Tru-Trum Chochas

A recipe by Rodolfo Guzmán, taken from Boragó
Tru-Trum Chochas
Tru-Trum Chochas

Serves 4

For the grape umeboshi:


1 kg unripe green grapes

80 g salt


Pack the grapes and the salt in a vacuum bag; seal at maximum pressure and store for 6 months before using it.

For the tru-trum:


1 kg tepu wood
500 g white Michune potatoes
from Chiloe
2 g fine sea salt
50 g pig skin
100 g pork lard
1 tepu wood branch, 20 inches (50 cm)
long and 2 inches (7 cm) in diameter


Burn the tepú wood in a deep metal pan until you have red-hot embers. In a large pan of boiling water, cook 300 g of the Mechuñe potatoes until completely cooked. Then drain and mash them, forming a rustic mash, and add the salt. Let cool to room temperature.

Grate the remaining 200 g uncooked potato and mix it with the mashed cooked potato to form a paste. Let stand for about 1 hour. Chop the pig skin into small cubes. Heat the lard in a skillet (frying pan) over low heat, add the cubes, and caramelize them, stirring occasionally, for 1 hour. Then drain the pig skin, reserving the fat. Mix the caramelized skin into the potato paste. Wrap the paste around the tepú wood branch and let it rest horizontally on two supports over the hot embers. Cook, turning the branch continuously for 5 hours, regardless of how gently the fire turns. Every 15 minutes, brush the surface that is exposed to the heat with the reserved pig fat, in order to prevent it from drying excessively. Additionally, blow on the fire every 20 minutes in order to prevent it from extinguishing.


For the chochas:


1 fresh chocha


Remove the chocha from the shell and cut it into thin pieces, as for sashimi. Arrange them symmetrically, matching the size of the tru trum.

To serve:

16 dry espino twigs
4 chochas

Arrange 4 espino twigs in a parallel formation on each plate. Carefully remove the caramelized tru-trum from the tepú wood branch by slicing it horizontally. Cut 4 pieces, 2 ¾ x 2 ½ inches (7 x 6 cm) each. Leaving a ¾-inch (2 cm) border, arrange the chocha sashimi on the tru-trum pieces. Thinly slice the grape umeboshi and intersperse it with the chochas, covering the center of the tru-trums. Press the edges over, and serve immediately over the espino twigs.


Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy.

"It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times

Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.