Dish

Curanto

Curanto is made by digging a hole in the ground and heating stones until they are very hot. Then, a layer of leaves is placed on top of the stones, followed by a layer of seafood, meat, and vegetables. Another layer of leaves is placed on top, and the whole thing is covered with dirt. The food is left to cook for several hours, and when it is done, it is dug up and served. The result is a delicious and flavorful meal that is perfect for sharing with friends and family.

Cuisine of the Americas› South American cuisine› Chilean cuisine

Feast

Origins and history

Curanto has been a traditional dish in Chile for centuries, and it is believed to have originated with the indigenous Mapuche people. It was later adopted by Spanish colonizers and has since become a staple of Chilean cuisine.

Dietary considerations

Curanto is a high-protein dish that is rich in seafood, meat, and vegetables. It is also high in calories and fat, so it may not be suitable for people who are watching their weight or have dietary restrictions.

Variations

There are many variations of curanto, depending on the region and the ingredients available. Some versions include chicken, pork, or sausage, while others use only seafood. Some recipes also call for the addition of potatoes, corn, or other vegetables.

Presentation and garnishing

Curanto is traditionally served on a large platter, with the seafood, meat, and vegetables arranged in separate sections. It is often garnished with fresh herbs and lemon wedges.

Tips & Tricks

To make sure that the food cooks evenly, it is important to layer the ingredients carefully and to make sure that the leaves are tightly packed. It is also important to use high-quality ingredients, as the flavors will be more pronounced in the finished dish.