Bar Food · Loaded Fries

Chorrillana

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The name is often traced to the Peruvian cooking style 'a la chorrillana,' onion-heavy dishes named after the Lima district of Chorrillos.

A heaping platter of hand-cut fries buried under sautéed onions, sliced beef or sausage, and one or more fried eggs cracked on top. Built to be shared, showing up on nearly every late-night bar menu in Chile.

Why it's made this way: It is most closely associated with Valparaíso's port bars, where several old restaurants claim to have invented it; the exact origin is disputed, but the cheap, shareable plate became a late-night standard across Chile.