Cuisine of Chiloé

Picture of a Curanto a la olla

Distinct form of cuisine from Chiloé Archipelago.

- Cuisine of Chiloé
Picture of a Curanto a la olla

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Chiloé Archipelago

Group of islands lying off the coast of Chile, in the Los Lagos Region.

Group of islands lying off the coast of Chile, in the Los Lagos Region.

Location within Chile
A southern pudú, one of smallest deer in the world, amongst Chilean rhubarb on Isla San Pedro.
Darwin's fox (Lycalopex fulvipes) is endemic to the southern portion of the Chilean Coast Range.
Reconstruction of a dalca, a type of boat used by Chonos, Huilliches and Spaniards living in Chiloé
Nicolás Mascardi, shown here in the Cathedral of Bariloche, was among the Jesuits who used Chiloé as a starting point for exploration and missionary activity around Nahuel Huapi Lake
Territories controlled by Chile and the Viceroyalty of Perú after the Battle of Chacabuco of 1817. Chiloé and Valdivia were enclaves accessible only by sea.
This church near Chacao bears evidence of baroque and neoclassical elements introduced by clergy in colonial times.
Chiloé is a center of diversity of potatoes.
Fishing boats in Quellón. Corcovado Volcano in the background.

The archipelago is known within Chile for its distinctive folklore, mythology, potatoes, cuisine and unique architecture.

Uncooked chapaleles

Chapalele

Chilean dumpling made from boiled potatoes and wheat flour.

Chilean dumpling made from boiled potatoes and wheat flour.

Uncooked chapaleles

They are especially prevalent among the cuisine of Chiloé.

Potato bread

Potato bread

Form of bread in which potato flour or potato replaces a portion of the regular wheat flour.

Form of bread in which potato flour or potato replaces a portion of the regular wheat flour.

Potato bread
Potato bread with butter
Potato cakes/bread commonly forms part of an Ulster fry
Soda farl

Potato bread, in different forms, is a common element of the cuisine of Chiloé in Southern Chile.

Dulce de leche known in Chile as manjar

Chilean cuisine

Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France.

Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France.

Dulce de leche known in Chile as manjar
Chilean breads Hallulla and Marraqueta
Two cuchuflíes.

Southern Chilean cuisine has been greatly influenced by Mapuche cuisine and Chilote cuisine.