Santiago has excellent seafood from its long coastline, wine from the neighbouring valleys, and a modern restaurant scene in Lastarria, Bellavista and Vitacura. Chileans eat late, and lunch is the main meal. Cheap food is found at markets and at eateries with a set lunch menu (menú). Wine is cheap and good.
Empanada de pino
A baked pastry filled with minced beef, onion, an olive and a piece of egg. Bought at bakeries for lunch, eaten most on national holidays, and one large one makes a light meal.
Pastel de choclo
A baked dish of minced meat and chicken under a thick layer of slightly sweet corn purée, sprinkled with sugar and baked in a clay bowl. A summer dish, when fresh corn is in season.
Completo
A Chilean hot dog piled with tomato, avocado and a huge dollop of mayonnaise. The 'italiano' version has the colours of the Italian flag. Cheap fast food, eaten with a fork or at your own risk.
Seafood
Chile's coastline runs over four thousand kilometres, and its seafood is exceptional: machas clams, centolla crab, congrio fish. Caldillo de congrio is a soup that Pablo Neruda wrote an ode to.
Cazuela
A broth with a large piece of beef or chicken, potato, pumpkin and a corn cob, all in one bowl. A simple homestyle dish, cooked in winter at every neighbourhood eatery as the daily set lunch.
Chilean wine and Carménère
Chile is one of the world's largest wine exporters, and it's here that the Carménère grape, wiped out by phylloxera in Europe, was rediscovered and saved. A decent bottle costs five to eight thousand pesos at a supermarket.
Pisco sour and piscola
Chilean pisco sour is made without egg white and is sweeter than the Peruvian version; piscola, pisco with cola, is the most-drunk party mixer. Chile and Peru still argue over who invented pisco.
Mote con huesillo
A cold, sweet drink with dried peaches and cooked wheat, sold in cups from stalls in parks. It's drunk and eaten with a spoon at the same time, and in summer heat it's the best refreshment around.