{"id":876353,"date":"2025-04-24T03:55:32","date_gmt":"2025-04-24T02:55:32","guid":{"rendered":"https:\/\/www.adventureworld.com\/blog\/?p=876353"},"modified":"2025-09-19T01:45:57","modified_gmt":"2025-09-19T00:45:57","slug":"the-ultimate-guide-to-traditional-chilean-dishes","status":"publish","type":"post","link":"https:\/\/www.adventureworld.com\/blog\/the-ultimate-guide-to-traditional-chilean-dishes\/","title":{"rendered":"The Ultimate Guide to Traditional Chilean Dishes"},"content":{"rendered":"\t\t
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From<\/span> Patagonia<\/span>\u2019<\/span>s home-style eateries<\/span> to<\/span> the<\/span> buzzing markets <\/span>of <\/span>Santiago,<\/span> Chile serves<\/span> a vibrant <\/span>spread <\/span>of flavours, textures, and fresh, local <\/span>produce<\/span>. And, whe<\/span>ther<\/span> you<\/span>\u2019<\/span>re<\/span> a tastebud-traveller on a mission to discover Latin America<\/span>\u2019<\/span>s most lauded <\/span>fare, or<\/span> refuelling as part of a<\/span> more leisurely<\/span> sightseeing <\/span>tour<\/span>, <\/span>you can taste your way around a <\/span>nationwide buffet of must-try bites. <\/span>Get your bearings with this <\/span><\/span>handy map<\/span><\/span><\/a>, then <\/span>follow our comprehensive guide below to cook up your ultimate Chilean-holiday hitlist.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What Makes Chilean Cuisine Unique?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Flanked by the Andes on one side and the Pacific on the other, <\/span>Chile<\/span><\/a> traces a long, narrow path down <\/span>South America\u2019s<\/span><\/a> western edge, sharing borders with Peru, Bolivia, and Argentina. Stretching from the <\/span>Atacama Desert<\/span><\/a> to the wilds of <\/span>Patagonia<\/span><\/a>, its territory also extends into the ocean to encompass the Juan Fern\u00e1ndez Islands and <\/span>Rapa Nui<\/span> (Easter Island).\u00a0<\/span>\u00a0<\/span><\/p>

This vast and varied geography provides a dynamic backdrop for a culinary landscape shaped as much by its diverse growing regions as by its layers of indigenous, Spanish, and immigrant influences.<\/span>\u200b<\/span> In the central region, particularly around <\/span>Santiago<\/span><\/a>, you\u2019ll find a modern dining scene where fine-dining and street eats converge, blending bold Andean traditions and international influences with contemporary flair. In the nearby coastal and wine regions of the <\/span>Maipo<\/span><\/a> and <\/span>Casablanca<\/span><\/a> valleys, bold reds and vibrant whites complement pasture-raised meats, seafood delicacies like conger eel, sea urchins, and <\/span>shellfish, and fresh garden vegetables like corn and potatoes. Heading south into the <\/span>Lakes<\/span><\/a>, <\/span>Tierra del Fuego<\/span><\/a> and Patagonia regions, traditional slow-cooked stews and lamb are local specialties, with meats often grilled over open-flame <\/span>parrillas <\/span><\/i>or cooked in traditional pits called<\/span> curantos<\/span><\/i>. Meanwhile, along the northern coast near the <\/span>Atacama Desert,<\/span> and on Rapa Nui, yellowfin tuna, trevally, sea bass, and scorpionfish are particularly prized.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chilean food spread<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Must-Try Chilean Starters & Street Foods <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Whether you\u2019re snacking on the go or stoking your appetite for the feast ahead, Chile\u2019s street-eats, light bites and share plates deliver bold flavours and regional flair.<\/span>\u00a0<\/span><\/p>

Empanadas<\/span>\u00a0<\/span><\/h3>

\u202f<\/span>These hand-sized savoury pastries can be filled with a variety of ingredients but the most famous is\u202f<\/span>pino: <\/span><\/i>a mixture of seasoned beef, saut\u00e9ed onions, hard-boiled egg, black olives, and sometimes raisins. They\u2019re baked or fried until golden and widely enjoyed across the country.<\/span>\u00a0<\/span><\/p>

