Curanto

Curanto is an ancient food preparation technique that originated in Chile's Chiloé archipelago. Curanto, which means "stony ground," refers to the method of cooking seafood, meat, and potatoes in a pit lined with rocks. To make curanto, a meter-deep (3.3-foot) hole is dug into the ground and lined with stones. To heat the stones, a wood fire is lit. Shellfish, meat, sausages, and potatoes are among the ingredients loaded into the hob.

In Chile, summer is the best time to try traditional curanto. Restaurants will serve curanto en olla, or "curanto in a pot," a stovetop version of this ancient meal, during the wetter winter months.

The ingredients vary, but a proper curanto must include a variety of potatoes cooked in three different ways: whole steamed, dumplings (chapaleles), and pancakes (milcaos).