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.