Curanto

The pit and stones

To make a traditional curanto en hoyo, cooks dig a trench about half a metre deep in the earth. A wood fire heats dense stones until they glow red at the bottom of the pit. Once the embers are pulled away, the food is arranged directly over the scorching rocks. Large nalca leaves, known also as pangue or Chilean rhubarb, cover each tier to lock in moisture and flavour. If nalca is unavailable, cabbage or fig leaves may take its place. Wet sacks, chunks of grass, and soil seal the mound entirely, turning the buried cavity into a natural pressure cooker that steams the feast in about an hour.

Layers of the feast

The assembly brings together diverse local harvests. Shellfish form a major base, especially ribbed mussels, giant barnacles, and clams. Meats such as pork, poultry, and sausages cook alongside whole potatoes and traditional Chilote potato preparations. These include milcao, which is a grated potato pancake, and chapaleles, a type of boiled dumpling made from potato dough. Specific kinds of fish or crustaceans may also be included depending on the catch. Cooks avoid strict proportions, aiming instead for an abundant mix where every diner can enjoy a taste of each layer once the steaming mound is opened.

Origins and modern variations

Archaeological findings on Chiloé Island show evidence of earth oven cooking dating back more than eleven thousand years. Similar ancient sites exist along the Reloncaví Sound, the inland sea, and the northern Patagonian fjords. The tradition is thought to stem from the indigenous Chono people, evolving over centuries as southern groups and Spanish settlers introduced new meats and domestic ingredients. During migrations in the nineteenth and twentieth centuries, the practice travelled across southern Chile. Today, people also make a stovetop version called curanto en olla or pulmay, simmering the same ingredients in a large pot.

How Curanto is kept

Preparation begins outdoors by digging a shallow hole roughly half a metre into the soil. Firewood is burned over stones until the rocks turn red hot, after which remaining embers are cleared away. Shellfish, meats, milcao, chapalele dumplings, and potatoes are stacked in tiers over the rocks, separated by thick nalca leaves. Wet burlap sacks, turf, and soil are heaped over the top to trap the steam. After cooking for roughly an hour, the mound is uncovered and the hot food is served directly to the assembled group.

When and where

Curanto comes from the Chiloé Archipelago off the southern coast of Chile. It remains strongest on Chiloé Island and across the surrounding inland sea, channels, and coastal areas of Reloncaví Sound, while also being made across southern Chile.

Questions people ask about Curanto

See also

NgillatunA communal Mapuche rite of prayer, sacrifice and dance to maintain cosmic balanceZambaA graceful Argentine couple dance of circling steps and fluttering white handkerchiefsFiestas PatriasChile's homeland festivities celebrating national identity with music, dance, and foodDiabladaAn Andean masked dance depicting a battle between devils and the Archangel Michael

Good reading and sources

• Curanto on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data

It may contain mistakes. Traditions differ from one family, village and community to the next, and the people who keep them know them best. If something is wrong, tell us. Last refreshed 2026-10-04.