From Humboldt-fed waters to island pit feasts

Chile’s 6,400-km coastline and the cold Humboldt Current make seafood a pillar of everyday cooking—think merluza (hake), reineta, congrio (cusk-eel), shellfish, and more. Dishes range from caldillo de congrio, the cusk-eel soup celebrated by Pablo Neruda, to machas a la parmesana (razor clams baked with parmesan) served all along the coast. Far south, Chiloé’s communal curanto—a layered bake of shellfish, meats, potatoes, and nalca leaves cooked in an earth pit—anchors festive gatherings and highlights island terroir. Across markets and marisquerías you’ll also find pastel de jaiba (crab casserole) and grilled reineta, showcasing simple techniques that let pristine seafood lead.