The entrance is around 50 meters of dirty road, so when you park be prepared to eat some dust. Our last night, we heard a dog barking loudly at 2am, same early morning from one of the last rooms in second floor. It is showed this hotel as a non smoking hotel and we suffer of asthma but personnel didn't care. Next day was the same, people talking loudly inside same room and smoking. Plus between 242 and our room smell strong cigarette and when advised that at front desk their solution was spray deodorant. The corridor had a bad odour probably urine in front of 246.

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Wash it down with the house beer, a Cervecera del Puerto blond ale. While carne mechada (stewed beef) is practically the only other dish served here. Outside of Valparaiso you might find it with chorizo or longaniza sausages. It’s simply a massive plate of minced beef, grilled onions, cheese, and egg atop a mountain of greasy French fries.

While Chile is no stranger to high calorie snack foods ( completos and sandwiches are quite popular throughout the country), no dish will give you a heart attack as quickly as the chorrillana, which is the country’s answer to disco fries or poutine. Perhaps no place captures the porteño spirit better than it. On most times an old school crooner, with his Pablo Neruda like conductor hat, is there singing folk songs with his guitar. In its more than thirty years of existence, since 1972, it has become something of a legend in Valparaiso. Rather it is a ramshackle room, found down a long alleyway covered in graffiti, whose walls are lined with plaster figurines, old photos, glass cases filled with more knickknacks, and the layers of writings of seemingly every client that has ever walked through its doors. The bar is the exact definition of a Chilean picada: a hole, dive bar, or greasy spoon. The chorrillana, Valparaiso, Chile’s contribution to junk food, could only have been invented somewhere like Casino Social J Cruz Martinez.

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