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The first thing many exchange students make note of while studying here, is that Chilean food is generally quite bland. There is a stereotype that “white people” (referring to what I assume is families living in the U.S. with a heritage similarly from the US) don’t know how to season their food. To be completely honest, I think there is a lot of truth behind this stereotype. In my experience back in Denver, visiting friends who did not have an ethnic background, I often had food that was not nearly as seasoned as the food my Hungarian family makes. Apparently, Chileans are the “white families” of Latin America, because compared to the incredible flavors of Peruvian gastronomy, Chilean food sometimes seriously lacks flavor.
I like my food with a kick. Not crazy hot ghost peppers, but I enjoy a nice amount of red pepper flakes or a dollop of hot Hungarian pepper paste on many meat dishes. One day, I was microwaving some leftover chicken at my chilean home and I looked in the fridge to find some sauces to boost my dinner. I found: two jars of mayo, yellow mustard, about a dozen packets of McDonalds ketchups, and two sauces that looked promising: a small bottle of Aji paste and a large label-less glass bottle of orange sauce with lots of pepper flakes and seeds. I put a little of each on my plate to try them. My host brother saw my sauces and without hesitation said “cuidate, estos son muy picantes” (be careful those are very spicy), to which I smiled and replied, “ojala que sí!” (I hope so!). The aji had an interesting tang that I liked with the chicken, but I don’t think I would like it with all other foods, while the mystery hot sauce had a fantastic flavor, but unfortunately it wasn’t as spicy as I had hoped.
I am grateful that my Chilean family allows me to use the kitchen freely. I am able to eat whenever I am hungry, and I generally have at least a couple options of leftovers to heat up. I am luckily not a picky eater, and I am able to throw together quick meals when necessary. I do wish we sat down together to eat as a family more often because the conversations would allow me to practice Spanish. Nonetheless, I have had a few occasions to cook or bake Hungarian food (which I miss so much) and my host brothers are always happy to try some!
While some families in Chile may not cook as flavorfully, my general experience has actually been highly positive. I have noticed that Chileans do take pride in their food, and I am a firm believer that "made with love" does count for something. I enjoy the meats and asados (grilled meats), and the sushi (although it always comes with a disproportionate amount of cream cheese), as well as the drinks. The most interesting drink I have had so far is called Mote con Huesillos, and it's a refreshing, traditional chilean drink consisting of a sweet fruit nectar, dehydrated peaches, and fresh cooked husked wheat. I was surprised to find that Chile has a great selection of local beers, not just great wine. I realized that this is largely thanks to the notable German population. If there is one food I will miss more than any other, its manjar: a sweet caramel/dulce de leche cream that can be used like nutella, so pretty anything you want.