Chilean Food or Columbian Food?

Traditional Chilean food is a mixture of the various cultures due to a lot of immigrants. The traditional Chilean food includes various uses of corn from the native Amerindians, as well as ingredients from Germany, Italy, Spain and the Middle East.
Te con Leche is a mixture of the British tea brought to Chile late 1800s. Ever since then, Chileans drink hot tea with milk regularly and have adopted teatime into their culture.
Chilean Salad is popular, traditional side dish served with many meals. It is made with onions and tomatoes that are chopped and mixed with oil, lemon juice, salt, pepper and cilantro.

Pastel de Choclo is a traditional pie made from corn, meats and vegetables from various European immigrants, and spices from Arab cooking.
Humitas are snacks made from a corn paste that is mixed with onions and herbs and then wrapped in a corn husk.

A popular dessert in Chile is the rice pudding, as are Italian icees introduced in the 1800s that are flavored with Chilean fruits.

In Columbia, the traditional food comprise fried sliced plantains, called tostones, and the main ingredients of The Columbian cuisine are: the coconut and coconut oil, cassava, bananas, plantains, corn and beans and for meat: peccary, tapirs, deer, turtles, monkeys, ants (served as a special dish named culonas) and most birds are eaten.
The meat is cooked in the Columbian traditional way, each piece of meat being stuffed with garlic, carrots, onions and pieces of bacon. First the stuffed roast will be simmered and then roasted until it is tender and all the flavors have spread throughout the meat. Apart from burgers, fries, beef and pork, Columbian also love donuts, cinnamon coffee, Columbian pecan dainties.

Guinea Pig meal is Cuy and is a traditional dish in Colombia, Ecuador, Peru and Bolivia. It was a staple of the diet of the Inca Empire, and it still enjoyed in mainly indigenous communities in the Andean highlands.

Pipian is another common dish in Central America and northern South America, and, generally, is a thick paste made of crushed boiled potatoes, onion, tomoato, garlic, red pepper, achiote (a local spice), ground peanuts and chopped hard-boiled egg. It may include ground beef, cinnamon or other ingredients and spices. Once a thick paste is made, the pipián is usually deep fried in a folded-over bit of dough to make empanadas. It can also be mixed with cornmeal, chopped pork, lard and some other ingredients, wrapped in banana leaves and boiled or steamed to make tamales.

Fritanga is a popular meal throughout Colombia and refers to a heaping plate of meat, which may include chorizo sausage, blood sausage, ribs, chops, steaks, organs such as heart or kidneys and more in any combination. It is generally fried in oil in a deep saucepan and served with potatoes and/or fried bananas.