Curanto

Name: Curanto
Prep time: 90 min
Cook time: 120 min
Total time: 210 min
Yield: 12 servings
Cuisine: Chilean
Ingredients: 2kg mixed shellfish (mussels, clams, barnacles); 1kg smoked beef ribs; 6 large Chiloé potatoes; 500g grated potato for milcao; 300g flour for chapalele; 200g rendered beef fat; Nalca leaves or large cabbage leaves; Salt; Hot volcanic stones

Curanto en Hoyo (koo-RAHN-toh ehn OH-yoh)

Chiloé Pit-Cooked Feast

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 624 kcal

A spectacular pit-cooked feast from Chiloé Island layering shellfish, smoked meats, potatoes, milcao dumplings, and chapalele over hot stones, covered with nalca leaves.

Nutrition & Info

Protein 38.0g

Carbs 55.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ shellfish ⚠ gluten ⚠ dairy

Equipment Needed

fire pit with stones nalca or banana leaves large pot (for indoor version)

Presentation Guide

Vessel: communal platter on nalca leaves

Garnishes: lemon wedges

Accompaniments: Chilean white wine, pebre

Ingredients

2kg mixed shellfish (mussels, clams, barnacles)
1kg smoked beef ribs
6 large Chiloé potatoes
500g grated potato for milcao
300g flour for chapalele
200g rendered beef fat
Nalca leaves or large cabbage leaves
Salt
Hot volcanic stones

Instructions

1
Dig a pit, line with volcanic stones, and build a fire on top until stones are white-hot.
2
Remove embers. Layer shellfish directly on hot stones.
3
Add smoked beef ribs on top of shellfish.
4
Place milcao (grated potato cakes) and chapalele (flour-potato dumplings) on next layer.
5
Add whole potatoes. Cover everything with nalca leaves, then wet burlap sacks.
6
Seal with earth and steam for 1.5-2 hours. Uncover and serve communally.

💡

Did You Know?

Curanto predates the Polynesian hangi and Maori umu — archaeologists date the Chiloé pit-cooking tradition to over 6,000 years ago.

Chef's Notes

Equipment Tips

fire pit with stones
nalca or banana leaves
large pot (for indoor version)

Garnishing

lemon wedges

Accompaniments

Chilean white wine, pebre

The Story Behind Curanto

Curanto is the ancient ceremonial feast of Chiloé, Chile's mystical southern archipelago. The technique of cooking over pit-heated stones dates back more than 6,000 years, making it one of the oldest continuously practiced cooking methods in the Americas. It remains a communal event that brings together entire villages.

🕐 Traditionally enjoyed community celebration, summer gatherings 📜 Origins: Pre-Columbian Chiloé

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