Jessy Lipperts

"I made sure to have the ‘Curanto experience’ and enjoyed a fabulous afternoon at Meson Chilote in Ancud where Curanto is prepared one or two times a week in the traditional way. It is one of the best things to do in Chile on Isla Chiloé. We spend the afternoon chatting about the traditions while I enjoyed some glasses of Chicha de Manzana with the chef."

The Princess (Tiara) Diaries

"Probably the most delicious meal I’ve had… so many flavours and textures, and every one of them delicious."

Julie H. Case

"I duck in, spearing clams on my fork, then dip dense chapalele in a bright homemade pico de gallo salsa. I chase mussels around my bowl and sip an austere sauvignon blanc from Chile’s Leyda Valley far to the north. Nearly 20 years on, I’ve perhaps learned at last the art of building curanto, all without losing the magic of eating it fresh from a Chiloé fire."

Anna Furman

"After learning that I've been vegetarian for six-odd years and that I was raised in a Jewish family that kept kosher, he starts calling me a curanto-vore. I like this—it absolves me of any moral or religious guilt—and I decide he is a fantastic carnivorous cohort. We enter the restaurant and within six minutes, the curanto from the ground is translated into curanto on dishes. Magical."