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.”).