Cuisine of Chiloé

Picture of a Curanto a la hoya

The cuisne of Chiloé is a distinct form of cuisne from Chiloé Archipelago. The current cuisne of Chiloé emerged from the fusion of Chiloé's indigenous Chono cuisine with the one of Huilliche and Spanish invaders. One of the main characteristics of the cuisne of Chiloé is the use of earth ovens and extensive use of shellfish and of the different potato varieties of Chiloé.

List of dishes

• Chapaleles
• Churrasco de papas
• Curanto
• Milcao
• Pulmay or Curanto a la hoya

Beverages

• Licor de oro
• Murtado

Sources

• LA COCINA CHILOTA: EL GENUINO LUGAR DE ENCUENTRO DE UNA COMUNIDAD BORDE MARINA

v t e Chiloé Archipelago Main islands Butachauques Chiloé Desertores1 Guafo Lemuy Quinchao San Pedro Tranqui Water bodies Gulf of Ancud Estero de Castro Caulín Bay Chacao Channel Sea of Chiloé Gulf of Corcovado Dalcahue Channel Cities and towns Ancud Castro Chonchi Curaco de Vélez Dalcahue Puqueldón Queilén Quellón Quemchi Quinchao History Colonial alerce logging and trade Circular Mission 1712 Huilliche rebellion Battle of Agüi Battle of Mocopulli Culture Clothing Chilote cap Chilote poncho Architecture Churches of Chiloé Palafito Cuisine Chapalele Chicha de manzana Curanto Licor de oro Lloco Murtado Mate Milcao Potatoes of Chiloé Mythology Basilisco Chilote Caleuche Pincoya Sirena chilota Trauco Trentren Vilu and Caicai Vilu Arts Chilote School of Religious Imagery 1: These islands are not part of Chiloé Province