Chilean cuisineGastronomy, Chile’s top traditional foods: a visitor’s guide 29 July 2009 retrieved 6 August 2013 stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add a notable array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Chilean cuisine shares some similarities with Mediterranean cuisine, as the Matorral region, stretching from 32° to 37° south, is one of the world's five Mediterranean climate zones.
History
With the arrival of the Spanish conquerors led by Pedro de Valdivia in 1540 came some of the products that would become staples of Chilean cuisine—wheat, pigs, sheep, cattle, chickens and wine—while the native peoples contributed potatoes, maize, beans, and seafood. Various combinations of these basic ingredients form the basis of most characteristic Chilean dishes. After the establishment of the colony, products and dishes like chuchoca (coarsely ground dry corn), humitas, locro, and seaweeds like cochayuyo and luche served with boiled eggs became popular. Meals in colonial times tended to be heavy and rich. Lunch was always bigger than dinner, starting with a dish called de residencia of fish, meat, or poultry, followed by a guiso stew with choclo (fresh sweet corn) and potatoes. There were three kinds of bread accompanying the meals: tortilla de rescoldo, Spanish bread (made of fatty dough), and Chilean bread (flat and crunchy). Lunch and dinner ended with herbal infusions, generally paico to help digestion, and finally fruit for dessert, mainly strawberries and lucumas.
In the seventeenth century, pastry was popularized by the nuns who baked it in convents. A popular Chilean saying, “tiene mano de monja” (“s/he has the hands of a nun”), comes from this period and refers to someone who is skilled at baking or cooking in general. The nuns’ pastry recipes quickly become popular among the rest of the Chilean population. During the same period, geese and turkeys arrived in Chile from Mexico and melons and watermelons came from Jamaica. During the eighteenth century, Chilean cuisine started to become more sophisticated, particularly among the aristocracy. Tea and coffee began to replace mate, Chilean wine became popular and people started to drink chicha, a sweet, undistilled wine made from fermented grapes or apples.
During the early years of Chilean independence, the so-called Patria Vieja, Chileans celebrated with empanadas, chicha and red wine, which is still traditional today at the annual celebrations of independence.
Immigration to Chile
During the nineteenth century, Chile began to form its own identity and food became a part of this. Immigration, which had been limited and incidental at the beginning of the young republic, was now actively encouraged by the Chilean government between late nineteenth century and early 20th century. The variety of produce increased with the arrival of German immigrants in the south of the country, who had a strong influence on Chilean cuisine, even until today. They brought with them pork dishes, sausages and pastries. Today, Berliners, strudels, and kuchens are common in bakeries throughout Chile. Italian immigrants contributed pasta and meat products, and in towns like Capitán Pastene in the south of Chile, they still prepare prosciutto in the same way as the first Italian immigrants.El prosciutto de Capitan Pastene (Spanish) www.atlasvivodechile.com 11 June 2012
In the twentieth century, French culture had a strong influence on Chile, including its cuisine. French gastronomy and techniques influenced the preparation of the food, and even replaced some dishes, for example the Spanish tortilla, which was replaced by the omelette. Along with the Italians, Germans, and French came Croatians, Greeks, Palestinians, Belgians and Basques. In the 21st century, Chile is a modern and prosperous country with strong economic growth bringing greater disposable income and the consequent development of a rich gastronomic industry.
To some extent, food consumption is related to blanqueamiento or whitening. For example, in Osorno, a Chilean city with a strong German heritage, consumption of desserts, marmalades and kuchens whitens the inhabitants of the city. While indigenous and raw dishes such a ñachi are associated with masculinity, European cuisine and specially desserts are considered feminine.
