If you’ve eaten in a Santiagueño restaurant and been impressed with the food, you’re most probably a Santiagueño yourself; or fond of bland food. Restaurant menus in Santiago, despite the city’s proximity to the Pacific Ocean, are heavy on meat that is light on flavor.
Applying the fat equals happy theory, restaurants serve abundant portions to compensate for sparse taste. A sandwich and an order of fries are often sized for two.
The Parrillada is a towering example of carnivorous excess. A signature Chilean dish, the Parrillada is multiple different cuts of beef and pork, as well as and black and white pudding, piled high on a pint-sized grill (a ‘parrilla’), which is plopped down at your table. The menu may indicate that the smallest Parrillada serves two, but it’d take two veracious eaters to polish off one of these behemoth dishes.
Don’t look for black pepper to spice up your food. Most restaurants don’t carry the loveliest table spice. If you don’t mind a little heat, Aji Chileno can be applied generously to your meat to give it some zip. You might also hoard some of the scrumptious Aji Pebre – which will be served with your bread – for meat basting purposes.
A wonderful exception to the cities bland and boring cuisine is Las Vacas Gordas steakhouse in Barrio Bellavista (located at Cienfuegos 280). The meat and pisco sours are beautiful and the lovely Chilean wine is very reasonably priced.
Tips for the Traveler
A completo is a hotdog served with mayonnaise, diced tomatoes and avocado. The hotdogs are boiled, not grilled, to ensure proper blandness.
Empanadas in Santiago strictly adhere to the bland is better Santiagueño food philosophy. The seafood empanadas at El Mercado Central are, however, delicious.
When in a diner-type restaurant, dare them to find a food they can’t pile on top of French fries; but don’t lay a wager, you’ll lose.
A Lo Pobre means that they’ll throw a fried egg on top of your meat. No, A Lo Pobre does not translate to ‘more cholesterol please.’
Palta is avocado, which will be served on every sandwich and salad, usually sliced but oft times in an agreeable enough guacamole.
