Curanto
Curanto is a traditional technique of cooking meat and seafood originating from Chiloé. In order to prepare it, chicken, pork, sausages, seafood (clams, mussels, giant barnacles), chapaleles potato dumplings, potatoes, and various vegetables are placed in a pit that's lined with curanto, meaning hot stones.
Each layer of the ingredients is topped with large nalca (Chilean rhubarb) leaves that keep the steam trapped inside. Once cooked, the meat and seafood are usually served with pebre, hot sauce, and milcao potato pancakes. Ideally, the feast should be paired with a pisco sour for an authentic experience.
Pairing tips
Pisco Sour
Pisco Sour is a Peruvian cocktail made with a combination of Pisco brandy, lime juice, sugar syrup, and egg whites. The ingredients are shaken with ice and then strained ... Read more
Serve with
Milcao
Milcao is a traditional dish originating from the Chiloé Archipelago. It consists of grated potatoes, mashed potatoes, and usually lard and seasonings, resulting ... Read more
Pebre
Often referred to as Chilean salsa and being the most popular condiment in the country, the versatile pebre is a staple in Chile. It is created with a combination ... Read more
WHERE TO EAT The best Curanto in the world (according to food experts)
"This year-round classic has an extensive menu of underwhelming seafood, but it's really all about the curanto, Chiloé's gastronomic bombshell. This hearty stew of mussels, clams, chicken, pork and three types of potatoes is a meal fit for hibernation."
"I made sure to have the ‘Curanto experience’ and enjoyed a fabulous afternoon at Meson Chilote in Ancud where Curanto is prepared one or two times a week in the traditional way. It is one of the best things to do in Chile on Isla Chiloé. We spend the afternoon chatting about the traditions while I enjoyed some glasses of Chicha de Manzana with the chef."
"Highly recommended restaurant where excellent Curanto en hoyo is combined with stunning views of the coast."
"The menu at Octavio brims with Chiloé specialties. Choose the curanto. Prepared in a cauldron, your curanto arrives steaming with clams and mussels plucked from the ocean at daybreak, and pilled high with sausages and more."
