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Dish #7 of 11 from the Year in Food

Completo Dominó, Santiago, Chile

Carolina Miranda risked life and limb in a series of fearless food dispatches from South America, reporting on tamale sandwiches, psychedelic candy apples, and, most enticingly of all, Chile’s formidable contribution to the encased meats canon, el completo.

Take a hot dog. Smother it in mashed avocados and a fistful of chopped tomatoes. Add geologic layers of sauerkraut, sliced green chilies, chopped onions with parsley, and a viscous, vinegary mix of finely minced pickled cucumbers and carrots. Then dress with ketchup, mustard and a pillow of puffy artisanal mayonnaise. This otherworldly behemoth is known as the completo (as in: “complete”) and it is a staple in Chile, where cafés, bistros, fast food outlets, mall food courts and home cooks all produce some version of it, adding signature flourishes such as scrambled eggs, sautéed onions, melted cheese, crumbled bacon and various sauces, hot and otherwise.