About 10 years ago, my family and I escaped the cold winter of Salt Lake City and headed to sunny Chile for a needed summer family vacation. One of the highlights of that trip was visiting my 90-year-old grandmother in Santiago, where we were greeted with the amazing aroma of her homemade Pastel de Choclo. This dish, one of Chile’s most beloved traditional meals, was even better than we remembered. And of course, we paired it with a fresh Ensalada a la Chilena and some spicy pebre.
So, What Exactly is Pastel de Choclo?
Pastel de Choclo is a classic Chilean dish that’s perfect for summer. It’s a savory corn pie with layers of seasoned beef (pino), chicken, hard-boiled eggs, and sometimes olives. This filling is topped with a thick layer of creamy, sweet corn (choclo) and baked until golden and slightly crunchy.
The beauty of Pastel de Choclo lies in the balance between the sweet, creamy corn and the savory filling. The combination of these flavors creates a satisfying, flavorful dish that’s comforting in every bite. It’s a meal that brings back memories of family and home.
A Bit of History
The origins of Pastel de Choclo go back to Chile’s indigenous Mapuche cuisine, where corn has always been a staple ingredient. Over time, the dish evolved as Spanish influences introduced meats like beef and chicken into the mix. Today, it’s a cherished dish enjoyed during the summer months when corn is in season, but it’s one that resonates with the warmth and flavor of Chilean traditions year-round.
For our family, Pastel de Choclo is more than just a dish—it’s a piece of our heritage. That day in Santiago with my grandmother remains one of our favorite food memories, reminding us of the love and care that goes into preparing traditional Chilean meals.
Perfect Pairings: Ensalada a la Chilena and Pebre
A rich dish like Pastel de Choclo pairs perfectly with lighter sides. One of our favorite combinations is a fresh Ensalada a la Chilena—a simple salad of tomatoes, thinly sliced onions, cilantro, and a drizzle of olive oil. Its bright, fresh flavors offer the perfect contrast to the creamy corn pie.
Another must-have is pebre, a classic Chilean salsa made with tomatoes, cilantro, garlic, and a little kick of chili. Whether you spoon it over your Pastel de Choclo or enjoy it on the side with some crusty bread, pebre adds just the right amount of spice to complement the richness of the meal.
And By the Way… Add a Sprinkle of Merquén
While we love the traditional flavors of Pastel de Choclo, we like to give it an extra twist by adding a touch of Merquén. This traditional Chilean spice, made from dried and smoked chili peppers, coriander, and cumin, adds a smoky, slightly spicy flavor that really elevates the dish. Originally used by the indigenous Mapuche people, Merquén has gained popularity around the world and is now a favorite of top chefs everywhere.
A light sprinkle of Merquén on your Pastel de Choclo or even on your pebre brings a whole new layer of flavor that’s hard to resist. It’s our go-to finishing touch for many Chilean dishes!
Ready to make this Chilean classic at home? Check out our recipe for Pastel de Choclo below and don’t forget to add a touch of Merquén for that extra burst of flavor.