Santiago's Mercado Central, with more than 150 years of history, is the essential stop for trying Chilean fish and seafood in the capital, thanks to its 19th-century iron structure and the variety of fresh products arriving daily from the coast.
What to order
Caldillo de congrio -a conger eel stew immortalized in a Pablo Neruda poem- and machas a la parmesana (razor clams baked with parmesan) are two of the dishes most visitors order. For something simpler, a ceviche or "locos" (a type of Chilean abalone) with homemade mayonnaise are good ways to try local shellfish without committing to a big meal.
How to avoid overpaying
The stalls right in the central aisle, with tables pushed further out toward the entrance, tend to charge more, aimed at tourists. Asking the price before sitting down and comparing between two or three stalls -completely normal there- helps avoid surprises on the bill. As a less crowded alternative, Mercado de La Vega, across the Mapocho River, offers a more local experience at a lower price.
