Curanto is a traditional dish from the southern region of Chile and Argentina, particularly associated with the Chiloé Archipelago. It is prepared by cooking a variety of ingredients, including meat, seafood, potatoes, and vegetables, in a pit lined with hot stones. The dish is typically covered with leaves, allowing it to steam and infuse flavors. The cooking process of curanto is communal and often involves family and friends gathering to share the experience. This method of cooking not only highlights local ingredients but also reflects the cultural heritage of the Mapuche and Chilote people, making it a significant culinary tradition in the region.