Patagonian Recipes

Patagonian Chilean cuisine draws from the southern lakes, fjords, and channels that define Chile's remote south. Curanto, the iconic dish, layers shellfish, meat, sausage, and potatoes, cooked in an earthen pit over hot stones. Smoked meats, centolla (king crab), and caldillo de congrio (conger eel soup, celebrated by poet Pablo Neruda) are hallmarks. Chiloé Island contributes unique potato varieties, chapaleles (potato bread), and milcao (potato pancakes).