30 Worst Rated Chilean Foods

Milcao is a traditional dish originating from the Chiloé Archipelago. It consists of grated potatoes, mashed potatoes, and usually lard and seasonings, resulting in a type of potato pancake. Traditionally, only Chilotan potatoes should be used in the preparation of milcao. These potato pancakes are used as an important part of dishes reitimiento and curanto. Nowadays, there are many variations of milcaos – fried, oven-baked, steamed, boiled, sweetened, or enriched with chicharrones.Expand

Chapalele is a Chilean bread made with only two main ingredients – potatoes and flour. It originates from the Chiloé Island, where it is traditionally steamed and cooked in curanto – a hole in the ground used for preparing food. However, it can also be fried, pan-fried, or baked. When it's done, chapalele can be consumed on its own as a snack or it can be used as an accompaniment to stews and meat dishes.Expand

Pichanga is a humble Chilean dish that is usually served in traditional eateries across the country. It consists of diced ham or salami, a variety of pickles, olives, cheese, tomatoes, and avocados. The dish is typically served as an appetizer, so people can nibble on these tiny food items while waiting for the main course to arrive, making pichanga an ideal dish for sharing with friends or family. The name of the dish can be translated as mess, referring to a large variety of food on one plate.Expand

Niños envueltos (lit. wrapped children) is a traditional dish consisting of rice and ground beef that are wrapped in cabbage and cooked in tomato sauce. Apart from the main ingredients, the dish also often contains garlic, basil, bell peppers, and onions, while the tomato sauce is made with olive oil, tomatoes, garlic, oregano, sugar, salt, and pepper. The dish is slowly simmered until the cabbage becomes tender and the rolls are fully cooked. The rolls are often served with bread and a fresh salad on the side. It is believed that this dish is actually a Dominican adaptation of Middle Eastern dishes which were brought to the country by immigrants in the 19th century.Expand

Valdiviano is one of the most famous and oldest Chilean soups. Since it is extremely popular throughout the country, it appears in numerous versions, but it typically consists of thin strips of beef jerky or charqui, onions, eggs various spices, and occasionally potatoes. It is believed to have originated in 1598 when the Spanish conquistadors suffered a significant defeat by the Mapuche people and had to withdraw to the secluded city Valdivia. Cut out from the main food supply routes, their diet relied heavily on beef jerky, which they used in many innovative ways, including this hearty soup that soon became a national favorite.Expand

Tortilla de rescoldo is a traditional unleavened bread originating from the central-northern regions of Chile. The bread is usually prepared with a combination of flour, butter, salt, and sometimes baking soda. The soft dough is shaped into disks, and it is then placed inside the ashes of the fireplace once the hot flaming coals have been removed. Once baked, the bread has intense flavors of smoke and ash. Although this is the most common version, there are also regional variations – in Laraquete, cooks prepare it with chuchitas (small shellfish), and in Altihue, the bread is enriched with tiny pieces of pork. The traditional way of enjoying tortilla de rescoldo is serving the bread with local condiments or butter. The bread can be found on the streets in larger population areas, at fairs, and in train stations. Expand

Although empanadas are traditionally associated with savory fillings, in the case of empanada de manzana the filling is a sweet combination of cinnamon-spiced apples. Sliced, preferably tart apples are wrapped inside the buttery dough, shaped in small crescent forms and baked until golden and crispy. Whether they are served as a dessert, a filling sweet breakfast, or a light afternoon snack, empanadas de manzana are a signature treat of the Chiloé Island and can occasionally be found in traditional Mexican cuisine.Expand

Palta reina is a delicious Chilean dish that consists of chicken salad on a halved avocado. The chicken topping for this simple appetizer is typically made with chicken breasts, mayonnaise, garlic, mustard, onions, fresh herbs, and cayenne pepper. There are many variations on this dish, so numerous other ingredients might be added to the combination, such as lemon juice, bell peppers, olives, or Tabasco sauce. It is recommended to serve palta reina well-chilled.Expand

Choritos con arroz is a traditional rice dish originating from Chile. The dish is usually made with a combination of rice, mussels, onions, carrots, bell peppers, butter, and salt. The onions, carrots, and bell peppers are chopped and sautéed in butter. Rice is added to the pan, and the mixture is stirred and cooked for a few minutes. Mussels are added to the pan, and the mixture is then covered with water and simmered over low heat. Once the rice is tender, and the mussels have opened up their shells, the dish is ready to be enjoyed, ideally with a fresh green salad on the side.Expand

Charquicán is a flavorful Chilean stew that was originally made with dried and salted llama meat, pumpkin, onions, sweet corn, and potatoes as its main ingredients. Modern versions often employ ground beef instead of dried llama meat (due to its strong flavor) and top the dish with a fried egg. The name of the dish is derived from the Quechua and Mapuche word charqui, which means jerky. Apart from Chile, this hearty stew is also popular in Bolivia, Argentina, and Peru.Expand