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Machas a la parmesana is a typical Chilean dish consisting of razor clams that are topped with salt, white wine, butter, and parmesan cheese. The clams are then broiled until the cheese melts, and it is recommended to serve them immediately, preferably with a glass of white wine on the side.
This Chilean classic is typically served as an appetizer and it was invented by an Italian immigrant named Edoardo Melotti Ferrari in Viña del Mar in the 1950s.
MOST ICONIC Machas a la parmesana
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Chorrillana or bistec a la chorrillana is a popular Chilean dish served mostly in pubs where it is labeled as an appetizer or a dish that is meant to be shared. The basis of the meal are French fries which are covered in a combination of fried or scrambled eggs, strips of beef, and caramelized onions.
Common variations include additional ingredients like hot dogs, chorizo, and tomatoes, while the seasonings may include either garlic, oregano, or pebre—a popular Chilean condiment.
MOST ICONIC Chorrillana
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Locos con mayonesa is a traditional dish originating from Chile. It’s usually made with a combination of abalone, salt, onions, bell peppers, mayonnaise, and pisco. The abalone is washed, boiled in water with onions and peppers until soft, and then cut into pieces.
These mollusks are arranged on a plate, often on a bed of lettuce, and they’re garnished with coriander, chives, or parsley. Mayonnaise is mixed with a bit of pisco, and it’s then placed on top of each abalone piece. Locos con mayonesa is usually served as an appetizer.
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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.
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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.
MOST ICONIC Pichanga
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Almejas al matico is a traditional dish originating from Chile. The dish is usually made with a combination of clams, matico leaves, lemon juice, onions, garlic, olive oil, salt, and black pepper. The clams are washed and soaked in cold water in order to remove any sand residue.
The onions, garlic, and matico leaves are chopped and mixed with lemon juice, salt, pepper, and olive oil. The clams are added to the mixture, and almejas al matico is ready to be served, typically as an appetizer in washed clam shells.
MAIN INGREDIENTS
Erizos con salsa verde is a traditional appetizer originating from Chile. The dish is usually made with a combination of sea urchins, onions, parsley, lemon juice, olive oil, salt, and white pepper. The orange flesh (uni) is taken out of the shells, washed, drained, and arranged in a serving bowl.
The onions, parsley, lemon juice, olive oil, salt, and pepper are mixed and poured over the sea urchin flesh. The dish is served with lemon wedges on the side. This rich, creamy, and slightly sweet appetizer can be found along the Chilean coastline.
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