Having just formulated my policy against naming anything eaten outside of the US as Dish of the Week for practical reasons of availability, I’m breaking it for chorrillana, an insane scramble of french fries & chunks of beef fried up with egg & onion; after all, it would be so easy to recreate at home. I tried it twice in Santiago—once at Galindo (see here) & once at El Parrón, where the topping seems rather to have been sauteed in a red wine sauce.

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Given its location in a giant modern mall, El Parrón has a surprisingly swanky air about it;

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it’s apparently well-known for its traditional Chilean cuisine, particularly parrillada, an extravaganza of mixed grilled meats we were still too stuffed from our seafood blowout at the Mercado Central that afternoon to attempt—although we somehow made room for what I guess translates literally as queso de cabeza, or head cheese (edit: an expert tells me it’s actually called arrollado, meaning “rolled”),

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& pastel de congrio, a sort of crab casserole that was unfortunately rather gruel-like in comparison to the custardy versions we had elsewhere.
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Still, the chorrillana was the be-all end-all—what’s that, ser todo terminar todo?