Curanto (in Mapudungun: kurantu, 'pedregal') is an ancient traditional method of cooking food that originated in the Chiloé archipelago, and uses hot stones buried in a hole that is covered with pangue leaves and champas.

The fundamental components are seafood, some crustaceans and potatoes, along with other traditional preparations from the same area such as milcao and chapalele, to which meats and sausages are added.