Chilean dumplings and salsa

Especially popular in the cuisine of Chiloé Island, chapaleles are usually served with a meat and seafood soup called pulmay. In this version, created by the indigenous Huilliches from the Valdivía Province, it is served with chancho en piedra, ‘pig in stone’, a delicious tomato dip that actually derives its name from the verb chancar, meaning ‘to grind’, and refers to the process of making the dip.