El Hoyo

Santiago, Chile

A traditional Chilean restaurant in Santiago's Estación Central neighborhood, known for home-style cooking in large portions. The interior looks like a 1970s canteen and has not changed much. Longaniza comes fried or grilled, served with puré de papas (mashed potatoes) or porotos (beans). The cazuela and pastel de choclo are also solid. Workers from the nearby train station and bus terminal fill the tables at lunch. Cheap wine by the jug.

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Sausages served here

Longaniza Chilena

Ñuble, Chile

Chile's go-to fresh pork sausage, seasoned with ají de color (Chilean paprika), cumin, garlic, and oregano. Some makers add merkén, a smoked chili from the Mapuche tradition, for extra heat. The grind is coarse, the casing thin, and the links either coiled into spirals or strung out long. Every asado in Chile starts with longaniza on the grill, split lengthwise and charred until the fat crackles. The sausage shows up on street carts stuffed into marraqueta bread with pebre, the cilantro-onion-chili salsa that goes on everything.

freshporkgrilled