Best for… Chilean classics
Santiago may lack the carnivorous zeal of Buenos Aires, but meat is still a key ingredient in the local kitchen, especially for lunch. Named after a past president, the Barros Luco is a fillet steak sandwich served with melted cheese (ask for extra avocado, and a dash of ají chileno relish).
You’ll find a fine example at Fuente Alemana, a classic sandwich bar, in situ since 1954. Pastel de choclo is another national icon – a hearty cross between a pie and casserole, layered with sweetcorn, beef, chicken, raisins, olives and onions. Try it for yourself at wood-lined diner Galindo, which is always buzzing with pastel aficionados.