Bread is omnipresent in Chilean households. And offer on all meal times for a quick toast at breakfast, a bread basket at lunch, or the building of a sandwich eaten on the go and at Once.
The most Chilean bread is the Marraqueta (also known as Pan Batido or Pan Francés). Marraqueta and Hallullas are described as Pan Corriente, the most common and cheapest everyday options.
Chilean bread is of excellent quality, and most bakeries will have a great selection. Try not to buy bread at supermarkets. The quality is not as good. Ask around. Most Chilean have a bakery they are fond of (picada) and will be happy to point you in the right direction. Some traditional bakeries in Santiago are Lo Saldes and Castaños.
Pan Especiales are pieces of bread with more fat on them (usually butter) like Colizas, Dobladitas, Bocado de Dama, Hallulla especial.
Pan amasado is found in the city, but it is considered the bread of the countryside. Enjoy on holidays, and bought when road-tripping.
Pan de Huevo is a sweet bread found on the beach.
Churrascas is an old kind of bread close to the tortilla de rescoldo (bread baked on the ashes). Churrascas are made on skillets on the stove. It’s a quick bread usually made when the bakeries are closed.
Pan de Pascua is the Chilean fruitcake eaten on Christmas (we know it is confusing).
Click on the pictures to go to the recipes:
