These deep-fried discs of dough, made with pumpkin, are everywhere ,  and for good reason. Crispy on the outside and soft inside, sopaipillas are comforting and super affordable. On chilly days, they’re often sold with pebre (a spicy salsa) or drenched in sweet chancaca syrup.

Where to try: Look for vendors in Santiago’s Plaza de Armas or near markets like La Vega Central.

A street food classic! The completo is no ordinary hot dog, it’s piled high with avocado, tomato, mayonnaise, and sauerkraut. You’ll also find variations like the italiano (with green, white, and red toppings ,  just like the Italian flag).

Where to try: Almost anywhere, but Fuente Alemana in Santiago is famous for its massive, juicy completos.

Simple, smoky, and satisfying, anticuchos are grilled meat skewers usually made with beef, chicken, or pork. They’re seasoned with spices, grilled over open flames, and often served with bread or potatoes.

Where to try: You’ll spot vendors near parks, festivals, and markets, especially in cities like Temuco and Valparaíso.

Papas rellenas are deep-fried stuffed potatoes filled with seasoned beef and sometimes hard-boiled eggs or olives. Crunchy on the outside, soft and savory inside ,  it’s the ultimate comfort food on the go.

Where to try: Look for them in the southern regions, particularly around Puerto Varas and Osorno.

Thanks to German immigrants, southern Chile has its own version of kuchen, a rich, fruity cake or tart. Flavors like apple, raspberry, and rhubarb are common.

Where to try: Southern towns like Frutillar and Puerto Varas are famous for their bakeries selling fresh kuchen.

The beauty of Chilean street food is how communal it feels. Many locals grab a bite at a market stall and stand nearby, chatting with friends or strangers alike. Vendors are usually happy to explain what’s in each dish, don’t be afraid to ask!

Let’s start with one of Chile’s most iconic names: Concha y Toro. Located just outside Santiago, this vineyard is famous for its Casillero del Diablo wines and its stunning old cellars, which are steeped in legend.

Beyond the wine tasting, they offer guided tours through the gardens, cellars, and even a beautiful old manor house. You can also enjoy wine pairings with fine cheeses or chocolate. Plus, the view of the Andes makes the experience even more magical.

This winery perfectly combines history, wine, and food. It’s housed in a national historic monument, with sprawling grounds that include a museum and a charming hotel.

Their Doña Paula Restaurant is a highlight ,  offering traditional Chilean dishes with modern twists, perfectly paired with their wines. Think roasted lamb, fresh seafood, and decadent desserts. It’s a full-day affair that’s worth every second.

If you’re looking for something a bit more laid-back and intimate, Viu Manent is the place. Located in the heart of the Colchagua Valley, this family-owned winery offers beautiful carriage rides through the vineyards.

Their on-site restaurant, Rayuela Wine & Grill, serves up local ingredients with an open-fire kitchen vibe. Expect grilled meats, fresh garden veggies, and of course, plenty of their rich Malbecs and Carménères.

Let’s start with one of Chile’s most iconic names: Concha y Toro. Located just outside Santiago, this vineyard is famous for its Casillero del Diablo wines and its stunning old cellars, which are steeped in legend.

Beyond the wine tasting, they offer guided tours through the gardens, cellars, and even a beautiful old manor house. You can also enjoy wine pairings with fine cheeses or chocolate. Plus, the view of the Andes makes the experience even more magical.

Nestled between the Andes and the Pacific coast, Matetic Vineyards is all about organic and biodynamic wines. Their sleek, modern winery feels like a hidden gem in the hills.

Their Equilibrio Restaurant is a must-visit for anyone who loves creative, farm-to-table cuisine. Expect seasonal dishes made from their own gardens, served alongside their balanced and elegant wines.

While the big names get most of the attention, Chile’s wine country is dotted with smaller boutique wineries that offer a more personal experience. Many of these family-run spots will welcome you like an old friend, pouring generous tastings and sharing stories over a home-cooked meal.

Some hidden gems to look out for:

• Viña El Principal (Maipo Valley)
  
• Clos Apalta (Colchagua Valley)
• Kingston Family Vineyards (Casablanca Valley)

This is Chile’s most iconic non-alcoholic drink, especially during the summer months. It’s a sweet, syrupy blend of peach juice, dried peaches (huesillos), and husked wheat (mote). Served ice-cold, it’s refreshing, filling, and unlike anything you’ve tried before.

Where to try: Street vendors in Santiago’s parks, especially around Cerro San Cristóbal, or at summer festivals.

Think of vino navegado as Chile’s answer to mulled wine. Made with red wine, oranges, cloves, cinnamon, and sugar, it’s warm, cozy, and perfect for chilly evenings.

Where to try: Mountain towns, southern cities, or during winter festivals. It’s also easy to find at traditional restaurants during colder months.

Chile’s craft beer scene has exploded in recent years, especially in the south. From smooth lagers to bold IPAs and rich stouts, you’ll find a wide variety of locally brewed beers.

