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Mapuche cuisine has had a significant influence on Chilean gastronomy, providing a variety of ingredients, culinary techniques and traditional dishes that have enriched the country's cuisine. One of the most emblematic ingredients of Mapuche cuisine is maqui, a wild fruit used to prepare juices, desserts and liqueurs, which has gained popularity in Chilean gastronomy for its unique flavor and antioxidant properties.


Another important ingredient is the pine nut, the seed of the araucaria tree, which is used in the preparation of stews, soups and cakes, providing a characteristic flavor and texture to dishes. In addition, Mapuche cuisine has incorporated traditional cooking techniques, such as curanto, which involves steaming food underground, andmuday, a fermented drink similar to chicha.

Dishes such as catuto, a type of corn bread, and chochoca, a steamed corn dough, are also examples of the Mapuche influence on Chilean gastronomy. In summary, Mapuche cuisine has left a deep mark on Chilean gastronomy, providing flavors, ingredients and culinary techniques that have been integrated into national cuisine and have enriched its diversity and flavor.

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