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What is the traditional food of Chile? Although there are some dishes that are more famous than others, the truth is that the local gastronomy includes many ingredients and diverse preparations.

Check the following proposals of typical Chilean food to configure the best wedding menu.

North zone menu

Rosa Ibar Banquets

Aimaras, Atacameños and other Andean native communities are the great influences of the local gastronomy of nortina .

Entrance

If you are going for a menu with typical northern food, you can start by serving a starter with clams in parmesan sauce which in the north are seasoned with lemon, butter, pepper, tomato and parmesan cheese.

Main

Wedding meals in Chile often include more than one option. If you're doing it that way, you can offer alpaca medallion flambéed in pisco, accompanied by quinoa risotto and sautéed vegetables.

Or, a spicy rabbit served with grainy rice and boiled potatoes. Both dishes are typical of the area and very exotic flavours. .

Dessert

For the third course, delight your guests with a chumbeque, which is a sweet native of Iquique. It consists of a cookie-like dough, made with flour and butter, which is combined with layers of local fruit jam, such as mango, guava or passion fruit. It also includes honey and pica lemon.

Late night

For the late-night hours, meanwhile, they will show off with a calapurca, which is a soup prepared with alpaca meat, lamb, chicken, llama, potatoes, corn, onion, carrot and rocoto.

Your guests will recharge their batteries with this typical Chilean meal exclusive to the northern area, which is also ideal for the colder seasons.

Drinks

Due to the presence of vineyards, drinks with pisco are not to be missed Among them, the Papaya Sour (pisco, lemon and papaya juice), also known as Serena Libre.

And if you want to surprise with an even more autochthonous drink, include milk punch, which is made with alcohol, milk, cinnamon, cloves and sugar. It is served hot.

Central zone menu

Javiera Vivanco

In the gastronomy of the central zone the following are combined indigenous influences with the contributions introduced by the Spaniards. If you would like to have a wedding reception with typical food from the downtown area, check out the following options.

Entrance

You can open your wedding menu Chilean style with humitas accompanied with tomato and pebre (peppers) The humita is a typical dish based on freshly ground corn, which is wrapped in corn husks.

Meanwhile, if you're getting married in another season, you'll always go with a traditional pine pie baked in the oven In its original recipe, the empanada de pino includes diced beef, onion, raisins, egg, olives and aji de color.

Main

The caldillo de congrio is the most famous typical Chilean recipe of the central coast. It will be a good choice as a main dish.

Always steaming and presented in a pan, the caldillo de congrio is prepared with golden conger eel with onion, potato, carrot, tomato, chili pepper, pepper, garlic and white wine. In some cases it is accompanied by mussels and clams.

But if you want something fresher for your wedding meal, in case it is in the summer season, go for a grilled conger eel in spider crab sauce, accompanied by a green leaves mézclum.

Dessert

What do Chileans like to eat? Dessert is one of the most awaited dishes and, without a doubt, your guests will love the Curican cake.

Similar in appearance to an alfajor, as it is made in layers, the Curican cake consists of a dough made of leaves, which is filled with alcayota, manjar, nuts, almonds, hazelnuts and lucuma, among other flavors. Ideal for pairing with a late harvest wine (Late Harvest).

Late night

What better for a late night than a delicious chorrillana from the port This is a typical Valparaíso food, which combines lots of fried potatoes with beef, chorizo, onions and eggs.

Drinks

One of the classic beverages of the central zone is the mote with huesillo which is a mixture of caramelized juice, wheat hominy and dehydrated peaches without peel, to which you can add pieces of orange.

But when it comes to alcoholic beverages, wines will be the main protagonists, due to the wine valleys of Maipo, Maule, Curicó, Rapel and Colchagua.

South zone menu

Roasts and Lambs Banquetería

For its part, the typical food of Chile, in the south, is marked by the Mapuche influence, by the wide variety of products extracted from the sea and, in certain areas, by the German colonization.

Entrance

Digging into the southernmost cuisine you will also find dishes worthy of the best Chilean food cocktail and subsequent banquet.

And in this case, if it's about the entrance, go for a guanaco tartar or a Magellanic oyster ceviche of Punta Arenas.

Main

For the main course, meanwhile, also from the more extreme zone, a good option of Chilean food is the traditional Patagonian lamb al palo The dish can be served with boiled potatoes and salad.

But if you prefer an alternative that combines more flavors, you won't find anything more southern and appealing than a curanto al hoyo, a Chiloé preparation that incorporates choros, cholgas, clams, picorocos, chicken, pork, sausage, chapaleles, milcaos, beans and peas in pods.

Dessert

Since it is a red fruit native to the south of Chile, delight the palates of your guests with an exquisite murta kuchen Or if they want to offer two options, they will also show off with a cake made of calafate liquor, which is a berry endemic to Patagonia.

Late night

If the party will go on until the wee hours of the morning, include a Valdivian classic Originally from Valdivia, as its name suggests, the valdiviano is a broth made with beef or horse meat, as well as onions, potatoes and eggs.

Drinks

Finally, in addition to southern craft beer, there are several beverages that can be offered throughout the banquet, among them, the golden liquor, which is buttermilk, brandy and saffron; apple chicha; or muday, a traditional alcoholic beverage of the Mapuche people, which is made from the fermentation of grains such as corn, wheat or pine nuts.

What do Chileans eat for dinner or lunch? Although customs vary according to the geographical area, the diversity of flavors will allow you to configure a wedding menu that is not only exquisite, but also very versatile.