Curanto: The Age-old Patagonian Tradition of Hot Stones

An ancient Mapuche technique

Bandeja para los ojos, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

A long-standing tradition

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.

Cordero patagónico, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

The local version

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.

Bandeja para los ojos, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

The method

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.

¿Estará todo listo?, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

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

Entrando en calor, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

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

Río Casa de Piedra, Barrio Casa de Piedra, San carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

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

Bandeja para los ojos, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

The ingredients

Many different types of food can be cooked using this method. Apples are often cooked this way, and are the perfect accompaniment for chicken also cooked in the curanto.

As for vegetables, the most popular are potatoes, squash, and sweet potatoes. Some are stuffed with peas, cheese, or sweetcorn. 

Empezando a cocinar, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

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.

Bandeja para los ojos, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

Curanto favorites

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.

Los chori, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

The dynamic duo

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

Agua para el paladar, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

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.

En familia, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

Celebrate!

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.

Credits: Story

Editing: Diego Marinelli/Text: Ayelén Iñigo 

Credits: All media
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