The completo arrived in Chile in the early 20th century, brought by immigrants who opened snack shops. Chileans took the basic idea and made it entirely their own — adding avocado (which grows beautifully in Chile's climate) and creating a layered tower of toppings that is sometimes so tall it becomes difficult to eat without squishing it down with both hands.
The most famous variety is the 'completo Italiano' — named after the colours of the Italian flag. Green avocado, red tomato and white mayonnaise together create the flag's three stripes without any planning. The name stuck and the Italiano is now the most ordered version across the country.
Completo stands are found at street corners, sports stadiums, markets and festivals all over Chile. They are cheap, filling and fast — perfect for a busy school night, a football match or a late Saturday afternoon at the park. Children often get their first completo at a local neighbourhood kiosk.
Chilean avocado is unusually creamy and rich — the country is one of the world's top avocado-producing countries, growing them on sunny hillsides in the central valleys. The avocado on a completo is not sliced but mashed smooth with a little salt and lemon, spread thick. Without the avocado, Chileans would say it is just a hot dog — not a completo.