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Chilean gastronomy is the result of the fusion of indigenous and European flavors, which has given rise to unique and delicious dishes. One of the most representative dishes of this fusion is pastel de choclo, which combines ingredients such as corn, meat, onion, egg and olives, influenced by indigenous cuisine with the introduction of European ingredients such as meat and olives.

Another emblematic dish is curanto, typical of the southern part of Chile, which consists of cooking seafood, meat and potatoes in a hole in the ground, a technique that comes from the Mapuche and Chono indigenous people, but which incorporates ingredients introduced by the European colonizers.


The cazuela is another example of this fusion, as it combines meat (generally chicken or beef), with pumpkin, potatoes, corn and rice, native ingredients with Spanish culinary influences.

These are just a few examples of Chilean dishes that fuse indigenous and European flavors, creating a gastronomy rich in history and flavor.

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