Lunch Spanish: Trying Pastel de Choclo in Santiago, Chile
My previous experience with Pastel de Choclo in Santiago, Chile was just okay, so I wanted to give it another shot, this time at a local spot called Bar Nacional. So how did it go?… Watch the video to find out and learn some useful “Lunch Spanish” along the way!
Follow along with the video for best results:
Lunch Spanish: What Is Pastel de Choclo?
For those unfamiliar, Pastel de Choclo is a traditional Chilean dish that roughly translates to “corn pie.” It’s a casserole-style meal that combines a sweet corn topping with a savory filling — usually chicken, ground meat, olives, and hard-boiled eggs. The result is a sweet-and-savory blend that many find comforting and unique.
This dish was mentioned to me by my tour guide from my Santiago walking tour. After that tour, I did try it at a different restaurant from this post, but the experience was just blah and they did say that theirs was made differently from the traditional and with less ingredients.
So now I was ready to try the “real” Pastel de Choclo – and looks like this was it!
The Wait and First Impressions
When I first sat down, the service was… slow. I know things move at a different pace in Latin America, especially during peak lunch hours, but it felt like my order might have been forgotten being that some people who arrived after me got their meals first.
till, I tried to be patient. It was around 2 PM on a weekday, prime lunchtime, so I cut them a little slack.
The only juice option available was orange juice, which was just okay as far as taste. They did add some vitamins to it too, so guess that’s a plus. I also noticed a cultural difference when it comes to customer service. Here, servers often disappear after bringing your food, and that was the case again.
Finally, the Food Arrives
When the dish came, I had mixed feelings. The Pastel de Choclo looked promising, but it was a bit cold, and the chicken was on the harder side, suggesting it might have been precooked. Still, I wasn’t going to judge it too quickly. After mixing everything together – the dish started to come together.
This version of Pastel de Choclo had more depth than the previous one I tried. It included chunks of chicken, corn, beans, egg, and even some olives (which I wasn’t a fan of, especially the ones with hard pits left in that could crack your teeth! Watch out for those!). The texture was nice, slightly sweet, and balanced well with the savory ingredients.
Dining Culture in Latin America
One thing I’ve noticed repeatedly across Latin America is the unique approach to service. Servers often bring your food and disappear until the end, yet still expect a tip. Culturally, tipping is different here — it’s often suggested on the bill, usually around 10%, and not necessarily tied to the quality of service.
Personally, I don’t mind tipping, especially when I understand the context, but I wish there was a bit more attentiveness during the meal. For example, no one checked in to see how my meal was going. That said, at least this time the waiter did come to clear my table and exchange a few words before taking payment, which isn’t always guaranteed.
Final Thoughts and Cost Breakdown
The total bill came to 18,000 Chilean pesos, which is about $18 USD. The suggested 10% tip was included, and I went ahead and paid it.
Overall, I’d give the Pastel de Choclo at Bar Nacional around a B rating. The flavors were better than my first experience with this dish, and while not exceptional, it was satisfying.
Would I come back? Maybe. It wouldn’t be my first choice, but it wouldn’t be my last either.
Travel Tip: Minimize Restaurant Visits
One thing I always remind myself (and others): eating out frequently can really drain your wallet, especially while traveling. A lot of these dishes you can cook yourself—or at least learn to. I’m not even that great in the kitchen, but there’s value in eating at home or cooking simple meals while abroad.
That said, this was a decent experience. Not amazing, not terrible…just okay.
So that’s it for today’s Lunch Spanish. As always, make EVERY Experience a RICH Experience.
And remember…
You don’t have to be perfect, just be good enough.
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