Curanto is an ancestral dish of southern Chile, in particular the Chiloe Archipelago. This hearty mix of seafood, meat, potato dumplings, and vegetables is traditionally prepared in a hole dug in the ground, the bottom of which is lined with stones, which are heated until red hot. In fact, the word ‘curanto‘ comes from the native mapudungun words for stone (cura) and bake (tum). The dish can also be cooked in a large stew pot, known as ‘curanto en olla’, and it is this variation that is celebrated every Sunday at Mari Mari in a ceremony that involves our team and our guests, creating a uniquely cultural and culinary experience.