The stunning Chilean capital and colonial Spanish city nestled among the Andes mountains is a favorite South American travel destination for summer ski bums and wine lovers. While Santiago may bring to mind comfort-food favorites like overstuffed completos or heaping plates of pernil, the city is in a unique state of culinary flux. Santiago chefs are reversing the old trope that said traditional Chilean food was not suited for fine dining, inspired by the inward-looking approach of Noma and simultaneous culinary revolutions throughout South America. There’s increased access to and appreciation of indigenous ingredients used traditionally by the Mapuche people, and a new integration of modern techniques with Chilean classics. Whether experiencing Santiago’s bistronomy movement, the modernization and re-imagining of Chile’s beloved barbecue, or its sangucherías, traditional outposts of Chile’s vibrant sandwich culture, Santiago’s way of eating and cooking is evolving in ways we’ve never seen before. Pair that with the influx of openings from some of Latin America’s biggest culinary names, like Gastón Acurio and Héctor Solís, and you’d be hard pressed to find a more exciting food city in the Southern Hemisphere.

Without further ado, the 38 essential dishes and restaurants of Santiago, Chile.

Prices per person, excluding alcohol:

$ = less than 6 , 500 pesos (less than $10 USD)

$$ = 6 , 500 - 16 , 500 pesos ($10 - $25 USD)

$$$ = 16 , 500 - 33 , 000 ($25 - $50 USD)

$$$$ = 33 , 000 and above ($50 USD and up)