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A thin hotdog or sausage buried under slices of ripe avocado, chopped tomato, and what appears to be an entire jar of mayonnaise—this is the Chilean completo, a street vendor staple that exists nowhere else in the world with such brazen dedication to guacamole. First appearing in the 1960s as global processed meats flooded Latin American cities, Chilean vendors transformed the cheap frankfurter into something remarkable by layering it with abundant local avocados and tangy condiments. The completo represents the democratic street food philosophy: it's inexpensive, portable, complete (hence the name), and proudly composed of working-class ingredients elevated through sheer quantity and flavor combination. No other country tops hot dogs with avocado in such profligate quantities, making this a distinctly Chilean invention.
If using dry beef jerky, soak it in warm water for about 30 minutes to rehydrate. Drain and chop into small pieces.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook until it becomes translucent.
Stir in the minced garlic and cook for another minute.
Add the diced tomato and cook for another 5 minutes, until the tomato starts to break down.
Add the chopped charqui to the pot.
Pour in the beef broth (or water) and add the paprika, ground cumin, dried oregano, ground black pepper, and salt.
Stir well and bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for about 30 minutes.
Add the diced potatoes, carrots, pumpkin (or butternut squash), and green beans to the pot.
Stir gently and simmer for another 30-40 minutes, or until the vegetables are tender and the flavors are well combined.
Adjust seasoning with more salt and pepper if needed.
Garnish with fresh parsley.
Serve the Charquicán hot with crusty bread or over rice if desired.
Completo is a Chilean street food consisting of a grilled hotdog or sausage served on a toasted roll and smothered with sliced avocado (palta), diced tomato, mayonnaise, and sometimes sauerkraut or mustard. "Completo" literally means "complete"—the name celebrates how thoroughly the sausage is buried under toppings.
Completo emerged in Chile in the 1960s-70s when imported processed meats became cheap and readily available. Vendors adapted the simple hotdog by layering it with abundant local avocados and condiments, creating an iconic street food. It remains primarily Chilean—few other countries embrace this particular combination at this scale.
A quality sausage or hotdog, a soft marraqueta roll (Chilean-style bread roll), ripe avocado sliced thin, fresh tomato diced, and copious mayonnaise. The avocado-to-protein ratio is noticeably higher than most global hot dog versions, often with more avocado than meat by volume.
Use quality sausage or hotdog—grill it until the outside chars slightly for texture contrast. Toast the bread lightly. Slice the avocado just before assembling to prevent browning. Apply condiments generously; restraint is not the completo way. Work quickly so the warm sausage reaches you without the avocado warming.
Completo is street food meant for eating while walking—pair with fresh limeade (limonada) or a cold local beer. Some vendors sell them with a side of spicy aji verde. It requires no accompaniment; it is complete.