This delicacy is made from golden conger eel, a fish that abounds on the southern Pacific coast.
This sauce is the ideal accompaniment to any main dishes or can also be used as a dip with bread, tortillas, black or kneaded bread.
In ancient times, the high temperatures in Patagonia made it challenging to cook food. They say that necessity is the mother of invention and, according to historians, the Curanto in Hoyo is a worthy example.
Pantruca or Pancutra is a Chilean broth prepared with wheat flour, water, and a touch of oil.
The juices of the chicken meat intermingle with the marinade to provide an aromatic and flavorful experience.