Chilean cuisine stretches from the Pacific coast to the Andes and the far south, and its ingredients reflect that extraordinary geography. Seafood is central along the coast, while potatoes, maize, wheat, beans, beef, pork, and poultry are common throughout the country.

Empanadas, pastel de choclo, cazuela, and a wide variety of seafood preparations are among the foods associated with Chile. Indigenous Mapuche ingredients and techniques coexist with Spanish traditions and later European influences, while southern regions add distinctive dishes based on cold-climate produce and seafood.