valparaíso.

Completo

A hot dog buried in mashed avocado, chopped tomato and a great deal of mayonnaise.

Chacarero

Thin steak in a bun with green beans, tomato and chilli, an odd combination that works.

Sopaipillas

Pumpkin dough discs fried and eaten with pebre or drowned in spiced syrup.

Merkén

Smoked and ground Mapuche chilli with coriander seed, used at every table.

Mote con huesillo

Dried peaches and husked wheat in sweet syrup, drunk cold from a tall glass.

Manjar

Milk caramel spread on bread, filling alfajores and layering every cake.

Pisco sour

Grape brandy shaken with lemon and sugar, made here without egg white.

Terremoto

Sweet white wine with pineapple ice cream and grenadine, named for what it does.

Carmenère

A Bordeaux grape thought extinct, found alive in Chilean vineyards in 1994.

Ceviche chileno

Reineta or salmon cured in lemon with coriander and a gentler hand than Peru's.