Milcao

Milcao, sometimes spelled Melcao, is a cherished traditional dish from the Chiloé Archipelago in Chile. Essentially a potato pancake, milcao is crafted from a blend of raw grated potatoes and cooked mashed potatoes, combined with various other ingredients. This dish is a cornerstone of Chiloé cuisine and is often served alongside other local favorites like curanto and reitimiento. Milcao holds a special place in Chilote culture, frequently featuring in local folklore, songs, and riddles.

The dish’s popularity has spread beyond Chiloé, reaching southern Chile and even Argentina, owing to the migration of Chilote families to Patagonia in the late 19th and early 20th centuries. Traditionally, milcao is made using Chilotan potatoes, a variety unique to the region. The preparation involves cooking and mashing half of the potatoes while grating the other half. Sometimes, a traditional Chilote tool made from volcanic pumice stone is used for grating.

There are two main methods for preparing milcao. One method involves straining the grated potatoes to remove excess water, resulting in what is known as "milcaos colados." The other method mixes the grated potatoes directly with the mashed ones, creating "milcaos rallados." The strained potato juice can be reserved to produce chuño, a type of potato starch used in making "milcao de chuño."

Once the potatoes are prepared, they are kneaded together with seasoning and lard, shaped into flat, round pancakes, and cooked in various ways—baking, frying, or traditional steaming. Savory versions often include chicharrones, which are pieces of fried pork meat and fat, while sweet or neutral versions are also common.

Popular variations of milcao include:

1. Oven-baked or Fried Milcaos: These are the classic versions, either baked to a golden brown or fried until crispy.

2. Curanto Milcaos: Steamed in the traditional Chilote curanto method.

3. Peeled Milcaos: Often sweetened with honey or sugar.

4. Potato Starch Milcaos: Made using dried potato starch from previous preparations.

These variations offer a diverse range of flavors and textures, making milcao a versatile and cherished dish in Chiloé cuisine.