Goodbye crazy amounts of beef (mostly). Hello sea creatures.

Small restaurant in the front of a house selling fresh fish and homemade empanadas on the beach in Concòn, near Valparaiso.

Fresh fish (pescado) and seafood (marisco) fill markets, menus and even empanadas on the coast of Chile. It´s common to see people fishing off piers and from the tops of cliffs. A common soup, Caldillo de Mariscos or Paila Marina, comes with a thin broth packed with clams (almejas), mussels, (choros) shrimp (camarones), cuttlefish (jibia), surf clams (machas) and piures, a red seafood with a mussel-like texture that I´ve never seen before.

A popular empanada is stuffed full of clams, mussels and other random shellfish, deep fried and sold on the street. Others contain shrimp or surf clams covered in cheese and, again, deep fried.

And fish itself is, of course, served every way possible: fried whole, grilled, baked …