The golden countenance of the pastel de choclo ($13.50) is a pillow of pureed corn seasoned with basil, baked atop a beef-and-onion filling that also sports black olives, raisins, and generous chunks of chicken breast. Literally it's a "corn pie," but menu captures its spirit in fine telegraphic fashion: This is "the Chilean version of a shepherd's pie," both savory and sweet.
Previously: A housemade bun frames this rendition of the iconic Chilean hot dog, the completo ($3.50). Smothering the thin beef frank are chopped tomatoes, sauerkraut, pureed avocado, and squiggles of mayonnaise. The avocado, unlike guacamole, has only the barest of seasoning; a few spoonfuls of pebre, a salsalike condiment provided at every table, adds just the right jolt. On another occasion, a baked seafood empanada (not shown, $4 at the time, and probably a special), featured clams, shrimp, and, in typical Chilean style, lots of onion.
San Antonio Bakery
36-20 Astoria Blvd. (at 37th St.), Astoria, Queens
Also at 174 Rockaway Ave., Valley Stream, New York