page_title: Chilean cuisine
section_title: Breads
hierarchical_section_title: Chilean cuisine / Other typical Chilean dishes / Breads
caption_attribution_description: English: two typically Chilean breads: hallulla (left) and marraqueta (right) Deutsch: zwei typische chilenische Brotsorten: Hallulla (links) und Marraqueta (rechts) Español: dos tipos de pan típicos de Chile: hallulla (izquierda) y marraqueta (derecha)
context_page_description: Chilean gastronomy stems mainly from the combination of traditional Spanish cuisine, Chilean Indigenous Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, Italy, the United Kingdom and France.
  The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood products to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current.
  Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. Chilean cuisine also shares some similarities with Mediterranean cuisine, as the matorral region, stretching from 32° to 37° south, is one of the world's five Mediterranean climate zones.
context_section_description: Chileans are one of the biggest bread eaters in the world; second after the Germans, in fact. Chileans eat bread at breakfast, lunch (as a side or appetiser), Las onces or dinner. Bread for “onces” should be as fresh as possible, ideally bought still hot from the local bakery.
  Marraqueta, also called Pan Batido or Pan Frances: a staple in any home, marraqueta is a simple kind of bread which is characteristic for having a crispy crust and a soft, airy interior. Marraqueta and mashed avocado are the most common element in “las onces”.
  Hallulla
  Pan amasado
  Pan de huevo
  Coliza This bread is rectangular or diamond shaped with a flat top. The bread is made of layers and layers of dough and is easily pulled apart. It also looks like the bread is folded over and over.
  Dobladas Similar to colizas, made of fatty and heavy dough folded in triangles.
  Pan con chicharrones
  Tortilla de rescoldo
caption: Chilean breads Hallulla and Marraqueta
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