Curanto - Chile's traditional art of hot stone cooking

Start a fire in the pit to heat up the hot rocks for about an hour.

Prepare the shellfish, meats, and chapalele while the rocks are heating.

Remove the ashes from the hot rocks and line them with giant Nalca leaves.

Layer the ingredients in the pit, starting with the seafood, then placing the meat on top.

Seal the pit quickly with burlap and fresh dirt.

After an hour, unveil the cooked food and serve.

Equipment Needed

Spice Level:

Dietary