Cuisine of Chiloé

The cuisine of Chiloé is a distinct form of cuisine from Chiloé Archipelago. The current cuisine of Chiloé emerged from the fusion of Chiloé's indigenous Chono cuisine with those of Huilliche and Spanish invaders. One of the main characteristics of the cuisine of Chiloé is the use of earth ovens and extensive use of shellfish and of the different potato varieties of Chiloé.

List of dishes

• Cazuela chilota
• Chapaleles
• Chochoca
• Curanto
• Licor de oro
• Milcao
• Pulmay or Curanto a la olla

Beverages

• Licor de oro
• Murtado

Sources

• LA COCINA CHILOTA: EL GENUINO LUGAR DE ENCUENTRO DE UNA COMUNIDAD BORDE MARINA

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Chiloé Archipelago

Main islands

• Butachauques
• Caucahue
• Chiloé
• Coldita
• Desertores¹
• Guafo
• Laitec
• Lemuy
• Quinchao
• San Pedro
• Tranqui

Water bodies

• Gulf of Ancud
• Estero de Castro
• Caulín Bay
• Chacao Channel
• Sea of Chiloé
• Gulf of Corcovado
• Dalcahue Channel
• Caleta Zorra

Cities and towns

• Ancud
• Castro
• Chacao
• Chonchi
• Curaco de Vélez
• Dalcahue
• Puqueldón
• Queilén
• Quellón
• Quemchi
• Quinchao

History

• Colonial alerce logging and trade
• Governorate of Chiloé
• Intendancy of Chiloé
• Circular Mission
• 1643 Dutch attacks
• Antonio de Vea expedition
• Huilliche uprising of 1712
• Caicumeo
• Battle of Agüi
• Battle of Mocopulli
• Chiloé railway
• Red tide crisis

Culture

Clothing	Chilote cap Chilote poncho
Architecture and art	Churches of Chiloé Chilote School of Religious Imagery Colonial fortifications Palafito
Cuisine	Chapalele Chicha de manzana Curanto Licor de oro Lloco Murtado Mate Milcao Potatoes of Chiloé
Mythology	Basilisco Chilote Caballo marino chilote Coi Coi-Vilu Caleuche Camahueto Carbunco Imbunche Pincoy Pincoya Peuchen Sirena chilota Trauco Trentren Vilu

1: These islands are not part of Chiloé Province