Earth Oven · Seafood & Meat Feast
Curanto
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The whole feast is cooked in a pit dug into the ground and sealed with nalca (giant rhubarb) leaves and sod, trapping steam from hot stones for hours — a method that predates the Spanish arrival in Chiloé.
Shellfish, chicken, pork, sausage, and potato dumplings are layered over red-hot stones in an earth pit, covered with leaves, and left to steam for hours. Market versions ('curanto en olla') simmer the same ingredients in a giant pot for street and market sale.
Why it's made this way: Curanto is the signature dish of Chiloé and the wider Los Lagos coastline, where the archipelago's cold shellfish beds and volcanic-stone cooking traditions come together.
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Part of World of Street Food — 690 dishes from 118 countries.
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