Empanadas de pino, the completo, and the seafood of the coast

The Chilean empanada de pino (beef, onion, egg, olive, raisin) is baked, not fried, and best from a neighborhood bakery. The completo is a hot dog buried in avocado, tomato, and mayonnaise, and it's lunch for half the country. On the coast, Valparaíso and the Mercado Central in Santiago serve congrio (conger eel), machas, and ceviche; pastel de choclo (corn pie) is the winter comfort dish. Chilean wine is cheap and good; the Casablanca and Maipo valleys are an easy day trip.