Marraqueta mornings and oven-baked pino pies

Chile is famously bread-centric: crusty marraqueta and soft hallulla appear at nearly every meal, for toast, table bread, and sandwich bases. Their histories reflect Spanish wheat, local adoption, and later European influences that cemented a robust bakery culture. Empanadas are iconic, especially empanada de pino—beef-and-onion filling with egg, olive, and sometimes raisins—baked for holidays and weeknights alike. Many trace pino to Mapuche terminology and technique, and you’ll also see cheese-filled, seafood, or fry-shop styles nationwide. Pair with pebre and a glass of pipeño or chicha for the full effect.