MAIN INGREDIENTS
Sánguche de potito is a traditional sandwich originating from Chile, and it's especially popular in Santiago. The sandwich usually consists of a marraqueta bun that's filled with fried onions, beef or pork intestines, or meat from cow's rectum.
The meat is cooked until tender and juicy, and it's then mixed with fried onions and stuffed into the bun. Chorizo sausage is often added to the sandwich, while common condiments include mayonnaise, ketchup, or salsa pebre. The sandwich dates back to the mid-19th century, following the development of the first railroad from Santiago to Valparaiso, when street vendors needed to make fast and hearty food that was easy to eat and prepare.
MAIN INGREDIENTS
In Chile's countryside and rural areas, there is an unusual snack called ñachi. It is made with the blood of freshly killed lambs, goats, or pigs. The blood is combined with salt, coriander, lemon juice, and smoked pepper, and the concoction is then left to coagulate into a jelly.
Once set, ñachi is cut into cubes and served with bread on the side, although it can also be consumed while still in its soup-like state. This snack is a staple of the Mapuche people, and the word ñachi means blood in Mapudungun language.
Ubre asada is a Chilean dish that can be translated as grilled udder. In order to prepare it, fresh young cow's udders are sliced, seasoned, then grilled until they develop a golden color. If cooked properly, the udders should have a spongy and tender texture while the edges remain crispy.
Cow's udders used in the dish are usually obtained after the cow slaughter, but they can also be bought from butchers and in supermarkets throughout the country. Ubre asada is also popular in Argentina, where it's known as ubre a la parrilla, and over there it's typically served with chimichurri.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.