Mapuche Kitchen · Boiled Wheat Bread
Catuto (Mültrün)
Photo: Cheuntu / Wikimedia Commons · CC BY-SA 4.0
The wheat is boiled whole, pounded by hand into a dense dough, and shaped into small loaves without ever going near an oven — a method rooted in preparations that predate wheat's own arrival in the region.
Whole wheat kernels are boiled soft, drained, and pounded into a firm, chewy loaf, sliced and eaten alongside stews or dunked in broth. It's sold at Mapuche market stalls and roadside stands throughout La Araucanía.
Why it's made this way: Catuto is a staple of Mapuche cuisine, and La Araucanía remains the historic and cultural heartland of the Mapuche people in Chile.
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Part of World of Street Food — 690 dishes from 118 countries.
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