Chile has food traditions that are a mixture of the traditions of the indigenous population with interference from Europe. In the north of Chile, a lot of seafood is served, e.g. swordfish and tuna. You will also be served raw porcupine. A little further south is the empanada, a common dish. In the far south, many different stews are served, usually with potatoes and corn. Two local specialties are tomaticán and salpicón. They also use a lot of lamb, chicken or shellfish fricassees.

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