The Chilean national dish is curanto, curanto has been enjoyed by not only Chile but also the whole South American continent for over 7,000 years. This dish originated from the Chilean archipelago and spread its way to deeper parts of Chile and even to Argentina.

The dish was originally prepared in a dug out hole in the ground or an earth oven. The “earth oven” varies in shape and size, it mostly depended on the size of the family, once your hole has been dug out you lay rocks in the earth oven and you heat the rocks in a bonfire until they are red hot. The sides of the pit are then covered in Chilean rhubarb to seal it.

Once you have your pit ready you can layer your meats and choice of fish and separate each layer with more Chilean rhubarb.