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The humita or huminta is a food based on corn that is consumed in the Andean area: Chile, Peru, Argentina, Bolivia, Ecuador and southern Colombia.
Ingredients
6 large corn.
1 onion.
1 teaspoon of colored chili.
Skim milk.
Basil.
Salt.
Pepper.
Chili pepper

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Sopaipillas are a typical chilean dish that people usually eat when its a rainy day.

Its a really good dish to eat when its cold and usually its accompanied with a Chilean sauce called pebre or chancho en piedra.
Its made of pumpkin, flower and dip in oil
Its not a healthy dish but its really good and you can eat it only sometimes

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The completo is a traditional Chilean sandwich that consists of a hot dog bun, "complete bread" or "copihue bread"2 open lengthwise, with a Viennese in the middle on which various ingredients are placed.

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Carbonada is a famous typical Chilean dish. Its origin comes from the coal mines of Lota, Chile.

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For its preparation you need mostly meat and vegetables such as:
- Corn
- Pumpkin
- Green beans
- Garlic
- Oregano
- Red paprika
Or whatever you want to add.
In order to cook it, you need to mix all the ingredients in a big pot and cook them for a few minutes.
The carbonada is a healthy dish due to the variety of vegetables it haves.
I don't usually cook it at home very often, but it's one of my favorite dishes.

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cazuela by joaquin carvajal y antonia gluscevic

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cazuela by joaquin carvajal y antonia gluscevic

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the casserole brings boiled potatoes, chicken, pumpkin, meat, soup, and corn.

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The completo is the most famous dish among fast food in Chile.

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The completo contains:
Bread, sausage, tomato, avocado and optional you can add dressing. It is prepared by placing the cooked sausage on the bread, then the tomato and avocado on top. It is not a very healthy food.

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Stuffed potatoes are a food that is seen a lot in Chile, they are essential in all the completed or September 18.

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Curanto is a typical stew from the south of Chile, made up of seafood, fish, meat and vegetables that is prepared inside a hole dug in the ground that is filled with heated stones covered with pangue leaves (nalca) or champas. Note: Curanto is similar, but not the same as barbecue. ;D

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the anticucho is meat cooked and crossed by a stickyesthe main ingredients are
meat
and some people put
onion
peppers
chicken
sausage etc it is healthy since it has meatI don't eat it often since it is eaten on special occasionsit is made by cooking the ingredients and then sticking a stick through it.

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Where was the pine pie created?
Empanadas De Pino are the iconic food of Chile. The word pine is derived from the indigenous Mapuche word pinu, which means: pieces of cooked meat.

Baking dough ingredients:
600g of flour
1 teaspoon salt
120g vegetable shortening (melted and lukewarm)
40ml of white wine
Warm water


Pine empanada filling ingredients:
1 tablespoon vegetable oil
2 onions finely diced
500g of meat in very small cubes (pink or black post)
1/2 teaspoon Gourmet Garlic Powder
1 teaspoon of Gourmet Color Chili
1 teaspoon Whole Gourmet Oregano
1 teaspoon Gourmet Ground Cumin
Salt
Gourmet Ground Black Pepper
24 raisins (optional)
12 black olives
3 hard-boiled eggs cut into quarters
2 slightly beaten eggs to paint

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It is a traditional snack from Chile.
The basic ingredients are bread, vinaigrette, tomato, avocado, mayonnaise, and you can also add dressings such as
sauerkraut, ketchup, mustard, pebre, chili, etc.
Not a healthy snack.
I eat it about 1 or 2 times a month.
First heating the bread in the oven, I pogo to boil the Viennese, I prepare the avocado and the tomato. After everything is ready, I take out the bread with the Viennese sauce, the tomato, the avocado, the mayonnaise and ketchup.

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Humitas is a typical Chilean dish based on corn.
Its has 8 ingredients in total, its a healthy food.
I eat this dish infrequently
How you make them:
Peel the corn and wash the leaves with boiling water, cleaning them very well. Melt the butter in a saucepan, add the onion and cook until translucent, about five minutes. Remove the onion from the heat and add the grated corn, basil, ground black pepper and sea salt. On the kitchen counter, place 2 corn leaves, overlapping each other and with the ends facing outwards. Put 4 to 6 tablespoons of the corn mixture in the middle of the leaves. Cook the humitas in boiling salted water for approximately 20 minutes. Strain and serve.

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Mote con huesillos is a traditional non-alcoholic Chilean drink mainly from the central zone of Chile, which is made up of a mixture of caramelized peach juice, with wheat mote and dehydrated peaches, called huesillos. The soft drink is obtained from the rehydration and cooking in water with cinnamon of the huesillos. The characteristic color is due to the sugar caramel that is added. Variations include an orange peel and cloves. It is served in a tall glass adding cooked mote. When the huesillo is seedless, shell, bone or stone, they are called descarozados. Also on some occasions it is usually put dehydrated plums, but this version is less consumed. Another modern option is to use canned peaches. Both products correspond to a Mediterranean climate like that of central Chile. In the past, sugar could be substituted for honey. It is served in a glass, accompanied by a spoon to scoop out the mote and/or break the huesillo into pieces to eat it. It is generally sweetened with chancaca (panela).

