How to Try Curanto on Chile’s Chiloé Island - AFAR
"A family-style Ancud restaurant where the chef prepares curanto beneath a thatched quincho, using soaked nalca leaves to curtain the earth-oven and layering chapalele directly atop the meat and seafood; meals are served communally in deep bowls filled with clams, mussels, meats and dense potato-and-flour dumplings, and the experience combines hands-on cooking tradition with local storytelling and seaside hospitality." - Julie H. Case
