Dish finder in Santiago

A hot dog buried under avocado, tomato and mayonnaise, the colours of the Italian flag. Eaten with both hands at a fuente de soda.

Baked pastry filled with minced beef, onion, egg and a black olive. Watch for the stone; Sunday lunches and September holidays revolve around it.

A small fried empanada oozing melted cheese, best eaten hot at the coast or with a drink.

Fried rounds of pumpkin dough sold from street carts, eaten with pebre or mustard. On rainy days, soaked in dark sugar syrup as sopaipillas pasadas.

Thin steak in a round bun with green beans, tomato and chilli. The lomito, with slow-cooked pork, is its rival.

Chopped tomato, onion, coriander and chilli, on the table with bread before nearly every meal.

Razor clams grilled in their shells under butter, white wine and melted parmesan. A Chilean seafood-restaurant classic.

Minced beef, chicken, egg and olives under a sweet crust of ground fresh corn, baked in a clay dish. A summer dish, when the corn is ripe.

Ground corn with onion and basil, steamed in corn husks. Eaten with sliced tomato in summer.

Fresh white beans stewed with corn, pumpkin and basil. A summer stew, meat-free as usually made.

A clear broth with a whole piece of beef or chicken, potato, pumpkin and corn on the cob. The winter cure-all.

A rich fish stew of congrio with potato, tomato and white wine, which Pablo Neruda wrote an ode to.

Beef, pork and longaniza sausage over charcoal, with choripán to start and a tomato and onion salad. The weekend in summer.

A mountain of chips under strips of beef, fried onion and fried eggs, ordered for the table with beer.

Dried peaches in their sweet cooking syrup with husked wheat, sold from street carts in summer. A drink and a dessert at once.

A simple baked custard with a caramelised top, on every set lunch menu.