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An empanada is a thin dough of bread, shortcrust pastry or puff pastry filled with a salty or sweet preparation and baked or fried. The filling can be varied.

The ingridient are:
1 tablespoon vegetable oil
2 onions chopped into fine cubes
500g very finely diced beef (pink or black meat)
1/2 teaspoon Gourmet Garlic powder
1 teaspoon Gourmet colored chili peppers
1 teaspoon of whole Gourmet oregano
1 teaspoon of ground cumin Gourmet
Salt
Gourmet ground black pepper
24 blond raisins (optional)
12 black olives
3 hard boiled eggs cut in quarters
2 lightly beaten eggs for brushing

Are unhealthy when consumed in large quantities.

I don´t usually eat them.

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An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish "empanar" (to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.

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Las sopaipillas Sopaipilla is a type of frying made from a dough of wheat flour fried in oil or lard. The recipe ingredients have many regional variations.

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It is a traditional snack from Chile.
The basic ingredients are bread, vinaigrette, tomato, avocado, mayonnaise, and you can also add dressings such as
sauerkraut, ketchup, mustard, pebre, chili, etc.
Not a healthy snack.
I eat it about 1 or 2 times a month.
First heating the bread in the oven, I pogo to boil the Viennese, I prepare the avocado and the tomato. After everything is ready, I take out the bread with the Viennese sauce, the tomato, the avocado, the mayonnaise and ketchup.

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In 1540 Inés de Suárez was the first to prepare a Chilean empanada. The story tells that a group of Spaniards camped on the other side of the Mapocho, in a plac

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INGREDIENTS
8 discs for oven empanadas
For the filling: 200 grams of mozzarella cheese
1 egg
1 peeled tomato
Salt
ground black pepper
Oregano
INSTRUCTIONS
Grate the mozzarella cheese into strips (chip) and peel and chop the tomato into squares of 1 centimeter per side (parmentier).
In a bowl mix the cheese with the chopped tomato and season with salt, pepper and oregano.
Arrange the discs on a table and distribute the cheese mixture on each one.
Wet the edges of the dough with warm water and fold the dough, as desired, forming the empanadas.
Take them to a previously floured oven tin, puncturing each empanada with only 1 hole on the surface of each one.
Paint them with the semi-beaten egg mixture and drops of water (brown).
Take the can to the oven preheated to 180°C. during 20 minutes.
Remove from oven and serve hot.

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sopaipilla is a dough that is fried and can be eated alone o with things like: ketchup, mustard, mayonnaise or thing like cheese or ham.

its make with:
-flour.
-pumkin.
-warm water.
you fries them and then eat them. they are not very healthy but they are a good source of carbohydrates.

I usually eat them when its raining.

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An empanada is a thin bread dough, shortcrust pastry or puff pastry filled with a salty or sweet preparation and baked or fried. The filling can include red or white meat, fish, vegetables or fruit.

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Cazuela is a typical dish from Chile, where it is preferred to eat in the winter, carrying a certain amount of ingredients that make this dish special.

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Ingredients;
1 lb of brisket (tapapecho)
2 tablespoons vegetable oil
1 onion cut into 4 pieces
1 bell bell pepper cut into 4 pieces, seeded and seedless
1 teaspoon oregano
1 teaspoon cumin salt and pepper, sprig of celery
2 corn cut in 3
2 carrots peeled and cut in 3
6 small red potatoes, peeled
4 handfuls of rice
6 pieces of orange squash
1 handful of French cut green beans
5-6 cups boiling water

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The humita or huminta is a food based on corn that is consumed in the Andean area: Chile, Peru, Argentina, Bolivia, Ecuador and southern Colombia.

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It basically consists of a slightly seasoned corn paste or dough, which can be wrapped and finally cooked or toasted in the leaves of a corn cob.
The first to introduce this food in our country was Adolf Andresen, a Norwegian who arrived in Punta Arenas in 1894.

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Humita is a food based on corn that is consumed in Chile. It basically consists of a lightly seasoned corn paste or dough, which can be wrapped and finally cooked or toasted in the corn leaves themselves, it is a main dish,In my house we don't eat them very often, but for my birthday my mom cooks them for me,its ingredients are :
• 6 large corn.
•1 onion.
•1 teaspoon of colored chili.
•Skim milk.
•Basil.
•Salt.
•Pepper.
•Chili pepper.

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Pastel de choclo is a typical Chilean dish...