Pebre<\/span>\u00a0<\/span><\/h3>

A zesty mix of tomatoes, onions, coriander and chilli, this ubiquitous salsa-style condiment adds a fresh kick to everything from empanadas to grilled meats and breads \u2013 and is a familiar fixture on restaurant tables across the nation.<\/span>\u00a0<\/span><\/p>

Sopaipillas <\/span>\u00a0<\/span><\/h3>

Deep-fried, flat, crispy scones made from pumpkin and flour, these can be drizzled with spiced syrup for a sweet treat or topped with <\/span>pebre<\/span><\/i> for a savoury snack.\u00a0<\/span>\u00a0<\/span><\/p>

Completo<\/span>\u00a0<\/span><\/h3>

Chile\u2019s take on the hot dog, the <\/span>completo,<\/span><\/i> is as much about the toppings as it is the meat \u2013 usually a standard Frankfurt-style sausage made from beef, pork, or both. Served in a long, soft bun, it\u2019s typically loaded with a towering stack of mashed avocado, chopped tomatoes, mayonnaise, and, depending on the vendor, mustard or sauerkraut.<\/span>\u00a0<\/span><\/p>

Chorrillana<\/span>\u00a0<\/span><\/h3>

This casual comfort-food dish is a pub-grub staple made for sharing, layering crispy potato fries with saut\u00e9ed beef, fried onions, and either scrambled or fried eggs. Sometimes sausages or melted cheese are added for extra indulgence.<\/span>\u00a0<\/span><\/p>

\u00a0<\/span>Explore Chile\u2019s legendary Casablanca and Maipo wine regions, Torres del Paine, the Atacama Desert, and beyond on our customisable Authentic Chile<\/a> adventure.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chorrillana<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Classic Chilean Main Dishes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Generally, Chile\u2019s traditional mains are shaped by its seasonal, regional produce, traditional slow-cooking and flame-grilling techniques, and served in generous portions.<\/span>\u00a0<\/span><\/p>

Pastel de Choclo<\/span>\u00a0<\/span><\/h3>

This sweet-meets-savoury pie layers ground beef, onions, black olives, hard-boiled eggs, and chicken, all topped with a blended corn and basil mixture. Baked until golden, it forms a crispy crust with a soft, creamy centre, and is sometimes lightly dusted with sugar before going in the oven.<\/span>\u00a0<\/span><\/p>

Cazuela<\/span>\u00a0<\/span><\/h3>

A classic, clear homestyle soup made with beef or chicken, along with chunks of potato, pumpkin, corn on the cob, carrots, green beans, and either rice or noodles, all lightly seasoned with parsley and oregano.<\/span>\u00a0<\/span><\/p>

Charquic\u00e1n<\/span>\u00a0<\/span><\/h3>

Hearty and homey, this slow-cooked stew combines beef, potatoes, carrots, green beans, pumpkin, corn, and spices, and is often topped with a fried egg. Traditionally made with dried meat (<\/span>charqui<\/span><\/i>), modern versions usually use beef mince or leftover roast.<\/span>\u00a0<\/span><\/p>

Pollo Arvejado<\/span>\u00a0<\/span><\/h3>

This comforting stew is made from simmered bone-in chicken (<\/span>pollo<\/span><\/i>), peas (<\/span>arvejas<\/span><\/i>), and slow-cooked vegetables like onions, garlic, carrots, and sometimes capsicum. Served with rice or potatoes, it\u2019s a family favourite.<\/span>\u00a0<\/span><\/p>

Chacarero<\/span>\u00a0<\/span><\/h3>

A traditional sandwich with a zingy kick, the <\/span>chacarero<\/span><\/i> layers thinly sliced grilled beef or pork with tomatoes and green beans inside a soft bread roll. Often dressed with chilli, mayonnaise or avocado, it\u2019s a popular lunch choice across the country, but especially common in Santiago.<\/span>\u00a0<\/span><\/p>

Adventure World\u2019s 10-day Insider Chile<\/a> journey is a delicious immersion in flavour, nature and culture.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Charquic\u00e1n<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Seafood Specialties of the Chilean Coast<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sourced from its offshore reaches and more than 6,400km of mainland coastline \u2013 from the southern regions of Tierra del Fuego and Patagonia to the warmer waters off remote Rapa Nui and the Atacama Desert \u2013 Chile\u2019s ocean fare is briny-fresh, succulent, and regionally nuanced.<\/span>\u00a0<\/span><\/p>

