Dishes marked by the identity of ancestral peoples allow a great gastronomic offer: tropical fruits from fertile valleys in the middle of the desert; classic empanadas or pastel de choclo (corn pie) from the central zone. On the Chilean coast, the protagonists are the caldillo de congrio (conger eel stew) and machas parmesan. In the south, enjoy the casseroles of the Mapuche cuisine, the curanto of Chiloé, and Patagonia’s king crab.
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