Pastel de choclo
(Pastel de maiz, Corn pie)
Chile's favorite home-cooked meal, the soft and creamy pastel de choclo is a casserole-like pie that is also popular in Peru, Argentina and Bolivia. It consists of ground beef, chicken, black olives, onions, hard-boiled eggs, and dough made from fresh grinded corn called choclo.
Corn plays a key role in the dish, and unsurprisingly so – it was worshipped by the ancient Incas whose most important god was the Corn God. Corn was so important to Incas that their chief, believed to be a descendant of the gods, planted the first corn seeds every year.
According to anthropologists, the dish probably originates from the Spanish conquerors who hired tribal cooks to make them a meal as a reminder of home. The cooks implemented corn dough into a dish similar to empanadas, and pastel de choclo was born.
Nowadays, large raisins are sometimes incorporated into the pie, while the pie itself gets sprinkled with sugar before baking, ensuring that a caramelized crust develops on top. All that's left is to enjoy it while it's hot and consume a delicious slice of culinary history.
