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| caption = Chorrillana |
| caption = Chorrillana |
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| alternate_name = Bistec a la Chorrillana |
| alternate_name = Bistec a la Chorrillana |
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| country = [[Chile]] |
| country = [[Chile ]] |
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| region = |
| region = |
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| creator = |
| creator = |
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| course = |
| course = |
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| served = |
| served = |
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| main_ingredient = [[French fries]], [[meat]], |
| main_ingredient = [[French fries]], [[meat]], [[onion]], [[fried egg]]s, [[salt]], [[cheese]] and other [[spice]]s |
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| variations = |
| variations = |
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| calories = |
| calories = |
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| other = |
| other = |
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}} |
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'''Chorrillana''' is a dish consisting of a plate of [[ |
'''Chorrillana''' is a dish consisting of a plate of [[French fries]] topped with different types of sliced [[meat]], [[sausage]]s and other ingredients, most commonly [[scrambled eggs|scrambled]] or [[fried egg]]s, and [[fried onion]]s.<ref name="Palmerlee 2007">{{cite book | last=Palmerlee | first=D. | title=South America on a Shoestring | publisher=Lonely Planet | year=2007 | isbn=978-1-74104-443-0 | url=https://books.google.com/books?id=rnFth62xGKcC&pg=PA536 | access-date=June 13, 2017 | page=536}}</ref><ref>{{cite book | title=Lonely Planet Chile & Easter Island | publisher=Lonely Planet Publications | series=Travel Guide | year=2015 | isbn=978-1-74360-970-5 | url=https://books.google.com/books?id=WhPDCgAAQBAJ&pg=PT162 | access-date=June 13, 2017 | page=pt162}}</ref><ref>{{cite web | last=Gregory | first=Vanessa | title=In Valparaíso, Chile, Restaurants Reflects a Newly City | website=The New York Times | date=April 29, 2011 | url=https://www.nytimes.com/2009/11/08/travel/08journeys.html | access-date=June 13, 2017}}</ref> |
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Because of its large size, it is usually served as a dish to share. There are several recipes for the chorrillana, depending on the restaurant and the chef. The base of beef and fries is the only constant. Traditional recipes mix scrambled egg, fried onion and sliced beef.<ref name="Palmerlee 2007"/> Some preparations may use chopped [[Hot dog|frankfurter]] sausages, [[chorizo]], [[tomato]]es and seasonings such as [[garlic]] or |
Because of its large size, it is usually served as a dish to share. There are several recipes for the chorrillana, depending on the restaurant and the chef. The base of beef and fries is the only constant. Traditional recipes mix scrambled egg, fried onion and sliced beef.<ref name="Palmerlee 2007"/> Some preparations may use chopped [[Hot dog|frankfurter]] sausages, [[chorizo]], [[tomato]]es and seasonings such as [[garlic]] or |
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'''Chorrillana''' refers to a sweetish sauce that originated in the coastal resort town of [[Chorrillos District|Chorrillos]], near [[Lima]], [[Peru]]. |
'''Chorrillana''' refers to a sweetish sauce that originated in the coastal resort town of [[Chorrillos District|Chorrillos]], near [[Lima]], [[Peru]].<ref>[https://books.google.com/books?id=K_liDAAAQBAJ&q=++Chorrillana&pg=PT453 Kijac,, "The South American Table"]</ref> It was made by [[Chileans]]. |
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This dish is similar to the [[ |
This dish is similar to the [[Québec|Québécois]] dish [[poutine]] and the Latin American dish [[salchipapa]]. |
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==See also== |
==See also== |
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Chorrillana
| |
| Alternative names | Bistec a la Chorrillana |
|---|---|
| Place of origin | Chile |
| Main ingredients | French fries, meat, onion, fried eggs, salt, cheese and other spices |
Chorrillana is a dish consisting of a plate of French fries topped with different types of sliced meat, sausages and other ingredients, most commonly scrambledorfried eggs, and fried onions.[1][2][3]
Because of its large size, it is usually served as a dish to share. There are several recipes for the chorrillana, depending on the restaurant and the chef. The base of beef and fries is the only constant. Traditional recipes mix scrambled egg, fried onion and sliced beef.[1] Some preparations may use chopped frankfurter sausages, chorizo, tomatoes and seasonings such as garlicororegano.[4]
Chorrillana refers to a sweetish sauce that originated in the coastal resort town of Chorrillos, near Lima, Peru.[5] It was made by Chileans.
This dish is similar to the Québécois dish poutine and the Latin American dish salchipapa.
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