Apart from the usual tasty fare found throughout Chile, there are a handful of local specialities, foremost among them curanto (pictured here). A hearty stew of fish, shellfish, potatoes, meats, sausages, and vegetables, it dates back thousands of years and is most authentically prepared in a hole in the ground, cooked by red-hot stones and covered with large leaves of the local pangue plant.
Read more in our post Chiloé, Chile´s Magical, Mystical Island.
Matt Yamaguchi
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