Chiloé Archipelago

Curanto Food in Chile (HD)

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• published: 29 Sep 2014
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Curanto Food in Chile (HD) - Chile, Argentina Tourism - Chile, Argentina Vacation Travel Videos HD, World Travel Guide http://www.youtube.com/subscription_center?add_user=World1Tube Curanto is a traditional food of Chiloé Archipelago that has spread to the southern areas of Chile. It is traditionally prepared in a hole, about a meter and a half (approx. one and a half yards) deep, which is dug in the ground. The bottom is covered with stones, heated in a bonfire until red. Preparation ================== The ingredients consist of shellfish, meat, potatoes, milcao (a kind of potato dumpling), chapaleles, and vegetables (sometimes including also specific types of fish). The varieties of shellfish vary but almejas (clams), cholgas (ribbed mussels) and picorocos (giant barnacles) are essential. The quantities are not fixed; the idea is that there should be a little of everything. Each layer of ingredients is covered with nalca (Chilean rhubarb) leaves, or in their absence, with fig leaves or white cabbage leaves. All this is covered with wet sacks, and then with dirt and grass chunks, creating the effect of a giant pressure cooker in which the food cooks for approximately one hour. Curanto can also be prepared in a large stew pot that is heated over a bonfire or grill or in a pressure cooker. This stewed curanto is called pulmay in the central region of Chile. ==================== Chinchulín is beef, or lamb small intestine, which may be grilled or fried. It is consumed in many Latin American countries. It is grilled over wood or charcoal. In Argentina, Uruguay and Chile however, it is usually roasted. Although it requires long cooking it is usually the first dish served in a Uruguayan and Argentinian "asado". They are presented in the form of braid. None of these foods from South America have an offensive taste or smell. On the contrary, they have a very delicious taste. Names and characteristics according to country --------------------------------------------- Argentina, Uruguay, Paraguay ============= Known as chinchulin and are typically roasted. The large intestine, in Argentina, is called "Tripa Gorda" or torch and cooked similarly, except that they are usually washed inside and is filled with the same filling as sausage. Chile ========= Known as Chunchules. Colombia =========== Depending on the region it can be called Chunchullo, Chunchulla, Chinchurria or Chunchurria (Antioquia and Caldas regions) and usually prepared fried or grilled and served chopped before a roast. Usually eaten fresh and freshly fried. Eaten while hot and never cold to avoid mushiness. Ecuador ========= In Ecuador it is known as gut mishqui. It's roasted and eaten with boiled potatoes or mote. Venezuela ========= In Venezuela it is known as Chinchurria and is roasted. Peru =========== In Peru this meal has a Creole term "choncholi" : prepared steamed and then roasted on a grill, food native of people from Angola, who were based in the south of the country to work in the cotton fields and sugar in the province of Ica, south of Lima. It was a typical food of the black population of Peru but now, like the kebabs they are consumed at every social level. Mexico =========== In southern Mexico, the first portion of the small intestine of the cow (first 3–4 meters) is known as "tripa de leche" (translates to "gut of milk"). This is washed thoroughly with tap water, braided and boiled in a pressure cooker for about 1 hour, because it is very hard. Later, it's fried with garlic and onions and served on fresh tortillas, whole or chopped into cubes, served with hot salsa.