Pastel de Choclo / Chilean Corn Pie, which reminds me of Tamale Pie, with a sweeter corn topping
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The only Pastel de Choclo I’ve had used a whole corn topping. I’ve considered chopping or processing the kernels but never pureeing. Interesting. SE usually is reliable so…
I’ve considered the dish to be a variation of Cottage Pie (maybe the credit should go the other way)?
Looks like an interesting sandwich and bread; I’ve wound up on that Sandwich Tribunal site several times in recent months and like it a lot.
Re: tamale pie - I’m a native Texan and almost life-long Texan and I know I’ve never made the dish and can’t remember encountering it on any menu, potluck or buffet. I had to look it up and learned it doesn’t include any tamales! I always thought it was a 60s creation but historically the first recipe was found in 1911 (doesn’t say where - I’ve always thought it was a Midwestern concoction). Live and learn?
The only Chilean empanada I’ve had was from a Venezuelan-Italian bakery that offered their versions of empanadas from all over South America.
The best Chilean dish I’ve had was Congrito Frio - fried conger eel. Probably one of the two best fried fish dishes I’ve ever had.
Fried Conger Eel Recipe - La Costa de Cádiz
Thanks for the topic.
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You’re so welcome!
Thanks for the Conger Eel dish.
These Fish Croquetas look good, too.
https://www.chileanfoodandgarden.com/chilean-fish-croquettes/
A beloved Chilean Empanada shop, called Jumbo Empanadas, is closing at some point this year. I purchased a take-out beef 3 empanada and corn pudding on Saturday night, which inspired the thread.
I might also visit some other Chilean establishments in Toronto.
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Chorillana
Beef on fries
https://www.chileanfoodandgarden.com/chilean-chorrillana/
This is available at Completo, a restaurant with 2 locations in Toronto. I might try it there, since I don’t make fries for myself at home.
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Haven’t tried the recipe - so check around for others before heating up the oil 
Never even looked for eel here except in tins.
The empanada I had was also over-sized compared to other empanadas I’d had - and mostly empty.
I thought Pablo Neruda had an ode to Congrito Frio. I can’t find it now but did notice an ode to a congrito stew!
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Been to Chile twice. Loved it both times. You probably hear that from no one (twice and liking it). Like Spain and Potugal, Chile and Argentina are different in many ways.
Empanadas in Chile are a bit different depending on the regions but they are alway massive. Almost cried when I could order some food that came with vegetables in Chile. Salsa contained corriander and fresh chillies! The spice trade never made it near Argentina, and for a few rucola I had to order a pizza which they put some on it.
I ate conger eel many times, very common there. A few interesting ingredients I never had before I ate them in Chile. Huge humbold squid available in supermarket both fresh and tinned versions. Wow. Red seasquirt in soups. Super strong smelling. Dried kelp tubes. So many new culinary discoveries. But I had to be careful about mayonnaise. Never seen so much in the food, you also get half a jar on the side.
Chileans I have met while on holidays in other countries who were just like the nice Chileans like I met in their ancestral homeland.
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I know some other people who like visiting Chile! 
