Chilean food changes with the landscape: seafood along the coast, slow-cooked stews in the south and bakery stops everywhere in between.
- Empanadas from a bakery counter, baked or fried.
- Pastel de choclo, a corn bake for cold evenings.
- Curanto, cooked in a pit in the south, if you get the chance to join one.
Add your own favourites, and where you ate them.
