Chile Lindo Delicatessen & Coffee Shop is a classic South American
order−at−the−counter stop (cash only), serving our community since 1973.
Chile Lindo puts forward Chile’s unique country-style home cooking, or cocina artesanal. Our empanadas, pan amasado (homemade bread), and dulces chilenos (pastries) conform to traditional methods of kneading the dough by hand. The food is prepared to order, comprised of nothing but top quality ingredients, bought locally, and adhering to sustainable farming principles.
This quaint storefront is located in the Mission District, positioned in a historic landmark formerly called the San Francisco Labor Temple, known today as The Redstone Building.
To order 12+ alfajores or torta de mil hojas
We specialize in baked empanadas. The Classic Empanada de Pino is prepared with Niman Ranch beef and cage free eggs. The Pollo Empanada is prepared with Mary’s Free Range chicken. The Vegan Empanada recipe was specifically created to taste like the Chilean classic, without animal products, using the meat-like consistency product Yves Meatless Ground. Vegans and vegetarians can experience the Classic Chile Lindo Empanada.
We offer excellent quality coffee at an affordable price. From house brewed to espresso, we serve freshly roasted Caffe D’Melanio Gourmet Coffee, purchased from a family-owned, local, coffee roasting business. We also have a selection of quality teas.
Pan amasado literally translates to kneaded bread, alluding to freshly handmade bread. It is one of the quintessential Chilean buns. Chileans looooooove bread.
Chile Lindo’s gourmet alfajores are made with hand-kneaded dough. Each wafer is individually cut and baked to a crisp. We spread a generous amount of manjar (dulce de leche) to assemble the alfajores and then roll each in grated coconut.
Torta de Mil Hojas
La Torta de Mil Hojas or “Chile’s Thousand-Layered Cake” is another authentic Chilean recipe made with manjar (dulce de leche). Like so many Chilean recipes—it is a labor of love. The dough is made from egg yolks, flour, and a splash of orange juice. Once kneaded, the dough is rolled out very thinly and with a cutting wheel it is cut into 12-inch discs. Each is subsequently individually baked to a crisp. This process is repeated a thousand times, after which the cake is assembled by spreading manjar and sprinkling crushed walnuts between layers. The cake is finally covered in manjar and walnuts.