Where to try: Southern cities like Valdivia, Puerto Varas, and Temuco are craft beer hotspots. Look for breweries like Kunstmann, Szot, and Tübinger.

While technically not a “drink” you grab at a bar, you can’t leave Chile without tasting Carménère, the country’s flagship red wine. Smooth, rich, and full of dark fruit flavors, it’s often paired with traditional Chilean dishes.

Where to try: Any wine shop or restaurant, or straight from the vineyard if you’re exploring wine country.

Cazuela is the ultimate Chilean comfort dish. This simple but deeply satisfying stew combines beef or chicken with potatoes, pumpkin, corn, green beans, and rice, all simmered together in a rich broth. It’s a dish that feels like home to many Chileans, especially during long family lunches on cold days. The secret to its appeal is in its simplicity and the way each ingredient adds to the overall warmth of the meal.

Another classic is carbonada, a thick soup made with diced beef, carrots, corn, potatoes, and rice. Flavored with paprika and oregano, it’s a dish that’s easy to love, with a slightly smoky, comforting taste. You’ll find carbonada in small restaurants and home kitchens alike, especially in southern Chile where colder weather calls for filling meals.

Pastel de papas is Chile’s version of shepherd’s pie, and it’s every bit as satisfying as it sounds. The dish layers seasoned ground beef, onions, hard-boiled eggs, olives, and sometimes raisins beneath a generous layer of creamy mashed potatoes. Baked until golden on top, it’s a family favorite during winter and is often served with a simple salad or homemade bread.

Sopaipillas pasadas are a beloved winter dessert in Chile. Made from fried discs of pumpkin dough, they’re soaked in a sweet syrup flavored with chancaca (unrefined cane sugar), cinnamon, and orange peel. Soft, sticky, and full of warm spices, they’re typically enjoyed on rainy afternoons alongside a cup of tea or coffee. You’ll find them in homes, cafés, and even from street vendors during the colder months.

Think of leche asada as Chile’s version of flan, but with a firmer texture and a toasted top. This simple baked custard is made with eggs, milk, and sugar, then baked until it’s slightly caramelized on top. It’s creamy, sweet, and deeply satisfying.

Where to try: Traditional restaurants and markets throughout the country, almost every Chilean has a family recipe for it.

Although often considered a drink, mote con huesillo is also treated as a dessert, thanks to its sweet, syrupy richness. This mix of stewed dried peaches and husked wheat soaked in a spiced syrup is enjoyed especially in the summer.

Where to try: Street vendors in cities like Santiago, especially during hot afternoons near parks and plazas.

Introduced by German immigrants in the south of Chile, kuchen refers to a wide range of fruit-based cakes and tarts. Expect flavors like apple, raspberry, or rhubarb, often with a crumbly, buttery crust.

Where to try: Head to towns like Frutillar and Puerto Varas, where kuchen is a beloved part of local culture.

Literally translating to “torn underwear” (don’t worry, it’s tastier than it sounds), these fried pastries are dusted with powdered sugar and typically enjoyed during Chile’s colder months. They’re crispy on the outside and soft inside, with a slight hint of citrus.

Where to try: Often sold at fairs and markets, especially during winter.

Chile’s take on holiday fruitcake, pan de pascua is rich with spices, candied fruits, and nuts. It’s typically served at Christmas alongside a cup of hot cola de mono (a local holiday drink similar to spiked coffee milk).

Where to try: During December, you’ll see this everywhere, from bakeries to supermarkets.

These soft sandwich cookies, filled with manjar and dusted generously with powdered sugar, are light, airy, and perfectly sweet. They practically melt in your mouth.

Where to try: Small bakeries and family-run cafés, especially in southern Chile.

This soft, semi-aged cheese is a household staple in Chile. Mild, creamy, and with just a hint of tanginess, queso chanco melts beautifully, making it ideal for sandwiches, empanadas, or melted over hot dishes.

You’ll spot it everywhere, from breakfast tables to casual dinners, and it’s often the first cheese people reach for when cooking comfort foods.

True to its name, queso fresco is a fresh, soft cheese with a clean, delicate flavor. It’s lightly salted and pairs perfectly with fruits, salads, or simply a slice of bread with a drizzle of honey or jam.

It’s a familiar sight at farmers’ markets, especially in smaller towns, where many families still make their own. This kind of fresh, rustic ingredient is exactly what’s celebrated in traditional Chilean cooking.

Goat cheese varies by region, but it tends to be firm, slightly crumbly, and with a distinctive tang. In northern Chile, fresh versions are common, while in the south, aged versions with sharper notes are popular. Many families enjoy it with fresh bread and olives or as part of an afternoon once (tea-time snack), a beloved Chilean ritual.

Over the past decade, a new wave of artisan cheesemakers has begun experimenting with bold, aged cheeses, often inspired by European styles but rooted in local ingredients. These cheeses, which range from nutty to sharp, are gaining attention at farmers’ markets and specialty shops in cities like Santiago and Valdivia. While they’re still relatively new to many Chilean tables, they reflect a growing pride in local food traditions and a desire to preserve them in modern ways.