Cuisine of Chiloé

Picture of a Curanto a la olla

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

List of dishes

• Cazuela chilota
• Chapaleles
• Chochoca
• Curanto
• Licor de oro
• Milcao
• Pulmay or Curanto a la olla

Beverages

• Licor de oro
• Murtado

Sources

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

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 Royal Governor of Chiloé 1643 Dutch attacks Circular Mission 1712 Huilliche rebellion Caicumeo Battle of Agüi Battle of Mocopulli Culture Clothing Chilote cap Chilote poncho Architecture and art Churches of Chiloé Chilote School of Religious Imagery Coastal fortifications 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 1: These islands are not part of Chiloé Province