There are a number (un numero) of uniquely cultural things that are distinctly Chilean, like the cueca and Condorito. There are a number of unique personal characteristics (características únicas y personales) that are also distinctly Chilean, like a quiet determination and a respect for law and order. Yet, to me, nothing describes the passion and pride, the national identity (la identidad nacional) of Chile better that the empanada.
Life (la vida) is like an empanada. There is a lot of variety, and you can have it any way you like it. As it relates to the food, the empanada is a seemingly nondescript combination of folded dough that is baked in an oven (un horno) and served up hot to eat. Some have meat, some have cheese (queso), some have vegetables (las verduras), and in reality, the combinations are limitless. It ahs a basic structure, is portable and be served hot. It also has a regional flavor as well.
It is part calzone and part burrito, but it is truly a culinary favorite, one that all Chileans consume regularly and relate to a time of celebration and relaxation. Empanadas are served at national celebrations, parties (unas fiestas) in homes or at happy hours all across this country, they are profound in that they are a mechanism (un mecanismo) to celebrate friendships and to savor the best in life. If you want to start a party, pick up some empanadas and watch what happens.
The most popular empanada, at least to me, is pino. While this might sound like a fruit tart (una torta de fruta) that has pineapple, it is truly the furthest thing from that. The pino empanada has meat in it, and it also has a hard boiled egg (un huevo) cut up on the inside. As well, it has a special prize inside (un premio especial adentro), like a box of Crackerjacks, but it is not a decoder ring or a puzzle, but usually a black olive (una aceituna negra) complete with the pit. The combined tastes are both flavorful and delicious.
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