Chilean cuisine stems mainly from the combination of traditional
Spanish cuisine,
Chilean Indigenous Mapuche culture and local ingredients, with later important influences from other
European cuisines, particularly from
Germany,
Italy and
France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country’s diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the
Pacific Ocean add an immense array of seafood products to Chilean cuisine, with the country's waters home to unique species of
fish,
molluscs,
crustaceans and
algae, thanks to the oxygen-rich water carried in by the
Humboldt Current. Chile is also one of the world’s largest producers of
wine and many Chilean recipes are enhanced and accompanied by local wines.