Feast on curantoChiloé Archipelago, Chile
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.
![](https://www.getlostmagazine.com/wp-content/uploads/2016/02/GL46-CHILE-SPECIAL_SECTION-CURANTO_FEAST1-Credit-Pete-Weis-1500x900.jpg)
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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.