Returning to its roots, food gets new notice

Chile is famous around the world for its wine, but until recently its food wasn't known beyond its long borders. Now, several chefs in the South American country's capital are revolutionizing Chilean cuisine one bite at a time.

While some chefs are reawakening the ancestral dishes of the indigenous Mapuche and Rapa Nui, others are re-imagining typical fare by experimenting with local ingredients, including edible flowers from places such as Patagonia.

Foodies from around the world are increasingly traveling to Santiago to sample a half-dozen high-end restaurants. The city of 7 million has traditionally been known more for street food such as steak sandwiches and hot dogs smeared with creamed avocado than fine dining. Typical Chilean foods are generally not spicy or prepared in exotic ways, and include empanadas, shellfish soups and corn casseroles.