Curanto

Curanto is a delightful traditional dish from the Chiloé Archipelago that has also gained popularity in southern Chile and Argentina. This culinary tradition dates back an astonishing 11,525 years.

Curanto is a hearty mix of seafood, meat, potatoes, milcao (a type of potato pancake), chapaleles (potato dumplings), and various vegetables. What makes it truly unique is its cooking method. Traditionally, it is prepared in a hole dug into the ground, lined with heated stones. The ingredients are layered inside, then covered with leaves and buried under dirt and grass. This natural "oven" cooks the food for about an hour, resulting in a delicious, smoky feast.

There are many variations of curanto featuring different kinds of shellfish, fish, and vegetables. If you don't have a pit handy, you can also make curanto in a stew pot over a bonfire; this version is known as "curanto en olla" or "pulmay."

The history of curanto is fascinating. It likely originated with the Chono people and evolved over time, especially with the arrival of Spanish conquistadors and other southern groups who introduced new ingredients. This blend of influences has shaped curanto into the beloved dish we know today.