Wet hot dogs, or “completos mojados” in spanish are a regional variation of the Italian-style completo, particularly popular in the Maule region of Chile.
The chicken and avocado sandwich, also known as “ave palta” or “pollo palta,” is undoubtedly one of the favorite sandwiches of many Chileans. Simple, delicious, and very healthy, it’s perfect for using up leftover roast chicken.
Some say that the chacarero is the most Chilean of all sandwiches, traditionally enjoyed in the fields of Chile as a snack during harvest season, and the original version does not include mayonnaise.
The chemilico is one of the lesser-known sandwiches in the diverse category of Chilean gastronomy. It’s a more contemporary recipe, but no less delicious for it.
A classic from Chilean “sanguchería,” the pork loin sandwich is undoubtedly one of the most popular in restaurants and cafes throughout the country, available in various versions, whether it be completo, chacarero, or this delicious Italian version.
The Barros Jarpa is a very popular sandwich in Chile, economical, versatile, and common in any circumstance, whether for breakfast or as a snack at any time of the day.
Traditionally, salmon burgers can be served alone or on frica bread, akin to a Chilean burger, topped with a delicious Chilean avocado sauce.
A soft and versatile Chilean sandwich of chicken and bell pepper, one of the most cherished in Chilean cuisine, perfect for takeout or preparing at home and enjoying with family.
The Chilean Potito Sandwich, popularly known as “sánguche’e potito” (backside sandwich) is a classic urban food found in stadiums across the country, mainly in the metropolitan region.
The Barros Luco is one of Chile’s most highly regarded sandwiches, and its name is inspired by President Ramón Barros Luco who was one of the most frequent customers at Confitería Torres in Santiago, Chile.
