'Humitas'

Humita is a food based on corn, an ingredient that is widely consumed in the Andean area, Peru, Argentina, Bolivia and Chile. It consists of a corn-based pasta, seasoned with onion and basil, which is wrapped in the corn leaves themselves. In Chile it is very common to accompany it with Chilean salad (tomato and onion). Its simplicity and easy preparation has made this way of cooking corn passed down through Chilean generations. 

A little history ...

Humita is a gastronomic heritage of the ancestors of the American continent dating back to pre-Columbian times, before the arrival of Christopher Columbus. Its name comes from the Quechua language Humint'a. It is possible to find variations of humita throughout Latin America and each country has its own version of this dish that resembles the tamales of Mexico. 

Chilean humitas are quite basic in their preparation and flavor, that is why it is very common to accompany them with pebre, Chilean salad and many also prefer to give it more sweetness by adding sugar. 

Where to eat the best humita?

Humita is a typical summer food, a season in which corn is produced and families and restaurants take the opportunity to cook this delicacy. 

Below, we leave you two places so you can try the best in the area: 

Chilean entertainment: This restaurant located at the foot of San Cristóbal Hill has all kinds of Chilean food, standing out for its humitas and corn cake. It is a perfect panorama to eat before or after a cable car ride. His direction is Av. El Cerro 722, Providencia. 

Where La Tita: This picturesque place located in Vega Chica has one of the best humitas in Santiago. You find it in Artesanos 721, Recoleta, next to the Patronato neighborhood.