Chilean Food History

Chile's rich culture contributes to its different styles of food.

Chile has a rich food history influenced by its interactions with many different European and Asian cultures. Geographically, Chile is a thin country, with limited agricultural space between the mountain ranges which surround it, so the country must import much of its food.

Influences

Chile was settled by the Spanish in 1541, and many Chilean foods are influenced by Spanish culture, as well as the native Indian, Italian, Arab and British cultures. When the Spanish arrived, they introduced many spices and proteins still used in Chilean cooking, like onions, garlic, rice, chicken, beef and pork.

Traditional Foods

Immigrants not only carried their food traditions to Chile, but also created new traditions by revamping native recipes. German settlers kept making their Christmas stollen--also known as fruitcake--but in Chile it is called pan de pascua. The Chilean national dish, porotos granados, combines native Indian ingredients with Spanish influences.

Daily Life

Chileans eat four meals every day. Breakfast is light, while lunch is the largest meal, a two-course affair comprised of a salad and a beef or chicken course. The next meal is a Chilean tradition called "once," a late afternoon tea break modeled after the British tradition. Finally, Chileans eat a one-course dinner at around 9 p.m.

References

• Food in Every Country: Chile
• Countries and Their Cultures: Chile