Completos: The Complete Chilean Hot Dog

When I usually mention that I enjoy an occasional avocado or two on my hot dogs, most people’s reaction is one of surprise or even mild disgust.

The few people who nod their head in approval are obviously from Chile or one of the few other countries that engages in the interesting practice of creating “completos,” hot dogs with a few surprising toppings.

Completos – a World of Toppings

What’s actually on a completo?

It starts off like any hot dog would, with a standard bun and a hot dog of your choice. Though the “traditional” toppings vary, my wife’s family usually adds:

  • Mayonnaise, mustard or ketchup (or all three for some)
  • Chopped tomatoes
  • Shredded lettuce
  • Chopped or mashed avocados (if mashed, usually used like a spread to line the buns)

One variant uses sauerkraut instead or in addition to some of the other ingredients, depending on your personal taste, and yet another adds shredded cheese to the mix for some family members.

According to Wikipedia, another variant called “A lo Pobre,” or Poor Style, dresses the dog with fried onions, french fries and a fried egg, which sounds really delicious. My in-laws make a different version of the “A lo Pobre,” which pairs the onions, fries and fried egg with a piece of steak instead. It’s always a crowd-pleaser and a nostalgic favorite.

If you’re more of a visual person, Anthony Bourdain experiences one version of the completo during his time in Chile while filming No Reservations:

Anthony Bourdain – Giant Hot Dogs from Chile

The slathering of mayo over the top of the hot dog would gross some people out, which is why we choose to cream up our bun pre-dog and apply the rest of the toppings over everything. We also use the standard 6″ hot dog and bun, rather than opting for the full 12″, which tends to get messy and awkward to eat.

If you’re having a hot dog afternoon anytime soon, why not pick up some avocados at the store and give this version a try?

(Photo credit)