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Chilean cuisine is surprisingly rich and diverse, with influences primarily from its indigenous peoples, Spanish and French gastronomy, and today, even techniques and ingredients from numerous migrants across the Americas.
Chilean food is characterized by the use of fresh, local ingredients, mainly seafood, fish, meats, and vegetables, which give rise to a wide variety of traditional dishes that have been passed down from generation to generation.
That’s why, when enjoying a good Chilean dish, it’s important to choose the right beverage to accompany it and enhance its flavors.
This process, known as pairing, essentially involves harmoniously combining food and drink so that they complement, contrast, and highlight each other’s flavors and textures.
Beer and Chilean Food Pairing
In the case of Chilean cuisine, beer has become an increasingly popular beverage to pair with traditional dishes.
Beer, like Chilean wine—one of its most renowned products worldwide—offers a wide variety of flavors and styles, allowing for experimentation with different combinations to find the perfect match for each dish.
From light and refreshing beers to robust and dark ones, each beer style can uniquely complement the flavors of Chilean dishes.
In this article, we present a selection of recommended pairings of Chilean food and beer, aiming to provide you with options and suggestions to experiment with and enjoy to the fullest.
Traditional Pastel de Choclo
Pastel de choclo is a traditional Chilean dish made with choclo (sweet corn), ground or chopped beef, chicken, onions, olives, and raisins, all cooked and baked in the oven.
To pair with pastel de choclo, a Blonde Ale is recommended. Its mild malt and hop flavors balance the creaminess of the corn, while its light carbonation helps contrast and cleanse the fatty flavors of the meat, preparing the palate for the next bite.
Original Chorrillana Porteña
Chorrillana is a fast-food dish created in the port city of Valparaíso, consisting of a base of French fries topped with beef, onions, and scrambled eggs.
To pair with chorrillana, an American IPA is recommended. Its bitter hop flavor and dry finish perfectly balance the grease from the fries and meat, while its spicy and fruity hop notes complement the flavors of the onions and eggs.
Curanto en Hoyo Chilote
Curanto is a traditional dish from Chiloé Island, a stew of various types of seafood, potatoes, smoked pork, longaniza sausage, and bread or potato cakes, cooked in a pit with hot stones and covered with nalca leaves.
To pair with curanto en hoyo, a German Bock beer is recommended. Its toasted malt flavor and slight caramel sweetness complement the intense flavors of the seafood and smoked meat, while its defined yet smooth body helps balance the dense texture of the milcaos and chapaleles (potato and flour breads).
Completo Italiano
The completo italiano is one of the most recognized hot dogs in the world, characterized by its unbeatable combination of tomatoes, avocado, and mayonnaise, resembling the flag of Italy, sometimes with a touch of mustard and ketchup.
To pair with a completo italiano, an Amber Ale is recommended. Its mild malt flavor and refreshing hop touch complement the meaty flavors of the sausage, the creamy texture of the avocado, and the lightness of the chopped tomatoes, while its mild bitterness helps balance the fat from the mayonnaise and the acidity of the mustard.
Porotos con Mazamorra
Porotos con mazamorra is a traditional Chilean dish made with a base of cooked white beans combined with ground corn and a touch of ají de color (red pepper with butter).
To pair with porotos con mazamorra, a German Hefeweizen is recommended. Its fruity sweetness with banana and clove notes perfectly complements the sweet flavors of the corn and the savory sofrito, while its effervescent carbonation helps balance the dense texture of the beans, clearing and reactivating the palate for the next bite.
Baked Empanadas de Pino
Empanadas de pino are a traditional Chilean dish made with flour dough filled with ground or chopped beef, onions, olives, raisins, and hard-boiled eggs.
To pair with empanadas de pino, a German Dunkel beer is recommended. Its toasted malt flavor, with notes of whole-grain bread and caramel, complements the flavor of the ground beef and the spiced filling, while its medium body and carbonation help cleanse the palate from the dense texture of the dough, creating a balanced and tasty combination.
Patagonian Lamb on a Spit
Lamb on a spit is a traditional dish from Chilean Patagonia, prepared with a whole lamb slowly cooked on a wooden or steel cross over burning native wood embers.
To pair with lamb on a spit, an excellent option is a Stout beer. Its roasted malt flavor, with hints of coffee and chocolate, complements the toasted and smoky flavors of the meat, while its dense body helps balance the texture and intense flavor of the meat, cleansing the palate from the lamb’s fat.
Sopaipillas with Pumpkin and Pebre
Sopaipillas are fried disks made with wheat flour dough and mashed yellow pumpkin, typically served with a sauce made from tomatoes, onions, cilantro, and chili called pebre.
