Chilean cuisine stems mainly from the combination of Spanish cuisine with traditional Chilean ingredients, with later influences from other European cuisines, particularly from Germany, Italy, Croatia, France and the Middle East.

The food tradition and recipes in Chile stand out due to the varieties in flavours and colors. The country's long coastline adds an immense array of ocean products to the variety of the food in Chile. The country's waters are home to unique species of fish and shellfish such as the Chilean sea bass (more correctly the Patagonian toothfish), as well as more well-known species such as salmon, sole, hake, tuna, abalone, crab, squid, oysters, lobster and eel.

In addition, Chile is one of the world's largest producers of wine. The country's immense geographical diversity allows for a wide range of crops and fruits to be present in Chilean food.