A Taste of Chile on Sunday, April 15

For the fourth consecutive year, the city will celebrate the culinary traditions of the country this weekend.

SANTIAGO –  Chilean Food Day, this year on Sunday, April 15, was established by presidential decree in recognition of the rich culinary heritage of Chile.

The geographical size and diversity of the various climates in each region means that Chile is able to produce a wide variety of agricultural products.  As a result, there is sure to be something to suit everyone’s tastes. Fish dishes, broths, meat rolls, salads, pastels, stews, soups and desserts will all be on display. All, of course, can be washed down with some world-famous Chilean beverages.

Pastel de Choclo is a national favorite. Photo: Paloma Baytelman

This year, Agriculture Minister Luis Mayol will celebrate the Day of Chilean cuisine, accompanied by outstanding chefs and culinary writers. The event,  in conjunction with INACAP, will feature food samples, Chilean cooking classes, tastings and meals from different regions and ethnicities, including Rapa Nui, Mapuche and Aymara. These will take part in the central hall in INACAP Apoquindo.

These will represent the three distinct zones of Chilean cuisine: Cesar Yescas from the north, Cuisine of the Central Coast and Cuisine of the South. This gives you an opportunity to travel the tastes of Chile and celebrate the great diversity found in the country, while staying right in the heart of the capital.

Events will be held all around the city and Chilean recipes will be distributed throughout the weekend at numerous Santiago Metro Stations.

Patio Bellavista, always full of activity, will join the national celebration and host free food activities, open to the public on Sunday, April 15th at 8 p.m. in the Amphitheater. There will be cooking classes, tastings of products, recipes and live Chilean music throughout the night that will satisfy all your senses.

INACAP created the first school of gastronomy 36 years ago, and was the first institution to formalize culinary education in the country.