The cuisine of Chiloé is a distinct form of cuisine from

Chiloé Archipelago The Chiloé Archipelago (, , ) is a group of islands lying off the coast of Chile, in the Los Lagos Region. It is separated from mainland Chile by the Chacao Channel in the north, the Sea of Chiloé in the east and the Gulf of Corcovado in the s ...

. The current cuisine of Chiloé emerged from the fusion of Chiloé's indigenous Chono cuisine with those of

Huilliche The Huilliche (), Huiliche or Huilliche-Mapuche are the southern partiality of the Mapuche macroethnic group in Chile and Argentina. Located in the Zona Sur, they inhabit both Futahuillimapu ("great land of the south") and, as the Cunco or Ve ...

and

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many countries in the Americas **Spanish cuisine **Spanish history **Spanish culture ...

invaders. One of the main characteristics of the cuisine of Chiloé is the use of

earth oven An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures. The earliest known earth oven was discovered in Central Europe and dated to 29,000 BC. At its most basic, an earth oven is a pit in the ground ...

s and extensive use of

shellfish Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing Aquatic animal, aquatic invertebrates used as Human food, food, including various species of Mollusca, molluscs, crustaceans, and echinoderms. Although most kinds of shellfish ...

and of the different potato varieties of Chiloé.

List of dishes

Cazuela chilota Cazuela ( or ) is the common name given to a variety of dish (food), dishes, especially from South America. It receives its name from the ''cazuela'' (Spanish for cooking pot) – traditionally, an often shallow pot made of Ceramic glaze, unglaz ...

Chapalele A chapalele is a Chilean dumpling made from boiled potatoes and wheat flour. They are especially prevalent among the cuisine of Chiloé The cuisine of Chiloé is a distinct form of cuisine from Chiloé Archipelago. The current cuisine of Chilo� ...

s *

Chochoca Chochoca, chochoyeco, trotroyeco or trutru is a traditional dish in Chiloé and Huilliche cuisine in Chile. It consists of a dough of grated raw potatoes mixed with cooked potatoes—or of cooked potatoes mixed with flour—that is roasted ov ...

Curanto Curanto (from 'stony') is a traditional Chilote method of cooking food using heated rocks buried in an earth oven that is covered with pangue leaves and turf. The fundamental components are seafood, potatoes, along with other traditional prepar ...

Licor de oro Licor de oro (English: ''Gold liqueur'') is a typical Chilotan liqueur made of aguardiente and whey. The other ingredients are saffron and lemon peel, giving the liqueur a yellow color. See also * Kitron * Lemon liqueur * List of lemon dishes ...

Milcao Milcao or melcao (sometimes hypercorrected to milcado) is a traditional potato pancake dish originating from the Chiloé Archipelago in Chile. The dish is prepared with raw grated potatoes and cooked mashed potatoes mixed with other ingredient ...

* Pulmay or Curanto a la olla

Beverages

Murtado Murtado (from ''Murta'' the Spanish name for ''Ugni molinae'' or Chilean guava) is a typical liqueur from southern Chile where the endemic Chilean guava grows. It is made by conserving fruit inside a bottle with aguardiente for some weeks and then m ...

Sources

LA COCINA CHILOTA: EL GENUINO LUGAR DE ENCUENTRO DE UNA COMUNIDAD BORDE MARINA
{{DEFAULTSORT:Cuisine of Chiloe Chiloé Archipelago Chilean cuisine