Mapuche cuisine: the ancestral dishes that survive in southern Chile

Before there were wine valleys or craft breweries in southern Chile, a cuisine of its own already existed on that same land: Mapuche gastronomy, built over centuries around the seasons of the year, what nature made available at each moment, and the sustainable use of the land.

Mapuche gastronomy is closely tied to the seasons, to the fruits nature offers, and to the sustainability of the environment where it's practiced: only what's needed is used, without overexploiting the land or its resources. That logic means dishes vary through the year, rather than repeating the same menu year-round as much of modern Western cooking does.

Muday (or mudai) is the best-known and most widely consumed drink in Mapuche culture: a fermented juice made from wheat or araucaria pine nuts, traditionally served at any time of day and usually present at ceremonies and important family gatherings.

Catuto is a bread made from cooked wheat, while milcao is made with grated potato -a preparation that's also part of Chilote cuisine, a typical cultural crossover in southern Chile. Both usually accompany stews and casseroles, playing a role similar to bread in other cuisines around the world.

Merkén is made from smoked, ground chili pepper mixed with salt, and is used to season all kinds of dishes. Drying and smoking are central techniques in Mapuche cuisine, used both to make merkén and to preserve food that needed to last longer before refrigeration existed.

The Araucanía region has the largest concentration of restaurants specializing in Mapuche cuisine, many of them run directly by local communities, which guarantees a more authentic experience than a generic restaurant that only uses Mapuche aesthetics as decoration.

To better understand the cultural context behind these dishes, check our guide to Chile's indigenous peoples, which explains how to approach these communities respectfully during a trip.

Does muday contain alcohol?

Yes, since it's a fermented drink made from wheat or pine nuts, muday develops a low alcohol content during fermentation, though its traditional role goes beyond the alcoholic aspect and is tied to ceremonies and social gatherings.

Where can I buy authentic merkén in Chile?

It's sold at fairs and markets in Araucanía, as well as in gourmet shops and supermarkets across the country, though the version made artisanally by Mapuche communities tends to have a more intense, authentic flavor.

Is Mapuche cuisine mostly vegetarian?

Not exclusively: it combines products of the land like wheat and potato with meats depending on seasonal availability, always following the logic of using only what the environment sustainably offers at each time of year.