Curanto: The Age-old Patagonian Tradition of Hot Stones

Curanto is an age-old method of cooking food, typical in Argentinian and Chilean Patagonia. It is believed to have arrived in South America from Polynesia, where the technique is still used today by people such as the Māori.

In Argentina, curanto was introduced in the late 19th century by a group of Swiss-French pioneers, who arrived in the south of the country having traveled through Chile. They settled in a place known today as Colonia Suiza, near Bariloche, in the province of Río Negro.

The word curanto comes from the Araucanian language (spoken by the original Mapuche) and means hot stone. The technique consists of digging a hole in the earth and placing hot stones in it, while above it there is a bed of leaves from typical shrubs such as maqui or nalca.

Once prepared, the food is placed inside, covered with another layer of leaves, and then overlaid with damp canvas to keep the heat in.

Before being placed in the curanto hole, the stones are heated on an open flame in a wood bonfire. 

The stones used are known as bocha, and are commonly found in the lakes and rivers in the south of Argentina.

The kabocha squash is one of the most popular as a stuffed vegetable. It has a sweet flesh, and its hard skin can withstand high temperatures.

Meat is without doubt the most popular ingredient for this method of cookery. Chicken, lamb, pork, or different cuts of beef can all be used.

Chicken served with sausages is a delicious, and very popular, combination.

On a journey through southern Argentina, it is worth giving curanto a try. It can be found in many places in Colonia Suiza and the surrounding areas.

The National Festival of Curanto is held every year in Colonia Suiza, where thousands of visitors try different versions of this exquisite, traditional preparation. As well as the food, there are various artistic performances, and other activities.