Sorry, Chile, but it’s true. For as much as we loved our time traveling thousands of miles up and down your country, our palates were left entirely under-stimulated. Chilean food sucks.
First, let it be known that there is nothing spicy to eat in Chile. Do not let the name fool you. There is a deceiving red powder, called ají, on the table with salt and pepper, but even if you cover your pizza in a blanket of it, there’d be about as much kick as from a legless man.
I mention pizza, and if you read this website often, you will know we are always on the hunt for excellent pizza. Unfortunately the Chilean version pales desperately in comparison to its Argentine neighbor. It is dry, basic, unimaginative and does nothing more than to satisfy large groups, teenage boys and two vegetarian GlobetrotterGirls when nothing else is even remotely interesting on the menu.
Ugh, and the empanada certainly didn’t make it over the Andes very well either. In Argentina the thick, buttery dough filled with creamy mozzarella, tangy blue cheese or meat (if that’s your thing) became an addiction. Here, the shape and concept is the same, but the dough is like cardboard, the cheese like rubber.
Chile is by far the most sophisticated country in South America, yet its food reflects none of this sophistication. Take the ‘famous’ Chorillana – a Chilean national dish that we would simply call Stoner Food. Meat, large chunks of lazily chopped broiled vegetables, ham, cheese and a fried egg or two are thrown on top of a huge bed of French fries. That’s it. Just pull the fries out, dip them in some off the yolk and/or ketchup and/or mayo, and eat the rest with a mix of your hands and a fork.
Next up, the ‘completo‘ is a hot dog. It’s not very ‘complete’ either. It’s got a few things on it, but it’s just a hot dog with none of the creativity of a Belgian, Chicago or New York style dog let alone bratwurst.
Once, we ordered a sandwich that, on a neighboring table, looked remarkably similar to a Mexican Torta. But rather than being fresh, thick, warm bread piled high with so many delicious ingredients it puts Subway to shame, this was just cold, boiled green beans, queso fresco (the worst white cheese in.the.world), lettuce, tomato and onion. Green beans on a sandwich? Really?
You’ll notice that much of these are some sort of sandwich or bread dish, and not one would be classified as healthy. Even salads are not done right. How often did we get a plate with four ingredients lined up in a row – a strip of lettuce next to a row of sliced tomatoes next to sliced cucumbers next to, say, shaved carrots. The ingredients were not even mixed together, vegetable oil and white vinegar on top, for the price of that Chorillana those stoners, sorry locals, are chewing down on at the next table over.
Possibly the worst offender is the sopaipilla – fried dough bought from a street vendor and then slathered in mayo. That’s right, just fried dough in mayonnaise (we didn’t say it wasn’t good, but again with the stoner food!).
The lack of healthy options never ceased to amaze, nor did watching coffee drinkers pour one, two, sometimes three oversized sugar packets into an espresso. If it even was an espresso. Most likely it was a Nescafé, since instant coffee is preferred in Chile, a fact which makes us sad and teary-eyed every morning.
Continuing on the subject of sugar, ordering a smoothie and forgetting to ask for no sugar meant resigning ourselves to the presence of a new cavity by days end.
And salt? I once watched a mother salt her pre-teen daughter’s dinner so heavily, had she also lit and handed her a cigarette it wouldn’t have surprised me.
There are some healthier dishes, like the curanto, a meat dish cooked underground in a pot over hot rocks, similar to a hangi in New Zealand. Fish, meat, bread and potatoes are heated wrapped in large leaves for hours and then taken out to be eaten together. But this is 1. only in the south of the country and 2. too time-consuming dish to order with any regularity.
You’ll note that most dishes are for meat-eaters. Traditional vegetarian dishes include humitas, which are like Mexican tamales, with corn meal masa, with only sprinkles of corn inside and no other flavor to speak of. There is always the Paila option, which is just scrambled eggs, often with avocado. Oddly, this is not considered a breakfast dish, but an once, meaning afternoon snack).
And now we come to the Mote con Huesillo, a popular summer drink that, while not bad, is just plain weird.
Served in a plastic cup, first the vendors add two or three big scoops of cooked husked wheat. Yup, wheat. That’s the ‘mote’ part. Then, one or two stewed peaches in a syrupy liquid are poured on top. This is not blended together. You chew the drink using a straw and a spoon to consume it.
What was so disappointing about the basic, unimaginative and unflavorful foods is that unlike most places in Latin America, in Chile you can drink the water. So in theory you could eat street food freely and happily without worry, just like in Thailand. But this comparison feels absurd, considering the delicious, spicy Pad Thai for a dollar versus fried dough and a cup of wheat and peach juice.
This brings me to our biggest frustration of all – the lack of international food. In Cambodia we had fairly authentic Mexican food, in Malaysia we had spot on British tea and scones. In Chile, any attempt at international cuisine is like eating a bowl of plastic fruits. It always looks so realistic, but once you bite down, there is no flavor at all. Look, the Brits, the Americans, the Germans, we all have boring traditional foods – that’s why we steal international cuisine and mix them all together and call it fusion. All Chile has to do is look north to Peru for fine examples of Japanese-Peruvian and Nouveau-Andean cuisines.
The only international food that Chile really seems to have gotten right was the Kuchen. That’s right, German cake. The Germans arrived to the Lake District en masse in the 19th century and their delicious cake recipes remain perfectly in tact today. Other than that, the dessert leaves much to be desired, with manjar-filled flaky pastries, alfajores and leche asada, which pretty much tastes like flan made of boogers.
Look, Chileans do wine very well, and pisco sours, too (though Peruvians would say they stole it from them). They grow delicious avocados and we ate at least one a day every day for over three months.
And of course there are some excellent chefs making magic throughout the country. We ate extremely well in San Pedro de Atacama, loved the pizza at Tiramisu in Santiago along with Le Fournil, the chain Cassis made great food and one of our top meals was a seriously delicious three course meal at La Marmita in Punta Arenas, as far south as you can get on the Chilean mainland.
Chile, your glaciers and geysers, penguins and sea lions, volcanoes, lakes and massive mountains mesmerized us. Just glance through these posts, and you’ll see how much we love you. We felt right at home in your cities and warmed ourselves on your beaches, vowing to spend a month here or there, or even to plan a GlobetrotterGirls Getaway here someday. And you can be sure that our feelings are genuine, since we stayed over 100 days with you in spite of, most definitely not because of, your food.
Have you been to Chile? What did you think of Chilean food? Share in the comments below!