This province is not one of the most fertile and one speculates that the reasons are found in part in the climate and soil, but neither is it cultivated as it should be as they do not know the use of the plow; nor is it easy to introduce it because the ancient customs are held with conviction. Neglect also contributes to the slight abundance, because the crops are limited to the absolutely necessary, and they never are enough. … Never the less the potato harvest is numerous and it would be very abundant if they were to apply themselves to work and to plant more. 
I do not suppose any part of the world is so rainy as the
. …In winter the climate is detestable and is summer it is only a little better. I should think that there are few parts of the world, within the temperate regions, where so much rain falls. The winds are very boisterous and the sky almost always clouded: to have a week of fine weather is something wonderful.  Islandof Chiloe
And the garlic?
Photo: Canal 13
Giant or elephant garlic was re-discovered in 1941 by an American nurseryman, Jim Nicholls, who found it growing wild in the gardens of an abandoned settlement called Scio in the Willamette Valley of Oregon. Scio had been colonized by immigrants from the eastern Balkans in the 1860s. The "herb", as it was regarded locally, was called Scio's Giant Garlic. Nicholls collected about 12 lbs of it and bred selectively from the larger cloves. Over a period of twelve years he established a large, very hardy, disease free strain which he started selling commercially in 1953, having registered the name 'Elephant Garlic'.
Ajo Chilote recipes
Cocimiento Chilote by Omega
4 lbs clams
6 chicken thighs
6 lbs pork ribs
2 lbs sausages
2 lbs potatoes
White wine (inexpensive)
Sauté onions, garlic and peppers in a large pot and add the pieces of chicken. Brown lightly and then add the pork ribs (in pieces), the sausages, the shellfish (with clean shells) and the potatoes and season with cumin, oregano, merkén, pepper and salt. Add wine a little at a time and simmer for an hour. Serve in of earthenware bowls (greda) to hold the heat.
Cancato Chilote (
Chiloe stuffed fish)
2 Lemons, one sliced, one juiced
2 Onions, sliced
2 Tomatoes, sliced
½ lb. mild cheese in slices
½ cup white wine
1 clove Chiloe garlic, sliced
Salt and pepper
Clean fish, remove head, tail and fins and split along the spine without cutting through the back and open like a book. Remove spine and all other bones. Season both sides with lemon juice, salt and pepper. Sauté onion and garlic in vegetable oil until softened. Layer fish with onions and garlic, tomato, cheese, chorizo, and lemon slices. Tie and place on double thickness of aluminum foil. Pour wine over fish, wrap securely in foil and grill over medium charcoal fire (or in 425° F. oven) for 10 minutes per inch of thickness or until the center reaches 140° F.
Cazuela de Espinazo de Cordero con Cochayuyo
(Lamb backbone cazuela with alga)
3 lbs of mutton backbone [or lamb with bones]
Oregano, chopped parsley
1 bowl of fresh yellow peas
1 bowl of chopped green beans
½ cup of rice
Small bunch of chopped seaweed [Cochayuyo]
Fry the meat with salt and garlic then add 4 liters of boiling water. Add and boil all the remaining ingredients. Before serving sprinkle with chopped parsley.
The exotic artisanal products of “Sabor Chilote” originate in the magic and mythic Island of Chiloé. Gateway to Patagonia in the south Pacific, this refuge of native forests delivers to Ajo Chilote all its purity, aroma, and unique soft gingery flavor, with a wide range of uses in cold and hot dishes.
“Chiloe garlic and olive paste,” ideal to serve as a table spreads, in salad dressings and to improve cocktail appetizers.
“Chiloe Pure Garlic Paste,” especially to season all types of meats, fish, salads and soups.
“Spicy Chiloé Garlic Paste – Merkén,” is an exquisite option to give flavor to your stews and home made dishes, to season or accompany with a balanced spiciness that will improve all your recipes.
“Special Recipe Chiloé Garlic Paste - Pebre” ideal to accompany vegetables and grilled meats, add personality to cold sauces and/or accompany cold or hot dishes. It is an indispensible product for the traditional cuisine.
“Chiloé Garlic Paste-Honey”, especially for pork, sauces, vegetables, sweet and sour dishes, and dough.
Chiloé Garlic or “Ajo Blandino” (Allium ampeloprasum), is a garlic known for its positive effects of health, traditionally used to control blood pressure and heart disease, as an antibiotic to improve bronchitis and colds, and accordion to the oldest, it is good for picking up the sexual pace.