Completos, chacareros, lomitos—big, saucy, essential

Chile’s fuentes de soda (classic lunch counters) power a distinct sandwich culture. The completo loads a hot dog with avocado, tomato, and generous mayo; the lomito stacks braised pork with the same “italiano” fixings; and the chacarero adds green beans and ají to thin-sliced steak. Time magazine once ranked the chacarero among the world’s great sandwiches. Bread choice matters—marraqueta or hallulla—and German-Chilean heritage peeks through in places like Santiago’s Fuente Alemana, credited with popularizing the lomito. Fries on the side, pebre on the table, and a schop (draft beer) complete the ritual.