Broma sobre una empanada de prieta muy rica
B2 Spanish listening practice · Chilean Spanish · Curated for upper-intermediate learners
What is “prieta” in Chilean food?
Prieta is the Chilean Spanish word for blood sausage, made from pork blood, fat, onions, and rice or breadcrumbs, stuffed into casing and either grilled or eaten in stews and empanadas. Most other Spanish-speaking countries call it morcilla; Chile alone went with prieta, from prieto (“dark, deep-colored”). It’s a staple of Chilean asado (barbecue) and a popular empanada filling, especially in central and southern Chile. The dish surprises visitors who expect the usual empanada de carne and bite into a darker, richer filling instead.
In this clip, a comedy bit pivots on the surprise reveal: a friend praises a meat empanada, and another laughs, “era empanada de prieta. Exquisita, po.” (“it was a prieta empanada. Delicious, mate.”).
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How common is the vocabulary in this B2 Spanish listening practice listening practice?
General Spanish frequency
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Words above this video’s level
Quick glosses for vocabulary that goes beyond this video’s B2 level.
Source: wordfreq 3.1.1 (general) · SUBTLEX-ESP 2011 (spoken). Buckets approximate; exact ranks not stored.
- ▸In Chilean asado culture and weekend family barbecues
- ▸In Chilean food TV and cooking YouTube (Yann Yvin, Pancho Toro)
- ▸In Chilean rural restaurants in the south (Valdivia, Puerto Varas, Chiloé)
- ▸In Chilean stand-up about regional food (El Club de la Comedia)
- ▸In Chilean fondas during Fiestas Patrias (September 18)