Major crops and products
Agriculture in Chile encompasses a wide range of different activities and products, due to the unique geography, climate and geology. Historically, agriculture was one of the bases of Chile's economy; now, however, agriculture and related sectors like forestry, logging and fishing accounts for only about 4.9% of the GDP. Major agricultural products of Chile include grapes, apples, pears, onions, wheat, maize, oats, peaches, garlic, asparagus, beans, beef, poultry, wool, fish and timber.The World Factbook -CIA, 27 February 2008
American crops Cherimoya or chirimoya: this fruit native to the subtropical regions of the Peruvian Andes Mountains is widely consumed and produced. Maize: Known in Chile and Peru as choclo, and in some English-speaking countries as corn, maize was the staple diet that prospered in the empires of the Maya, Aztecs, and Incas. It was also cultivated using varying techniques by the Atacameño people of northern Chile. Through trade and travel, maize was brought to and eventually embraced by the Mapuche, who began using it in their own preparations. Chilean choclo is a different variety of maize than that known elsewhere. It originated in Peru and is distinguishable by its very large kernels, which are tougher than North American corn, and its savoury, somewhat nutty flavour. Lúcuma: A subtropical fruit of Peruvian Andes origin, native to Peru, lúcuma is grown in southern Ecuador and the northern coast of Chile. The fruit is very nutritious, having high levels of carotene and vitamin B3. Lúcuma is exported all over the world and is a popular flavour for desserts and ice cream. Murta or murtilla: an endemic shrub native to southern Chile. The Mapuche name is uñi, and Spanish names include murta and murtilla (“little myrtle”); it is also sometimes known as “Chilean guava”. It was used by the Mapuche before the arrival of the Spaniards. It is used in the preparation of jams and liquor. Potato: Featured heavily in dishes such as cazuela, the potato has two centres of origin, namely the South of Peruvian Andes (Solanum indigenous) and the Chiloé Archipelago (Solanum tuberosum).Nikolai Ivanovich Vavilov ForMemRS was a prominent Russian and Soviet botanist and geneticist best known for having identified the centres of origin of cultivated plants It is a fundamental ingredient in a wide array of dishes. Quinoa: grown as a crop primarily for its edible seeds, quinoa originated in the Peruvian Andean region of South America, where it has been an important food for 6,000 years. Varieties of quinoa are grown in Concepción and Temuco. Nalca or pangue: The Chilean rhubarb is a plant species native to southern Chile. Its leaves are used in the preparation of curanto and the stems in salad, as fruit or in preserves. Avocado: Palta, as it is called in Chile, has been consumed since pre-Hispanic times. Avocado originated in Mexico and Peru. The Chilean variety is called Negra de la Cruz (“La Cruz Black”) after the town of La Cruz in the Valparaíso Region, the main producer; it is also called Prada or Vicencio. Aji verde (green chili): One of the most common varieties in Chile; called green chile because it is consumed before its maturation.
Old-world crops Artichoke Garlic Lemon Lettuce Olives: Although originating in Europe, olives from Azapa in Arica are considered a variety of their own, typical of the dry northern region, and are widely recognized in Chile. Onion Quince Wheat
Fish and seafood A characteristic of Chilean cuisine is the variety and quality of fish and seafood, due to the geographic location and extensive coastline. The Humboldt current brings a supply of seafood that gathers along the Pacific coast perpendicular to Chilean waters. These include:
Fish
Seafood
Cuisine of the north Northern cuisine is strongly influenced by the Andean Aymara, Diaguita and Atacameño cultures, and also by the coastal Chango people. The northern diet is traditionally high in protein. The use of tubers like the apilla or oca and the ulluco is common, though these are practically unknown in central and southern Chilean cuisine. Traditional northern Chilean cuisine also includes the use of camelid meats like llama and alpaca. The herb rica-rica, which is endemic to the region, is used as a seasoning. Dishes like chairo have been prepared for centuries by the Andean cultures, although they are not as common nowadays among the northern Chilean population and are almost unknown in the rest of Chile.
Recipes from the northern regions of Chile
Asado: Meat roasted on the barbecue. In the north it is possible to find asados prepared with alpaca meat. Chicharrón de papa: Pieces of meat and fat from llama and lamb, boiled and then fried. It may be served with potatoes or salad, or consumed as a snack by farmers and peasants. Guatitas: A stew of cow stomach (guatita means “tummy”). Chairo: An altiplanic llama stew, one of the least known in the rest of Chile. Charqui: Dried and salted meat, originally llama. Carapulcra: Spicy soup, with potatoes, corn and different kinds of meat. Tortilla de mariscos: A kind of omelette of beaten eggs fried with seafood and chorizo, similar to prawn tortilla from Spain. Machas a la parmesana: A type of shellfish similar to the razor clam that is cooked in the oven with bits of Parmesan cheese and other condiments. It is often eaten as an appetizer. Conchas de camarones: Prawns, leeks, and cheese, milk and other ingredients form a mix that is served in oyster shells. Erizos con salsa verde: Sea urchin is very abundant in the Chilean seas, but its extraction is limited by the government to only certain times of the year. It is often eaten raw as an appetizer with a little lemon, coriander or parsley, and onion. Caldillo de congrio: A fish stew with conger eel and vegetables, commonly found throughout the country. Picante de conejo, cow stomach or chicken: Spicy dish of vegetables fried and stewed with meat of rabbit, chicken, or cow stomach. Hand crushed potatoes are added at the end. Plateada con quinoa: Literally “silver-plated”. A cut of beef known in English as “rib cap” is cooked with quinoa, onions, garlic and white wine. Cazuela marina: A stew of different types of seafood, such as razor clams, oysters and shrimp, similar to paila marina but with more vegetables. Estofado de cordero: Lamb stew. Ensalada chilena nortina: Onions and tomatoes prepared a la julienne. It is similar to the basic ensalada chilena with the addition of goat cheese and olives. Ensalada de quinoa: Quinoa salad comprising quinoa and other vegetables. Timbal de quinoa: A mix of quinoa, avocado and other ingredients; served shaped like a timbal drum. Risotto de quinoa y pimientos amarillos: Quinoa risotto with yellow peppers.