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Chochoca, chochoyeco, trotroyeco  or trutru is a traditional dish in Chiloé and
Huilliche The Huilliche , Huiliche or Huilliche-Mapuche are the southern partiality of the Mapuche macroethnic group of Chile. Located in the Zona Sur, they inhabit both Futahuillimapu ("great land of the south") and, as the Cunco subgroup, the north hal ...
cuisine in
Chile Chile, officially the Republic of Chile, is a country in the western part of South America. It is the southernmost country in the world, and the closest to Antarctica, occupying a long and narrow strip of land between the Andes to the east a ...
. It consists of a dough of grated raw potatoes mixed with cooked potatoes—or of cooked potatoes mixed with flour—that is roasted over the fire on a large spit shaped like a
rolling pin Rolling is a type of motion that combines rotation (commonly, of an axially symmetric object) and translation of that object with respect to a surface (either one or the other moves), such that, if ideal conditions exist, the two are in contact ...
, which is known as a ''palo chochoquero''.


Preparation

There are two varieties of chochoca that differ in the type of dough they use. The ''negra'' (black) uses a combination of raw and cooked potatoes, as is used for
milcao Milcao or Melcao (sometimes hypercorrected to Milcado) is a traditional dish originating from the Chiloé Archipelago in Chile. The dish is a type of potato pancake prepared with raw grated potatoes and cooked mashed potatoes mixed with other i ...
, while the ''blanca'' (white) uses a mix of cooked potatoes and flour, as is used in the similar Chiloé dishes tortilla de papa and cema. Chochoca negra is more traditional and is made with grated raw potatoes that have been squeezed dry with a dish cloth and then mixed with mashed cooked potatoes, salt, and pig lard. However, chochoca blanca is more common today. Its dough is made of equal parts wheat flour and mashed cooked potatoes. After the dough is ready, it is shaped into flat rectangles of 50 to 60 cm (20 to 24 inches) in length and 50 cm wide, and just over 1 cm (about 1/2 inch) high, which are wrapped around a spit shaped like a large rolling pin, known as a ''palo chochoquero'', which measures about 1.5 m (5 feet) long not counting its handles. The strips of dough are placed next to each other completely covering the spit and overlapping slightly so they form one solid piece. The surface of the spit is covered in lard to help the dough adhere. The dish is cooked over the embers, turning slowly as you would roasted meat, for around 30 minutes. Once cooked, it is cut into portions and stuffed with ''
chicharrón (, , plural ; pt, torresmo ; fil, chicharon; ch, chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton or beef. Name , as a dish with sauce, or as finger-food snacks, are ...
'' or ''llides'' (small scraps of meat left in the lard after a ', then rolled up and served hot.


Consumption

Chochoca is not prepared frequently for family meals, but instead for special occasions or as part of food festivals. It is also made by vendors selling typical dishes of Chiloé and among the Huilliche people of the Osorno and
Ranco Ranco may refer to: Chile - from Mapudungun "Ran - Co" - tormentous water * Ranco Lake * Lago Ranco, Chile a city and municipality in Chile * Ranco Province Italy * Ranco, Lombardy {{geodis ...
provinces, where it is known as ''trutruyeko''. Outside of those places, its consumption is rare, although it can be found at traditional celebrations in
Patagonia Patagonia () refers to a geographical region that encompasses the southern end of South America, governed by Argentina and Chile. The region comprises the southern section of the Andes Mountains with lakes, fjords, temperate rainforests, and gl ...
and Llanquihue province due to migration there from Chiloé. The dish is not to be confused with the
Peru , image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = Seal (emblem), National seal , national_motto = "Fi ...
vian ', a ground corn product that is used to make a soup sometimes known as ''sopa de chochoca''.{{Cite web , last=Palacios , first=Victor , date=2020-10-15 , title=Sopa de chochoca: Una deliciosa receta de Ayabaca , url=https://eltiempo.pe/chochoca-ayabaca-receta-mp , access-date=2023-10-11 , website=Diario El Tiempo , language=es


References

Chilean cuisine Chiloé Archipelago Mapuche cuisine Potato dishes