SABORES CHILENOS:   / saboreschilenos  
DAD:   / tomyhh  
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As I continue with my epic exploration of Miami’s best street food, there’s no way I wasn’t going to dive further into our local LatinAmerican cuisine! Join me and my dad as we try Chilean street food in Miami to explore the flavors of Chile!

For this video, we headed to Sabores Chilenos in West MiamiDade, near Florida International University. Inside, we met Katie, who showed us the restaurant’s dining hall (which also contains a bar), and a market!

They also have several types of empanadas, including chicken, mariscos (seafood), spinach, and beef. They also sell souvenirs from Chile. The cuisine has lots of German influences due to an influx of German immigrants after World War II.

Further on, we saw them making pastries stuffed with dulce de leche and covered in powdered sugar. The pastries were the German influence in the cuisine!. They also have different types of pound cake with dulce de leche in it, which are called pastelitos de la ligua!

In the kitchen, we saw them making empanadas, congrio a la plancha, and pastel de choclo. Then, they made us a pisco sour and let us try a fullbodied Cabernet Sauvignon. I would have loved it chilled!

At our table, we had 3 different empanadas (chicken, beef, and cheese), 6 entrees, and 6 desserts! We started with the empanadas and a spicy salsa called pebre. The beef empanada had thin, light dough and was packed with meat. I loved the pebre, which had a nice tingle. The empanada was packed with meat and flavor! My favorite meat empanada of all time!

Next was the pollo, or chicken, empanada. The chicken was super moist and the olives gave it a really nice flavor. Next was the cheese empanada, which was fried and like a teqeño.

Next was the humita, which is like a Chilean tamale. It contains corn mash, basil, and sofrito inside a corn husk. It’s light, mushy, and so delicious! I loved the chunks of corn. If you love corn, this is the dish for you. The pebre added some heat and a nice contrast!

The humita pairs nicely with the ensalada Chilena, which contains tomato, onion, and cilantro. I drizzled it with olive oil and added some on top of the humita. It added such a nice freshness. Then, we went with the completo, which is a messy, crunchy, and thick Chilean hot dog with avocado, tomatoes, and sauce.

Next was the chacarero, which is basically a steak sandwich with avocadoes, green beans, tomato, and mayo. It had so many flavors and textures, from creamy mayo to chewy meat. I loved the green beans! It felt really healthy.

Then, we went with the pastel de choclo, which was the winner for me. It was sweet, salty, and savory. This dish was incredible! Our final dish was the porotos con mazamorra, which contains pumpkin, fava beans, corn, paprika oil, and basil. It was like a thick bean stew with corn, like if pumpkin mash and corn had made a baby!

Then, we tried the pisco sour. It’s distilled grapes with sugar, sugar flour, pisco, and salt. It’s a little sweet and reminded me of a mojito!

Next was the Berliner, which was so decadent, like an Italian bombolini. Next was a cigarshaped pastry called cachito, which had lots of fluffy layers. The cream was soft. Then, I tried the alfajor, which is like a dulce de leche sandwich cookie between two crackers with powdered sugar on top.

We followed that with the torta mil hojas, or thousandlayer cake, which had tons of dulce de leche and walnuts between the layers. It was dulce de leche overload! Then, was the pound cake, called Arm of the Queen. It was overwhelming but amazing!

Everything was incredible, but the pastel de choclo took the cake for me!

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About Me:

My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.

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