Tear a chunk of pork from the bone, crack open a clam, chow down on a dumpling and follow up with a mouthful of sausage. Next in line are mussels, chicken, barnacles and spuds.
Hailing from the Chiloé Archipelago, Chile’s curanto is a meat-lover’s feast. Traditionally the bounty is bundled over hot rocks, wrapped in nalca (wild rhubarb) leaves and left for a couple of hours to bake.
The resulting repast, curanto en hoyo, is served on special occasions, when dozens of hungry mouths plunder the mountain of meats.
Head to Chiloé Island to sample the purist’s dish, or for a taste that’s widely available on the mainland, order curanto en olla. Cooked in a pot, the dish combines juicy seafood with a fragrant broth.
Dig in and wash it all down with a glass of local chardonnay.