Chile

A rustic Chilean pork roll of seasoned, chili-rubbed pork wrapped in pork skin and slow-boiled, served sliced.

A Chilean coastal soup built on a clear, aromatic broth in which thick cross-sections of conger eel are simmered with potato, tomato, and onion, finished with fresh cilantro and optionally a splash of cream or white wine.

A Chilean clear-broth soup built on bone-in meat simmered with potato, choclo (corn on the cob), zapallo squash, rice, and green beans, served as the canonical everyday midday main course.

A Chilean-style ceviche of fresh white fish cured in citrus juice with onion and coriander, in the restrained coastal style of central Chile.

A thick, dark unrefined cane-sugar (chancaca) syrup studded with walnuts, used as a warm Chilean dessert sauce and sweet topping.

A rustic Chilean stew-hash in which dried, shredded beef (charqui) is cooked and mashed together with potato, squash, corn, and green beans into a thick, comforting mush.

A Chilean bar dish of a heaped plate of french fries blanketed with slow-caramelized onions, sautéed thin beef strips, and fried eggs, served communally straight from the kitchen.

A Chilean street-food hot dog served in a soft white pan de completo bun, canonically loaded with mashed avocado (palta), diced fresh tomato, and an extravagant quantity of mayonnaise — toppings that intentionally outweigh the sausage.

A Chilote pit feast in which shellfish, mixed meats, potatoes, and starchy dumplings (milcao and chapalele) are slow-cooked together over fire-heated volcanic stones buried in the earth and sealed with giant nalca leaves.

A large baked half-moon of lard-enriched wheat dough filled with 'pino' — a cumin-and-paprika-spiced ground beef and onion mixture — each pocket enclosing a hard-boiled egg quarter, a whole black olive, and raisins.

A fresh-corn paste seasoned with basil and aromatics, wrapped in the corn's own husks and steamed, common across the Andean Southern Cone.

A rustic Chilean baked egg-and-milk custard, denser and more set than flan, baked uncovered until the top scorches and a light caramel forms.

The Chilean form of dulce de leche: cow's milk slowly reduced with sugar until it caramelizes into a thick, spreadable amber confection used as a filling and topping.

A Chilote potato cake from Chiloé made by combining raw grated potato with cooked mashed potato, then pan-fried or baked, often around a pork-fat filling.

A traditional Chilean cold drink-and-snack of dried-peach syrup poured over cooked husked wheat, served in a tall glass and eaten with a spoon.

A rustic, hand-kneaded Chilean white roll enriched with lard, giving a dense, tender crumb and a slightly crisp, often docked top; the everyday country bread.

A Chilean baked casserole of spiced ground-beef-and-chicken pino layered with hard-boiled egg, black olives, and raisins, topped with a sweet-savory creamed fresh-corn paste and caramelised with sugar.

A fresh Chilean condiment of finely chopped cilantro, onion, tomato, and chili dressed with oil and vinegar, served as a table relish.

A thick Chilean summer stew of fresh-shelled cranberry beans simmered with zapallo squash and choclo corn, finished with fresh basil — a dish defined entirely by the seasonal simultaneity of its three harvest vegetables.

Chilean fried rounds of pumpkin-enriched wheat dough, golden and puffed, eaten plain, with pebre, or steeped in spiced syrup.

A cold Chilean beverage made by stirring toasted wheat flour (harina tostada) into cold water or milk until thick and drinkable.