Centolla<\/span>\u00a0<\/span><\/h3>

Centolla<\/span><\/i>, or Chilean king crab, is a prized delicacy from the cold southern waters of Patagonia, particularly around <\/span>Punta Arenas<\/span><\/a> and Tierra del Fuego. Its sweet, tender meat is often presented simply \u2013 steamed or boiled, then served with lemon, butter, or mayonnaise \u2013 but it also stars in richer dishes like\u202f<\/span>chupe de centolla<\/span><\/i> (a creamy crab bake), and as an empanada filling.<\/span>\u200b<\/span>\u00a0<\/span><\/p>

Machas a la Parmesana<\/span>\u00a0<\/span><\/h3>

A favourite along Chile\u2019s central coast \u2013 particularly in seaside towns like <\/span>Vi\u00f1a del Mar<\/span><\/a> and <\/span>Valpara\u00edso<\/span><\/a> \u2013 <\/span>machas a la parmesana<\/span><\/i>\u202ftakes tender pink razor clams and bakes them on the half shell with butter, white wine, and a generous topping of Parmesan or another cheese.\u00a0<\/span>\u00a0<\/span><\/p>

Caldillo de Congrio<\/span>\u00a0<\/span><\/h3>

Especially beloved in seaside towns like Valpara\u00edso, <\/span>Coquimbo<\/span><\/a>, and <\/span>Puerto Montt<\/span><\/a>, this rich fish stew is made with conger eel, simmered in a tomato-based broth with onion, garlic, carrots, potatoes, herbs and, occasionally, a splash of white wine.<\/span>\u00a0<\/span><\/p>

Curanto<\/span>\u00a0<\/span><\/h3>

A traditional feast from <\/span>Chilo\u00e9<\/span><\/a> \u2013 an island off southern Chile \u2013 <\/span>curanto<\/span><\/i>\u202flayers shellfish, meats, potatoes, and vegetable patties over hot stones, steaming everything beneath <\/span>nalca<\/span><\/i>\u202fleaves. Smoky and filling, it\u2019s a communal dish tied to local festivals and family gatherings, with a pot-cooked version known as <\/span>curanto en olla<\/span><\/i>\u202fcommon on the mainland.<\/span>\u00a0<\/span><\/p>

Locos<\/span>\u00a0<\/span><\/h3>

These prized <\/span>Chilean-native sea snails <\/span>are especially popular in the south and in higher-end restaurants along the central shoreline. Their firm, mild-flavoured flesh is traditionally boiled until tender, then chilled, sliced, and plated up cold with mayonnaise and lemon.<\/span>\u00a0<\/span><\/p>

Easter Island is a feast for every sense \u2013 as you\u2019ll experience on our 5-day fully customisable Explora Rapa Nui<\/a> journey.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Caldillo De Congrio<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Traditional Chilean Soups & Stews <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Simmered slowly and served generously, Chile\u2019s soups and stews draw on Indigenous ingredients and are adapted to its diverse altitudes, latitudes, and cultural influences. These are home-style comfort recipes that are passed down from one generation to the next and enjoyed as both weekday staples and celebratory centrepieces.<\/span>\u00a0<\/span><\/b>\u00a0<\/span><\/p>

Ajiaco<\/span>\u00a0<\/span><\/h3>

A popular comfort food in central Chile, this rustic beef and potato soup often makes use of leftover meat, especially after a barbecue (<\/span>asado<\/span><\/i>). Onions, garlic, carrots and green beans, oregano and parsley may also be added.\u00a0<\/span>\u00a0<\/span><\/p>

Carbonada<\/span>\u00a0<\/span><\/h3>

\u200b<\/span>Common throughout Chile, with ingredients adjusted to suit the seasons, this traditional beef soup combines tender beef chunks with rice and vegetables like potatoes, butternut squash, carrots, corn, and green beans. Everything is simmered in a flavourful broth seasoned with paprika, oregano, and cumin.<\/span>\u00a0<\/span><\/p>

Porotos Granados<\/span>\u00a0<\/span><\/h3>

A homey, vegetarian stew popular in central and southern Chile, <\/span>porotos granados <\/span><\/i>combines tender Borlotti beans with corn, squash, tomatoes, onions, and seasonings like basil and paprika. It\u2019s usually served with crusty bread or a simple salad.<\/span>\u00a0<\/span><\/p>

