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Chilean Food History and Facts

The cuisine of Chile started being created by the indigenous people from the Chilean region, and it continued being molded by the subsequent historical events, such as the Spanish colonizers, and later the European immigrants, from countries such as France, Germany, or Italy. The Spanish colonizers had the greatest impact in the cuisine of this country, and their influence can be noticed in many of its dishes.

Chilean Gastronomy and Spanish Colonizers

The Spanish colonizers brought ingredients that as time passed by became a basic part of the cuisine of Chile. Among the main ingredients the Spanish brought there is the cows and the wheat, today fundamental in the gastronomy of this country. The Spanish colonizers also included the pork, chicken and sheep in the cuisine of Chile.

Sometime later, the gastronomy of Chile also started including some ingredients that came from Central America, such as melons, goose, and turkey. And sometime after this the dishes started to become more elaborated and refined, when cooks had to serve special dinners for aristocratic parties.

More New Ingredients in the Chilean Cuisine

After this, tea and coffee were introduced to Chile and with them new beverages started becoming popular. Mate was the typical beverage so far, and although these new drinks gained much popularity, mate always continued being popular (and is the most traditional beverage of Uruguay and Argentina). During this period of time wines started becoming more important and refined as well.

During the 20th century, the Chilean gastronomy incorporated elements from other European countries, especially France, and also during this century “fast foods” were added to the popular cuisine of this country as well.

 

 

 

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