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Chochoca, chochoyeco, trotroyeco or trutru is a traditional dish in Chiloé and
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 in Chile and Argentina. Located in the Zona Sur, they inhabit both Futahuillimapu ("great land of the south") and, as the Cunco or Ve ...
cuisine in Chile
Chile, officially the Republic of Chile, is a country in western South America. It is the southernmost country in the world and the closest to Antarctica, stretching along a narrow strip of land between the Andes, Andes Mountains and the Paci ...
. 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
A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are ...
, 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 formilcao
Milcao or melcao (sometimes hypercorrected to milcado) is a traditional potato pancake dish originating from the Chiloé Archipelago in Chile. The dish is prepared with raw grated potatoes and cooked mashed potatoes mixed with other ingredient ...
, 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 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 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 ; ; ; ) 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 sauces, or as finger-food snacks, are popular in Andalusia and Canarias in ...
'' 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 provinces, where it is known as ''trutruyeko''. Outside of those places, its consumption is rare, although it can be found at traditional celebrations inPatagonia
Patagonia () is a geographical region that includes parts of Argentina and Chile at the southern end of South America. The region includes the southern section of the Andes mountain chain with lakes, fjords, temperate rainforests, and glaciers ...
and Llanquihue province due to migration there from Chiloé.
The dish is not to be confused with the Peru
Peru, officially the Republic of Peru, is a country in western South America. It is bordered in the north by Ecuador and Colombia, in the east by Brazil, in the southeast by Bolivia, in the south by Chile, and in the south and west by the Pac ...
References