Bar Food · Loaded Fries

Chorrillana

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It's served as one giant shared platter on purpose — the whole point is a table of friends attacking it with forks straight off the same plate.

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 grew out of the dockside bars and fondas around Valparaíso's port, where a single cheap, filling plate could feed a whole table of workers and sailors.