Chiloé Market · Potato Flatbread
Milcao
🥔
Photo coming soon
Half the potato used is raw and grated, half is cooked and mashed — the two textures are kneaded together in the same patty, a technique unique to Chiloé's potato cooking.
Grated raw potato and cooked mashed potato are combined into a dense patty, sometimes stuffed with crackling ('chicharrón'), then fried or baked. Vendors sell it hot off the griddle at Chiloé's markets and curanto stands.
Why it's made this way: Chiloé is one of the ancestral homes of the potato, with hundreds of native varieties still grown on the archipelago, making potato-based street food like milcao central to Los Lagos identity.
More from Chile
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.