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.

Marraqueta (also known as pan batido and pan francés) is the most popular bread in Chile and Bolivia, a staple food that is often consumed three times a day. It is made with flour, water, salt, and yeast. Two balls of dough are typically pressed together, then nearly split down the middle before the bread is baked in the oven, usually with a pan of water which gives marraqueta its characteristical crust.

Chile's favorite home-cooked meal, the soft and creamy pastel de choclo is a casserole-like pie that is also popular in Peru, Argentina and Bolivia. It consists of ground beef, chicken, black olives, onions, hard-boiled eggs, and dough made from fresh grinded corn called choclo.

Lomo a la pobre or bistec a lo pobre is a large meal similar to Chorrillana that is popular in Chile and Peru. In its basic form, the meal consists of steak, fried onions, fried potatoes, fried eggs, and rice. A large beef steak (usually rubbed with garlic) is fried, then topped with fried eggs with runny yolks, while onions and potatoes are served on the side.

Cordero al palo is a traditional lamb specialty that involves roasting a whole lamb on a spit, a cooking technique which has long been practiced in Chile and Argentina (especially Patagonia). The lamb is slowly cooked for several hours over a wood fire, all the while basting in its own juices and fat, resulting in succulent and tender meat surrounded by crispy skin.

While cooking, the meat is often enhanced with a mixture of warm water, salt, and garlic. The dish can be found on the menus of numerous restaurants throughout the region, and it is typically served with pebre, a popular Chilean condiment.

Corvina al horno is a traditional saltwater fish dish in Latin American cuisine, especially popular in Chile and Peru. The dish is made with a combination of corvina sea bass, tomatoes, onions, garlic, white wine, lemon, olive oil, parsley, and salt.

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.

One of the most popular street food items in Chile is the delicious completo – which is the Chilean version of the famous American hot dog. Made with boiled wiener sausages served inside plain bread rolls, the whole dish is finished with generous amounts of various savory condiments such as sauerkraut, mashed avocado, chopped tomatoes, mayonnaise, mustard, and many other luscious combinations.

Most commonly, Chilean empanadas are made with wheat flour dough that is filled with onions, ground beef, olives, raisins, and hard-boiled eggs. These semicircular pies are typically baked in the oven. Although they are prepared and consumed throughout the year, Chilean empanadas are especially popular during the Fiestas Patrias in September.