Pan y más pan! The Various Varieties of Chilean Bread…


Fun fact: Chile is the 2nd biggest consumer of bread … after Germany!

There are 6 types of Chilean bread and here’s a brief summary of each one.

Marraqueta: This is one of the most common breads that Chileans eat. It’s crunchy and there is a slight saltiness in the bread. It’s “cut” until 4 so that you can easily split it to make a mini-sandwich, preferably to eat with Choripan!

Hallulla: This is a flat rounded bread with tiny holes on the top part. It’s light in favor and people often eat this with butter and jamón during tea time!

Amasado: This is a typical Chilean bread that is baked in a brick oven. It’s best with butter and you will often spot this bread being sold on the highways!

If you’re interested in finding out more about Chilean cuisine, check out this great food tour in Santiago here!

Coliza: This bread is made with thin layers of dough being folded over and over again on top of one another. This technique makes the bread easy to be pulled apart.

There are also dobladitas which is made with lard but it’s delicious, and tortilla de rescoldo, which is an unleavened bread with a smokey and woody favor. These two breads are mostly found in the countryside of Chile, but if you spot them in Santiago, give them a try and let us know!

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