To pair with sopaipillas and pebre, a Belgian Witbier is recommended. Its light and refreshing flavor complements the mild and sweet taste of the fried pumpkin bread, while its citrus and coriander seed notes enhance the fresh and herbal flavors of the pebre, creating a fresh and delicious pairing.
Arrollado Huaso Campesino
Arrollado huaso is a dish originating from central Chile, made with rolled pork covered in chili paste, cooked in a broth with spices and vegetables.
To pair with arrollado huaso, an Amber Ale is recommended. Its mild malt flavors, with notes of caramel and nuts, complement the flavor of the pork and spices, while its smooth body and medium carbonation help balance the spicy notes of the chili in each slice.
Alfajores with Manjar or Chilenitos
Alfajores with manjar are a traditional sweet, also known as “chilenitos,” made with two soft cookies and a generous layer of manjar (dulce de leche), optionally topped with meringue.
To pair with alfajores with manjar, a Porter beer is recommended. Its roasted flavor, with notes of chocolate and coffee, contrasts the sweet and creamy flavor of the manjar, while its medium and smooth body helps dissolve the cookies and meringue on the palate, creating a delightful bite.
Caldillo de Congrio
Caldillo de congrio is probably one of the most recognized dishes in Chilean cuisine, a stew made with conger eel medallions, onions, peppers, garlic, potatoes, cream, and sometimes a touch of merkén.
To pair with caldillo de congrio, a Grape Ale is recommended. Made with the addition of white wine must, its fruity and refreshing grape flavor enhances the freshness of the conger eel, while its natural acidity helps cleanse the palate between bites.
Machas a la Parmesana
Machas a la parmesana are a typical Chilean appetizer from the country’s coast, made with grated cheese and butter, baked and served directly in their shells.
To pair with machas a la parmesana, a Session IPA is recommended. Its low alcohol content and defined hop bitterness, with citrus and fruity notes, complement the salty flavor of the machas and the creaminess of the Parmesan cheese, while its active carbonation balances the texture of the seafood without overwhelming its natural flavor.
Cazuela de Vacuno
Cazuela de vacuno is a traditional Chilean stew with hundreds of variations, but its most popular version uses beef, potatoes, pumpkin, onions, and corn.
To pair with cazuela de vacuno, a Brown Ale is recommended. Its toasted flavor complements the roasted flavors of the meat, while its mild malt sweetness with caramel notes complements the flavor of the vegetables and rice, creating a balanced and delicious texture.
Charquicán with Egg
Charquicán is a traditional dish consisting of a stew of ground meat and seasonal vegetables, usually potatoes, pumpkin, carrots, and green beans, often topped with a fried egg.
To pair with charquicán, a Belgian Dubbel is recommended. Its toasted malt and dark fruit flavors complement the tender flavor of the meat and vegetables, while its calm carbonation balances the creaminess of the cooked potatoes, creating a delicious and comforting combination.
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Locos with Mayonnaise
Locos with mayonnaise is a typical dish made with this Chilean mollusk, which is softened and cooked with minimal intervention to preserve its natural flavor, usually served topped with homemade mayonnaise, accompanied by lettuce and green sauce.
To pair with locos with mayonnaise, a Belgian Saison is recommended. Its dry and spicy flavor enhances the taste of the locos and complements the fresh and acidic flavor of the lemon and mayonnaise, with floral and herbal notes that highlight the freshness of the lettuce and green sauce.
Chacarero Sandwich
The chacarero is a sandwich originating from the farms of southern Chile, made with slices of beef, fresh tomatoes, and green beans, topped with chopped green chili, giving it a crunchy and juicy texture.
To pair with a chacarero, a Vienna Lager is recommended. Its malty and sweet flavor, with subtle caramel notes and low bitterness, perfectly complements the natural flavor of the meat and the fresh, crunchy vegetables, adding a refreshing note that enhances the flavors and balances the spiciness of the chili.
Crab Pie
Crab pie is a traditional Chilean dish made in a clay pot, combining crab meat, breadcrumbs, milk, onions, baked and topped with buttery or Parmesan cheese.
To pair with crab pie, a Belgian Tripel is recommended. Its sweet and spicy notes complement the smooth texture of the crab pie, while its fruity and peppery notes contrast with the intensity of the crustacean’s flavor, with active carbonation that cleanses the palate after each bite.
Final Thoughts
In summary, beer and its hundreds of varieties are undoubtedly a great option for pairing with the best dishes of Chilean cuisine, each offering unique flavors and characteristics.
To conclude, keep in mind that the pairings we’ve recommended are just some of the many possibilities that exist, so the invitation is to experiment with different beer styles and Chilean recipes of all kinds to discover which combinations work best for you.
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