Chilean Food Shopping Guide: Best Substitutes at Walmart, Kroger, and Whole Foods

The “sabor chileno” is distinct. It’s a cuisine built on high-quality raw materials and specific seasoning profiles.

While you might not find a “Chilean Section” in your local store, the ingredients to make a perfect Pastel de Choclo or Charquicán are hidden in plain sight.

This guide will help you decode American labeling to find the exact matches for your favorite Chilean recipes.

1. Spices and Seasonings: The Heart of Chilean “Sabor”

The foundation of Chilean cooking lies in a few key spices. In the U.S., these are often grouped under “Latin” or “Hispanic,” but the flavor profiles can differ significantly from Mexican or Caribbean varieties.

Merkén: The Smoked Mapuche Treasure

Merkén has become a global “super-spice.” In high-end supermarkets like Whole Foods or The Fresh Market, it is often sold in the spice section as “Chilean Smoked Chili.”

If your local store doesn’t have it, look for the brand Badia in the Hispanic aisle; they have a widely distributed “Merkén” blend that captures the essential goat’s horn chili (ají cacho de cabra) smoke.

Ají de Color and Oregano

In Chile, we use “Ají de Color” for that iconic red oil in soups. In U.S. stores, sweet paprika (not smoked paprika) is the biological equivalent. For oregano, avoid the “Mediterranean” variety if possible.

Search for Mexican oregano in the Hispanic aisle; it has the citrusy, earthy notes that resemble the oregano grown in the north of Chile (Putre style).

2. The Mote and Legume Challenge: Finding the Right Grains

Legumes are a staple of the Chilean diet, particularly in dishes like Porotos con Riendas. However, the names used in American markets can be confusing for a Chilean native.

Mote: Decoding the Wheat

The wheat used for the iconic Mote con Huesillo is husked, boiled wheat. You will almost never find it labeled as “Mote.” Instead, go to the health food or grain section and look for pearled wheat or soft white wheat berries.

Brands like Bob’s Red Mill offer these, and once boiled with a bit of baking soda, they reach the exact consistency of Chilean mote.

Porotos Granados and Lentils

For Porotos Granados, the best substitute is the Cranberry Bean (also known as the Borlotti bean).

During the summer, you can find them fresh in farmer’s markets, but they are available year-round in dry or canned form in the “International” aisle of Walmart or Kroger.

For lentils, the standard “Brown Lentil” found in the U.S. is identical to the ones used in Chile for Lentejas con Arroz.

3. The Produce Aisle: Seasonal Chilean Exports

Chile is a powerhouse of agricultural exports to the U.S. Due to the opposite seasons, much of the fruit you see in U.S. stores from December to April comes directly from central Chile.

Palta Hass (Chilean Avocado)

While Mexico dominates the market, Chilean Hass avocados are frequently available during the winter. Look for the “Product of Chile” sticker.

They are prized for their higher oil content compared to some tropical varieties, making them perfect for Completos.

Finding the Right “Zapallo”

The Chilean Zapallo Camote (yellow squash) is dense and starchy. The common American “pumpkin” used for pies is too watery and sweet.

To get the right texture for Sopaipillas or Cazuela, you must buy kabocha squash (Japanese pumpkin) or butternut squash. Kabocha is the superior choice for authenticity.

Choclo: The Corn Dilemma

American corn is “Sweet Corn,” which is too juicy for Humitas. To replicate the starchy Chilean Choclo, look in the frozen section for  Maíz Entero).

The kernels are larger, but the starch content is much closer to what is needed for a traditional Pastel de Choclo.

4. Bakery and Sweets: From Manjar to Sopaipilla Staples

Chilean confectionery is world-class, and finding the right “sweetener” is the key to success.

Manjar vs. Dulce de Leche

In the U.S., “Manjar” is sold almost exclusively as Dulce de Leche. For the Chilean palate, Nestlé La Lechera (found in the baking or Hispanic aisle) is the standard.

If you want a thicker, “Manjar de Tarro” consistency, look for Argentine brands like San Ignacio or Havanna in specialty markets or Wegmans.

Chancaca and Harina Tostada

For Sopaipillas Pasadas, you need Chancaca. In U.S. supermarkets, look for Piloncillo or Panela. It comes in hard, cone-shaped blocks and is virtually identical to Chilean chancaca.

As for Harina Tostada, it is rarely found in standard stores, but Gofio (found in Caribbean sections) or Toasted Wheat Flour from health stores is the exact same product.

5. Seafood and Meats: Recreating the Coastline

Chile’s 4,000 miles of coastline mean seafood is essential. In the U.S., you can find several direct imports.

• Chilean Sea Bass: Known in Chile as Bacalao de Profundidad, this is a luxury item available at Costco and Whole Foods.
• Salmon: Most Atlantic salmon in U.S. supermarkets (like Target or Publix) is farmed in the fjords of Southern Chile.
• Mussels (Choritos): Look for frozen Patagonian mussels. Brands like Pier 33 Gourmet are widely distributed and come directly from Chile.

6. The Beverage Aisle: Wines and Pisco

Chilean wine is ubiquitous in the U.S. You can find Casillero del Diablo or Montes Alpha in almost any Walgreens or grocery store.

However, Pisco is trickier. For a proper Pisco Sour, visit Total Wine & More or BevMo!. They typically stock Alto del Carmen or Kappa in the brandy section.

Frequently Asked Questions (FAQ)