Chiloé Market · Potato Flatbread
Milcao
Photo: Fielpy / Wikimedia Commons · CC BY-SA 4.0
Half the potato used is raw and grated, half is cooked and mashed — the same two-texture trick behind Ireland's boxty, worked out independently on the other side of the world.
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.
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Part of World of Street Food — 3443 dishes from 118 countries.
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