Isabel Allende at the table

In Chile, the day revolves around almuerzo, the big hot midday meal (often a simmered cazuela), then las once around 5 p.m. — a savory-sweet snack inherited from English tea where bread, sopaipillas, and manjar sweets are shared. Desayuno is light, and cena, late, is often just an extension of las once. National holidays (the Dieciocho in September) break this routine with empanadas, wine, and dancing. In Isabel Allende's work, these moments at the table are the stage for transmission between women.

The soul of Chilean cuisine lies in pino: a hash of long-cooked onion and meat, seasoned with comino (cumin) and ají de color (sweet paprika). This is what flavors the national empanada. Alongside, merkén — smoked dried Mapuche chili — brings the indigenous note and southern warmth.