Milcao

Milcao is a traditional Chilean dish made from raw and cooked potatoes. It is a staple food in the southern regions of Chile, particularly in the Chiloé Archipelago.

History

The origins of Milcao can be traced back to the indigenous Mapuche people of southern Chile. The Mapuche have been cultivating potatoes for thousands of years, and Milcao is one of the many dishes they developed to make use of this abundant crop.

Preparation

To prepare Milcao, raw potatoes are first grated and squeezed to remove excess moisture. The resulting potato juice is then set aside to allow the starch to settle. Meanwhile, other potatoes are boiled and mashed. The raw and cooked potatoes are combined, along with the settled starch from the potato juice, to form a dough. This dough is typically seasoned with salt, lard, and sometimes onions or other flavorings. The dough is then shaped into patties and fried until golden brown.

Variations

There are several variations of Milcao, including Milcao de Horno (baked Milcao) and Milcao de Chicharrones (Milcao with pork cracklings). Some versions also include other ingredients, such as cheese or seafood.

Cultural Significance

Milcao is traditionally served during the Chilean festival of Minga, a communal work event where families and neighbors come together to help move a house. It is also a common dish during the winter months, when potatoes are plentiful.

See Also

• Chilean cuisine
• Mapuche cuisine
• Minga