Curanto must be one of the most famous meal in southern Chile. Basically consists of seafood and potatoes. On the island of Chiloé is cooked in a very special way: All food is cooked underground. Although my grandparents are chilotes (and the name of this blog is a small tribute to them), i never took part of that experience. For me and my family curanto is prepared in a huge pot in which we put mussels, clams, potatoes, sausage, white wine (enough), onions and garlic chopped into pieces.
Usually put at the bottom of the pot a combination of lemon juice, white wine, garlic and onion. Then placed on top of seafood, then another bit of garlic, onion and wine and sausage, then another layer of seafood. The last potatoes. Cook over low heat for about 45 to 50 minutes.
The result is one of the tastiest plates to try in this part of the planet.
Some months ago I cooked a curanto for a group of French friends. Four ate all my large pot curanto. At the end clapped and sang. For a moment I had the exquisite sensation of being alive.
Curanto
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