Meat and poultry

The mainstay of the diet in many regions for centuries, meat and poultry consumption in Chile has doubled in the last couple of decades as fish prices have increased. Eaten at least once a day, they appear in many classic dishes, such as cazuela, empanadas and estofado.

In the arid north, hardy camelids such as alpaca and llama have traditionally been made into warming stews, and although other meat is now available these local animals remain important, especially among the remaining indigenous groups. Elsewhere, locally sourced beef is enjoyed in many forms, from grilled (broiled) ribs and the calorie-laden chorillana to slow-cooked dishes made from osso bucco or jerky, and empanadas made with minced (ground) beef. Large cuts of beef such as asado de tira (short ribs) and steaks are the preference for the weekly barbecue, and the top-quality produce is simply seasoned and then slow-cooked over a low heat so that the full flavour of the meat is brought out.