Curanto in the hole (curanto al hoyo in spanish) comes from the Mapudungun word “kurantu” (rocky place) and is an ancient technique originating from the Chiloé Archipelago that uses hot stones buried in a hole in the ground to cook food.
Some say that the chacarero is the most Chilean of all sandwiches, traditionally enjoyed in the fields of Chile as a snack during harvest season, and the original version does not include mayonnaise.
Chilean mussel soup is a classic dish for the colder days in Chile. It’s quick and easy to prepare, yet delivers a delicious result that’s perfect for rejuvenating the body after any celebration.