Cuisine of Chiloé

Cuisine of Chiloé
Picture of a Curanto a la hoya

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

List of dishes

Beverages

Sources

v · d · eChiloé Archipelago
Main islands
Butachauques · Chiloé · Desertores1 · Guafo · Lemuy · Quinchao · San Pedro · Tranqui
 Archipiélago de Chiloé-blank.PNG
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
Culture
Clothing
Cuisine
Asado · Chapalele · Curanto · Licor de oro · Murtado · Mate (Huarisnaque) · Milcao · Murta con membrillo · Paila marina · Potatoes of Chiloé · Pulmay
1: These islands are not part of Chiloé Province

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