Chupe<\/span>\u00a0<\/span><\/h3>

Seafood (usually crab or prawns), soaked bread, cream, saut\u00e9ed onions, and melted cheese come together in this rich, baked casserole, beloved all along Chile\u2019s shoreline but especially in the south.<\/span>\u00a0<\/span><\/p>

Pataska<\/span>\u00a0<\/span><\/h3>

A traditional dish from Chile\u2019s Atacama region, <\/span>pataska<\/span><\/i> is a filling hominy (dried maize) stew popular in the northern Andean villages like <\/span>Chiu-Chiu<\/span><\/a>. It combines the hominy with lamb, beef or pork, potatoes, pumpkin, and roasted yellow chilli, then simmers it all together with garlic, cumin, and fresh herbs.<\/span>\u00a0<\/span><\/p>

Fire up your tastebuds and inspiration with a 5-day stay at spectacular Nayara Alto Atamaca.<\/a><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Asado, Pataska and more are available in style at Nayara Alto Atacama Desert Lodge and Spa<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chilean Desserts & Sweet Treats <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chilean desserts are typically reserved for lunch or special occasions rather than everyday dinners, and ingredients follow the seasons and regions. In the central valleys, sweets highlight orchard-grown stone fruits, citrus, and nuts, while the southern regions favour heavier baked treats and rich fillings suited to colder temperatures. In the arid north, desserts are lighter and adapted to the high-altitude climate, often relying on dried or native fruits (like <\/span>cha\u00f1ar<\/span><\/i>) and natural sweeteners made from them.<\/span>\u00a0<\/span><\/p>

Manjar Blanco<\/span>\u00a0<\/span><\/h3>

A caramel-like spread made from slowly cooked sweetened condensed milk, this Chilean staple is often flavoured with a hint of cinnamon or vanilla, and features in all sorts of desserts and bakery morsels. If you\u2019re not keen to taste it straight from the spoon, try it on pancakes or toast, or in <\/span>alfajores<\/span><\/i>, where it\u2019s sandwiched between two soft biscuits and rolled in coconut.<\/span>\u00a0<\/span><\/p>

Pan de Pascua<\/span>\u00a0<\/span><\/h3>

Despite its name meaning \u2018Easter bread\u2019, this dense, spiced fruitcake is Chile\u2019s go-to Christmas treat. It\u2019s studded with candied fruits, raisins, walnuts and almonds, and flavoured with cinnamon, cloves, and a splash of rum or pisco.<\/span>\u00a0<\/span><\/p>

Mote con Huesillos<\/span>\u00a0<\/span><\/h3>

This traditional non-alcoholic summer drink is especially popular in central Chile, where it\u2019s sold from street carts. It combines soft-cooked wheat berries (<\/span>mote<\/span><\/i>) and rehydrated dried peaches (<\/span>huesillos<\/span><\/i>) in a spiced syrup made with cinnamon, sugar, and sometimes a touch of orange peel. Served chilled, it\u2019s a tangy, refreshing way to beat the heat.\u00a0<\/span>\u00a0<\/span><\/p>

Dine amongst the glaciers, mountains and crystal-clear lagoons of Earth\u2019s end with our 5-day Explora Torres del Paine<\/a> holiday.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Scallops at Mercado Central<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Where to Try These Dishes in Chile <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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From high-end restaurants to beloved local joints, Chile has an eatery to suit every taste and budget. Locals flock to <\/span>picadas<\/span><\/i>\u202f(informal neighbourhood spots) and <\/span>comedores<\/span><\/i> (simple, home-style diners) for comforting, authentic meals, while bustling\u202f<\/span>cociner\u00edas<\/span><\/i>\u202finside markets serve traditional stews and bean dishes. For something fast and filling, <\/span>sangucher\u00edas<\/span><\/i>\u202f(sandwich shops) and <\/span>fuentes de soda<\/span><\/i>\u202f(retro-style diners) deliver Chilean classics, and along the coast, there\u2019s a <\/span>marisquer\u00eda <\/span><\/i>(seafood restaurant) for every palate and price point. Here, a few more places where you can sink your teeth into a foodie favourite:<\/span>\u00a0<\/span><\/p>

