Gastronomy and culture go hand in hand. Here, the traditions of the countryside and the sea present in each locality of Patagonia Costa are the intangible wealth of this region.
In its coves, it is possible to learn about the challenging sectors of fishing and shellfishing, which bring the most exquisite dishes to the table, featuring products such as clams, mussels, cholgas, piure, hake, and conger.
Meanwhile, in rural villages, family farming reflects the love for the land professed by its inhabitants.
A gastronomy that goes hand in hand with the traditions of this territory.
Flavors that Connect
with the Sea, the
Countryside, and Traditions
Curanto
The name "curanto" comes from the Mapudungun language and means "hot stone.". The technique involves digging a hole in the ground and placing hot stones inside, topped with a layer of nalca leaves to cook seafood, meats, potatoes, and traditional preparations such as milcao and chapalele.
It is part of our country's cuisine and is one of the most recognized dishes of the coastal cuisine of the Los Lagos Region.
According to studies, it dates back more than eleven thousand years, perpetuating to this day a tradition that invites sharing food, conversations, and laughter in the community.
Markets
Due to their colors, flavors, and aromas, they are considered important cultural heritages. At the markets of Angelmó, Presidente Ibáñez, Maullín, Carelmapu and La Vega de Calbuco you can enjoy unique rural and marine products from the area and exquisite traditional culinary preparations.
In the markets, you will find vegetables, cheeses, butter, free-range eggs, honey, mistelas (sweet wine), currants, nalca leaves, murtas (Chilean guava), blackberries, mushrooms, as well as a wide variety of seafood.
It is advisable to visit the markets early on weekends when farmers from the islands bring their freshly harvested produce from the land or sea.
