The cuisine of Chiloé is a distinct form of cuisine from

Chiloé Archipelago The Chiloé Archipelago ( es, Archipiélago de Chiloé, , ) 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 t ...

. 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 of Chile. Located in the Zona Sur, they inhabit both Futahuillimapu ("great land of the south") and, as the Cunco subgroup, the north hal ...

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 Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Cana ...

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. At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many pl ...

s and extensive use of

shellfish Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater envir ...

and of the different potato varieties of Chiloé.

List of dishes

* Cazuela chilota *

Chapalele A chapalele is a Chilean dumpling made from boiled potatoes and wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are c ...

s * Chochoca *

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

Licor de oro Licor de oro (English: ''Gold liqueur'') is a typical Chilotan liqueur made of aguardiente and whey. The other ingredients are saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron c ...

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

* 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 the ...

Sources

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