Chilean cuisine

Chilean cooking joins indigenous corn and potato to Spanish meat, and on the coast it lives almost entirely off the sea.

The country runs four thousand kilometres, and the cooking changes with the latitude: corn and chilli in the north, meat and wine in the centre, potato, smoked food and shellfish in the south.

Pebre — a sauce of coriander, onion, garlic and ají — sits permanently on the table the way salt does elsewhere. Heat in Chilean food is almost always added rather than cooked in.