The typical food

One of the staple foods in the diet of Chiloe is the consumption of potatoes, with meat and sea products extracted, consumption of which was inherited from their ancestors.
Among the foods are consumed by the causée chilotes and barbecue, ribs, marshals and the famous curanto in pot called Pulmay, Chilota Casserole containing lamb and pork fat, or Chapaleles, masses of wheat flour commonly accompany Curanto.

Salmon consumption began only in early 90's along with the installation of this industry in the area and came to be in the top of the above preferences of tourists, mostly Americans and Europeans.

The porridge
Is made from flour mixed with raw or cooked gooseberries or apples to which they added a little water and sugar. In some cases, instead of flour, wheat stood roasted, ground stone hand.

The broth and potatoes May
For breakfast you prepare a spicy stew made on the basis of water, fish, dried seafood, chili and onions. To accompany preparations for a May potatoes (potatoes cooked in salt water).

Roasted seasoned flour
The plate of toast with butter, flour and hot water was a type of traditional food that the ancient inhabitants of the town prepared for their breakfast.

The milcao Colao
Once washed the potatoes came from the same scratch, work with a stone that had one side flat and harsh, calling line. The pope stood ground with a basket of reed called chaigüe, through which passed only the starch. This extract is put in a tub of larch where it lay for several hours, until it accumulated at the bottom, forming a layer of potato flour or uncle. With this product the locals made the milcao Colao, mixing with boiled potatoes. His cooking was done in hot water for consumption and were wrapped with honey. The milcao Cola also could be fried, but in this case is mixed with lard and cracklings.

The paragon
With the potato meal, dehydrated remnants of the casting is made a medium-sized boulders that the ancient inhabitants of the town hung to dry in the smoke. In summer, after cleaning the product, mixed with wheat subsequently taken to the mill where it turned into flour. With this flour housewives preparing the chapaleles (thin pieces of dough boiled in water).

The baeme
Was named the boiled milcao been exclusively based on potato flour. It is often prepared for maden. All these and similar foods were preferred by locals at the time covered by our work, because according to them only such power gave him strength to face their work and what is more, assured him good health.