Another important contribution is Chiloé cuisine, characterized by its wide varieties of potatoes and seafood dishes.
Both give this region of the country a very rich gastronomic heritage.
They stand out for dishes like cancato, curanto, outdoor roast, chapaleles, milcao or potato bread, paila marina, cazuela, and potatoes prepared in multiple ways. What makes the meals especially flavorful is the use of merkén (smoked mapuche ají), a tradition recently revived by modern cuisine.
Further South
In the far south, chiporro or the typical Patagonian lamb roast is a method of cross roasting.
Another characteristic barbecue in the Southern Cone is "asado con cuero," though it is not strictly the typical barbecue and in Chile, it is only made in the southernmost regions. In Argentina and Uruguay, it is occasionally referred to as oven roasting, involving meats cooked in outdoor ovens fueled with firewood.