Local Markets<\/span><\/b>\u00a0<\/span><\/h3>

In Santiago, <\/span>La Vega Central <\/span><\/a>is the city\u2019s primary produce market, home to more than 500 stalls brimming with fresh fruits, vegetables, meats, and dairy, plus a host of eateries serving authentic Chilean meals at bustling counters or to go. Nearby, <\/span>Mercado Central <\/span><\/a>is renowned for its seafood, striking ironwork architecture and buzzing atmosphere. Further south, <\/span>Puerto Montt\u2019s<\/span><\/a> Angelm\u00f3 fish market\u202fand <\/span>Mercado Presidente Ib\u00e1\u00f1ez <\/span>both offer a glimpse of the region\u2019s seafood and farm-fresh fare.<\/span>\u00a0<\/span><\/p>

Iconic restaurants <\/span><\/b>\u00a0<\/span><\/h3>

While there\u2019s no shortage of eateries to choose from, here\u2019s a few for your to-do list… In Santiago, <\/span>Borag\u00f3<\/span><\/a> highlights native ingredients and consistently ranks in the world\u2019s top restaurants, while <\/span>Ambrosia<\/span><\/a> offers a contemporary twist on the Chilean classics to emphasise seasonal produce. Within two hours\u2019 drive of the city, the <\/span>Casas del Bosque<\/span><\/a> winery\u2019s restaurant, <\/span>Tanino<\/span>, pairs modern local dishes with their own Casablanca Valley vintages, while on the coast, local seafood sings on the menus of <\/span>Restaurant La Concepci\u00f3n<\/span><\/a> and in World Heritage-listed Valpara\u00edso. Further afield, <\/span>Estancia Cerro Guido\u2019s<\/span><\/a> restaurant in Torres del Paine serves simple-but-elegant meals with ingredients hand-picked from their greenhouse and orchard, while in <\/span>San Pedro de Atacama,<\/span> Baltinache<\/span><\/a> elevates local flavours and regional ingredients in the heart of the desert.<\/span>\u00a0<\/span><\/p>

Authentic foodie experiences<\/span><\/b>\u00a0<\/span><\/h3>

Across Chile, unique culinary activities level up your adventure. While staying at <\/span>Hotel Las Patagonia<\/span><\/a>, you can explore the Las Torres Reserve Regenerative Kitchen Garden, where expert gardeners share their ages-old techniques rooted in sustainability and bio-intensive practices. As one of the world\u2019s southernmost regenerative gardens, it yields seasonal fruits and veg that star in the authentic Patagonian, farm-to-table menu of its on-site Coir\u00f3n Restaurant. And in the heart of the Maipo Valley wine country, you can <\/span>Make Travel Matter<\/span><\/a> with a visit to <\/span>Fundaci\u00f3n Origen<\/span><\/a>. This extraordinary non-profit organisation is committed to community development, with its own school to educate youngsters about sustainable farming and environmental health.\u00a0<\/span>\u00a0<\/span><\/p>

Regional Food Festivals<\/span><\/b>\u00a0<\/span><\/h3>

For a deeper dive into Chile\u2019s customs and flavours, time your holiday to coincide with special events when the locals are celebrating their cultural and culinary heritage. Visit <\/span>Arica<\/span><\/a> in February for Latin America\u2019s third-largest carnival, showcasing Andean culture with traditional food, music, dance, and vibrant parades. From February to May, the wine regions come alive with <\/span>vendimias<\/span><\/i><\/a>, or grape harvest festivals, with a host of activities like grape-stomping, gastronomic fairs, artisan markets, live music, and wine tastings, especially in the Casablanca and Maipo valleys. Still thirsty? Clink glasses at <\/span>Bierfest Kunstmann<\/span><\/a>, <\/span>Valdivia<\/span><\/a>\u2019s four-day beer festival. And, for round-the-clock celebrations, visit in September when the whole country celebrates its independence with its <\/span>Fiestas Patrias<\/span><\/a> festival.<\/span>\u00a0<\/span><\/p>

Savour the gastronomical traditions and natural playgrounds of Torres del Paine with a 5-day immersion at Hotel Las Torres.<\/a><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Part of Hotel Las Torres' Biointensive Garden<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Final Tips for Enjoying Chilean Cuisine Like a Local <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Here, 6 simple ways to enhance your dining experiences\u2026<\/span>\u00a0<\/span><\/p>