Pastel de choclo, main dish from Chile: what it is and how it is eaten

Pastel de choclo is a South American main dish made with a layer of ground sweetcorn or choclo, baked over a filling of spiced beef, chicken, onions, raisins, olives, and hard boiled eggs. It is a traditional food in Chile, Argentina, Bolivia, Ecuador, and Peru, often served at lunch or dinner.

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Made with a topping of ground sweetcorn or choclo
Filling includes beef, chicken, onions, raisins, olives, and hard boiled eggs
Traditional in Chile, Argentina, Bolivia, Ecuador, and Peru
The meat filling is called 'pino' in Chile
Baked until the corn crust is golden

What is Pastel de choclo?

Pastel de choclo is a baked dish with a thick, golden layer of ground sweetcorn or choclo on top. The corn is blended into a paste and cooked with milk and lard, sometimes with basil for extra flavor. Underneath, the filling is a mix of minced beef cooked with onions, paprika, and spices, often with pieces of chicken, raisins, black olives, and slices of hard boiled egg. The result is a savory pie that is both sweet and salty, with a soft, creamy corn crust and a rich, aromatic meat filling.

Where does Pastel de choclo come from?

This dish is traditional in several South American countries, especially Chile, Argentina, Bolivia, Ecuador, and Peru. A description from Chile in 1862 mentions a similar pie with minced lamb and chicken, topped with seasoned ground corn. The use of sweetcorn or choclo reflects local crops and tastes. Over time, pastel de choclo became a staple in home cooking and is now seen as a classic comfort food in the region.

How is Pastel de choclo made?

To make pastel de choclo, sweetcorn is ground into a paste and cooked with milk, lard, and sometimes basil. This forms the topping. The filling, called 'pino', is made by cooking minced beef with onions, paprika, and spices, and sometimes adding chicken. The pino is spread in a baking dish, then topped with hard boiled egg slices, olives, and raisins. The corn mixture is spread on top, and the whole dish is baked until the surface is golden and set.

How and when is Pastel de choclo eaten?

Pastel de choclo is usually served hot, straight from the oven, as a main course for lunch or dinner. It is often portioned out from a large baking dish or made in individual servings. The pie is filling and can be eaten on its own, but sometimes it is served with a simple salad. It is a popular everyday meal and is enjoyed by families across the region.

Kinds of Pastel de choclo

While the basic structure of pastel de choclo is similar across countries, the filling can vary. Some versions use lamb instead of beef, or leave out chicken. The mix of raisins, olives, and eggs may change depending on family tradition or local taste. In some places, the corn topping is made with different herbs or extra sugar for a sweeter crust. Each country and household may have its own take on the dish.

What Pastel de choclo means

Pastel de choclo is seen as a symbol of home cooking in South America, especially in Chile. It is a dish that brings together local ingredients and family traditions. The pie is mentioned in literature and poetry, such as an ode by Argentinian poet Florencio Escardó. Its popularity across several countries shows its role as a shared comfort food in the region.

Questions people ask about Pastel de choclo

What is pastel de choclo made of?

It is made with a topping of ground sweetcorn or choclo, and a filling of minced beef, chicken, onions, raisins, black olives, and slices of hard boiled egg. The corn is cooked with milk and lard, sometimes with basil.

Where does pastel de choclo come from?

Pastel de choclo is traditional in several South American countries, especially Chile, Argentina, Bolivia, Ecuador, and Peru. It has been described in Chilean sources since at least the 19th century.

How is pastel de choclo served?

It is served hot, usually as a main course for lunch or dinner. It can be portioned from a large baking dish or made in individual servings.

What does the filling of pastel de choclo contain?

The filling, called 'pino' in Chile, usually has minced beef cooked with onions, paprika, and spices, sometimes chicken, plus raisins, black olives, and hard boiled egg slices.

Is pastel de choclo sweet or savory?

It is mainly savory, but the corn topping can have a natural sweetness, especially if sugar is added. The filling is spiced and salty, creating a balance of flavors.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Pastel de choclo", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Pastel de choclo