Best Empanada de Pino in Santiago

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Known for their strict adherence to the traditional recipe; their pino is cooked for hours to ensure the onions are completely translucent and sweet, preventing the "heavy" feeling that poor-quality empanadas can cause. — various (Providencia)

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1:30 PM; a popular neighborhood favorite with a very traditional menu.

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$

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Known for their experimental approach to dough; they use ancient grains and long fermentation, resulting in an empanada that is easier to digest and has a much more complex flavor. — Providencia

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1:30 PM; a trendy and high-quality artisanal bakery.

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$$

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Consistently voted as having the "Best Empanada" in the city by critics; they use high-quality hand-cut beef (picar de cuchillo) rather than ground meat, which provides a superior texture and keeps the filling incredibly juicy. — various (Las Condes / Vitacura)

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1:00 PM on a Sunday; the favorite of Santiago's upscale families.

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$$

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Their empanadas are characterized by a very thin and crispy dough that allows the flavors of the filling to shine; it is the choice for those who find traditional empanada dough too bready. — various (Vitacura)

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12:30 PM; a high-end traditional bakery known for its quality and consistency.

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Their empanadas are kept fresh and warm in ceramic pots, allowing you to sample them alongside other Chilean classics in a single sitting without committing to a full-sized turnover. — various (Providencia)

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1:00 PM; massive and high-quality buffet featuring dozens of dishes.

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$$

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Their empanadas are notorious for their size and weight; one is a full meal. They are baked throughout the day, ensuring you almost always get one that is still warm from the oven. — various (Las Condes / Vitacura)

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1:00 PM on a Sunday; a premier bakery chain that is a staple for local families.

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Known for its exceptionally "peppery" pino; they use a unique blend of local chilies that gives the empanada a subtle heat that lingers without being overwhelming. — various (La Florida)

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12:30 PM; a popular choice in the residential zones of the South.

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Famous for the "juiciness" of their pino; they use a traditional ratio of onions to meat that creates a rich, savory gravy inside the turnover, which is the hallmark of a great empanada. — various (Maipu)

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12:30 PM; a legendary "local secret" with a massive following in the West.

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A favorite for local office workers; their empanadas are fast, affordable, and have a very traditional, "spicy" pino that is heavy on the paprika and cumin. — various (Centro)

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12:30 PM; a historic neighborhood bakery with a very loyal local base.

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While standardized, Castaño empanadas are reliable and always available; they are the best option for a traveler who needs a safe and fast meal in an unfamiliar neighborhood. — various (Ubiquitous)

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1:00 PM for a fast and very accessible lunch.

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Offers a "raw" and very affordable market experience; their empanadas are pulled directly from wood-fired ovens that are visible from the street. — various (Centro)

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1:30 PM; a traditional, high-turnover food stall in the historic center.

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As the name suggests, it is built for speed; the waiters are famous for shouting orders and the hot dogs appear almost instantly. It is a quintessential part of the downtown office-worker culture. — Centro Histórico

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12:30 PM; a historic standing-room-only spot in the heart of the city's pedestrian district.

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This is the most affordable way to eat the dish; while simple, eating a warm empanada from a street cart while exploring the colonial streets is a quintessential Santiago experience. — various (Santiago Centro)

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6:30 PM; a popular mobile cart chain that moves throughout the city.

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This is where the city’s working class eats; look for the "Empanadas de Pino" stalls where the turnovers are served on plastic plates with a side of "pebre" (Chilean salsa). — Recoleta

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12:30 PM; the second-floor food court is a hub for authentic local food.

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San Camilo is a Santiago institution; while mass-produced, their empanadas are the "default" for millions of Limeños and offer a very consistent, reliable flavor profile. — various (Ubiquitous)

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1:00 PM for a quick and very affordable snack.

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The absolute gold standard for the "Pino" in Santiago. The atmosphere is high-energy and old-school; you buy your ticket at the counter and wait for the piping hot empanadas to be pulled directly from the ovens. The crust is legendary for its perfect balance of softness and structure. — Centro Histórico

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11:30 AM; a historic standing-room-only bakery operating since 1930.

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Offers a more refined and technically perfect empanada; they use premium cuts of beef and artisanal olives, providing a "fine-dining" version of the humble snack. — various (Vitacura)

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1:30 PM; a modern "gourmet" take on traditional Chilean food.

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$$$

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A favorite for those arriving or leaving the city; their empanadas are notoriously "heavy" and "satisfying," perfect for long bus or train journeys. — Estación Central

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11:30 AM; a legendary neighborhood landmark near the train station.

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Famous for its exceptionally large " raisins"—they use premium, locally sourced dried fruits that provide a spectacular burst of sweetness against the salty beef and olives. — various (Ñuñoa)

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12:30 PM; a popular neighborhood favorite with a circular counter.

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Known for its exceptionally light and flaky dough; they use a higher-than-average lard content in the crust, which makes the empanada incredibly flavorful and gives it a distinct "home-baked" aroma. — various (Providencia / Las Condes)

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12:30 PM; a historic bakery that is a city landmark for traditional baking.

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$$

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