WHERE AND WHAT TO EAT IN CHILOé
The chilota gastronamy is just as famous as its traditions and mythology. In this area you can taste unique flavors made with local ingredients, such as potatoes, prepared in different ways and used as a side in almost every dish.
It was formed from the merger of of Mapuche and Spanish cuisine, with Argentinian influences as well.
The famous Curanto is one of the most emblematic preparations of the traditional cuisine of Chiloé. This dish that traces its origins to the chonos, who were early settlers of the island, is prepared in a hole in the ground, filled with hot stones. Many different types of meats are put inside such as beef, lamb, pork and sausages as well as fish and local seafood, including clams, mussels and piures. Finally, all these foods are covered with nalca leaves and covered with more stones that the heat cooks it and it is done in about an hour and a half.
The chilota cuzuela is another traditional preparation, prepared with seafood, potatoes and cabbage, including piures and other types of seafoods. You can also add lamb offal and other vegetables.
The chapaleles and milcaos are prepared with potatoes. The chapaleles are made with potato and flour cooked in water and are served with sweet or savory dishes. The milcaos on the other hand are made with grated potatoes to which traditionally greaves (chicharones) are added and then fried.
Also, tortilla embers, which is soft bread cooked on the grill, with or without greaves are prepared.
As for liquors, Chiloé is famous for its Licor de Oro, which is prepared with buttermilk, honey and other flavorings. Others are some types of chicha made with apple, mistela of myrtle, chicha of cauchague and beet liquor, among others.
It is worth choosing a tipycal food place. Some of them are the Mercado de Castro (Castro Market), the waterfront in Ancud, and of course the "picadas" or small restaurants that can be found in all areas of the island where you can really taste the flavor of the traditional chilota cooking.