Chorrillana is a favorite Chilean dish of French fries loaded with beef, caramelized onions, and fried eggs. It’s a perfectly comforting dish to share with friends.
So most of you already know that I live in Chile and that I’m currently dating a Chilean. Wow, sometimes it’s still hard even for me to grasp that concept even though we’ve lived here for a few years now. Already this new year has seemed to be changing with each new day and I feel like I’m trying to catch up and find my equilibrium.
I’ve had a lot of people ask me why I so rarely share Chilean food recipes when I live here surrounded by it all the time and I was trying to explain it to someone the other day. The best way I can describe it is to tell you what it was like to move to a new culture from the one we left. We arrived here and everything was so vastly different from what we were used to, especially the food.
Don’t get me wrong, I love trying new flavors and I really like Chilean cuisine, but on those early days in this new culture, when we were getting a little (okay fine, a lot) homesick, what we all were craving were the familiar comfort foods from our own culture. Trying to recreate them became more of my focus, and besides, whenever we do want authentic Chilean food it’s available everywhere. See my point? It was one of the last things I wanted to make at the time.
Things are different now that we’ve been here a while and we’ve gotten familiar with our surroundings. In fact, I’ve recently been gaining an interest in learning how to make all the traditional types of food made here so I can share them. I thought I’d start with something that I know my family likes, it’s called chorrillana. Basically it’s a heaping pile of fries, topped with strips of beef, sautéed onions, and some fried eggs on the top (because those are a must in Chilean cuisine). It’s not a very complex or difficult dish but I think that’s what’s so brilliant about it.
Everyone has their own style of making it here. Some variations scramble the eggs and some of them have things like chorizo sausage added, but I decided to go for minimalism (Oh yeah, that’s another goal I have this year; learning to simplify). Actually, I was seriously considering if I wanted to add homemade barbecue sauce, generous amounts of cheese, and some crispy bacon. I still think that it sounds amazing, but after playing my phone-a-Chilean card and consulting the counsel of my Chilean boyfriend, I changed my mind. I asked him what he thought of my idea and he sort of implied it wouldn’t go over with the locals. Haha, I also asked him if they’d kick me out of the country for messing up a perfectly good chorrillana and you know what, he didn’t argue! So yeah, I chickened out. Hey, but it’s definitely happening next time!Print
Tori is a food blogger with a passion for what she does. She shares all her recipes, photography, and bits about her life living in Patagnia Chile on her blog, Gringalicious.