Chiloé's distinct local specialities derived from a ménage à trois of cooking traditions of the now-extinct Chono people (the island's original indigenous inhabitants), along with Huilliche and Spanish influences. Curanto is Chiloé's most famous dish, a hodgepodge stew of shellfish, pork and chicken traditionally cooked in a hole in the ground under a pile of nalca (a rhubarb-like plant) leaves – don't leave the island without trying it.