Gabriela Mistral (1889-1957):
Poet. Nobel Prize Laureate in Literature, 1945.

Pablo Neruda (1904-1973):
Poet. Nobel Prize Laureate in Literature, 1971

José Donoso (1924-1996):
Chile’s foremost novelist

Isabel Allende (1943)
Her novels have been translated into 27 languages


- Claudio Arrau (1903-1991): Pianist. Worldwide renowned for his technique and style.

- Ramón Vinay (1912-1996): Famous opera singer

- Verónica Villarroel and Cristina Gallardo: Two of today’s leading sopranos

- Violeta Parra (1971-1968): Renowned talented folk artist in music, poetry, painting, and tapestry.

- Víctor Jara (1932-1973): Folk singer and songwriter

- Chilean folk music became internationally well-known thanks to musical groups like Inti- Illimani, Congreso, and Los Jaivas.


- Roberto Matta (1911-2002): Last famous painter of the Surrealist Movement

- Claudio Bravo (1936): Painter. Contemporary Hyperrealist

- Marta Colvin (1907-1995): Sculptor. Well-known in Europe and Latin America

FIRST MAYOR LITERARY WORK WRITTEN ABOUT CHILE: Poem entitled “La Araucana” written in 1569 by Spanish Poet Alonso de Ercilla y Zúñiga



Ajiaco: Beef jerky soup (cut in strips, finely diced fried onions, paprika, potatoes, boiled eggs, parsley, salt, pepper and cumin)

Asado Criollo: Beef or mutton skewered on sharp sticks and grilled over a fire until golden brown

Asado de vacuno con ensalada chilena: Roast beef with Chilean style salad (tomatoes, shredded onions, oil, salt and spices).

Bistec a lo pobre: Steak served with two fried eggs, fried onions and French fries.

Cazuela de vacuno: Beef soup (beef, onions, paprika and spices are sautéed until golden brown. Cold water is poured over: rice and a wide variety of vegetables are added: potatoes, corn on the cob, zapallo, etc.)

Cebiche: Raw fish marinated in lemon juice, chopped onions and spices.

Chancho en piedra: Tomatoes, garlic, onions, hot pepper, oil, salt and spices ground in a mortar.

Chupe de mariscos: Stew of fresh seafood (abalone, crawfish, mussels, clams, etc.) cooked in a sauce made with butter, bread crumbs, cheese and spices.

Curanto: Fish, shellfish, beef, port, poultry, sausages and vegetables are layered between seaweed or cabbage leaves and baked on heated stones.

Empanadas de horno: Meat turnovers filled with chopped beef, onions, olives, raisins, hard-boiled eggs and baked in the oven.

Humitas: Grated corn, finely chopped fried onions, sweet basil, salt and pepper. The mixture is wrapped in the corn husks, boiled and served hot.

Ostiones a la parmesana: Scallops with grated cheese, butter, and pepper baked until golden brown.

Paila marina: Fish chowder

Pastel de choclo: The bottom of a clay dish is covered with “pino” (sautéed chopped beef, onions, raisins, hard boiled eggs and spices). Pieces of boned or deboned fried chicken are placed on top; all this is covered by a thick mixture of grated fresh corn cooked with butter, sweet basil, egg yolks, sugar, salt and spices. It is baked in the oven until golden brown.

Porotos Granados: Fresh cranberry beans cooked with fresh pumpkin, fresh corn, fried onion, paprika, oregano, salt and pepper.

Pulmay: Shellfish, pork and vegetables (Indian dish)



Chacolí: Hard cider (Chicha) mixed with orange juice

Chicha: Fermented grape juice boiled in a big copper pot coated on the outside with clay (The fermentation occurs after eight days of boiling. This permits the drink to last for a long period without losing its taste or alcoholic content)

Chicha de manzana: Fermented apple cider

Guindado: Cherry brandy

Licor de oro: Brandy with milk

Pichuncho: Vermouth or sweet wine with pisco

Pipeño: Fermented wine

Pisco: Pure grape brandy. May be served straight or as a “sour”. The most popular “Pisco Sour” (three parts of pisco, one part of lemon juice, sugar and ice)

Copyright © 2005- Embassy of Chile, Washington, DC and GlobeScope, Inc.