|Place of origin||Chile|
|Region or state||Central Chile|
|Main ingredients||beef, French fries, onion, salt and other spices|
|Cookbook: Chorrillana Media: Chorrillana|
The origin of the dish is unknown. The name is an adjective of Chorrillos, a fairly common place name in Latin America, and especially Peru and Chile, after the Battle of Chorrillos that took place during the Pacific War. It is also possible the name originates from the word "chorreado" (oozed, spurted), referring to the juices that ooze over the French fries.
Chorrillana is considered one of the most traditional dishes in the Chilean city of Valparaíso. Because of its large size, it is usually served as a dish to share. and it is a common choice among university students in the city.
There are several recipes for chorrillana, depending on the restaurant and the chef. The base of fries is the only constant. Traditional recipes mix scrambled egg, fried onion and sliced beef. Some preparations use chopped frankfurter sausages, Chilean longanizas and seasonings such as garlic or oregano. Sometimes, the dish is served with fried or scrambled eggs on top. 
- Valparaíso, escenario y artistas Nancy Astelli, www.cultuart.cl, retrieved 3 February 2013.
-  Elkjaer Lobos, www.24horas.cl, retrieved 3 February 2013
- Valparaíso ya tiene la mejor chorrillana www.estrellavalpo.cl, November 2010, retrieved 3 February 2013.
- Chorrillana Juanita Gatica, www.paula.cl, February 2012. Retrieved February 2013.
- Chorrillana the-chilean-way.blogspot.co.uk, March 2010. Retrieved February 2013.
J. Cruz website (Spanish)