Made with chilean ingredients like corn, "Pastel de Choclo" is a traditional recipe, with slight variants. Made with a first layer of "pino" filling (very much like the chilean empanadas) and a second layer of corn cream (sometimes salty, other sweet), and optional topping according north (sugar), center ("ají de color") or meringue (south, heritage from our german colonies), cooked any part for separate, then final cook at oven (could be mud oven, wood or domestic electric/gas). Optional mounted on "greda" clay plate or fountain or artisanal hand made dough plates (similar dough like empanadas).