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Serious Sandwiches: Churrasco Completo
I love a Currasco! Or a barros luco, or a milanesa, or pastel de choclo...
But please, it's not guacamole, it's simply palta (avacado) with at most a little olive oil, salt, pepper, lemon, and garlic added. Palta is one of those things where it's simplicity pays off in spades. Where I feel guacamole is is somewhat constrained in it's usefulness as a condiment, palta goes on or with just about anything.
Also, if you can pry a good recipe for pebre out of someone down there, please post it!
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Guacamole to me always means avocado mashed up and combined with any or all of the following : salsa, sour cream, pico de gallo, shredded cheese, or pretty much anything else you can think of.
You're correct, linguistically speaking that "palta" == "avocado". My logic in applying the term is how much you add to the ripe fruit before it becomes something else.
In my wife's family, they usually do just eat it plain, no additives, just mashed avocado on their churrascos or bifsteak lo pobre (or pretty much everything but the brasso de reina). Sometimes, I can get away with adding a teaspoon of olive oil, a dash of salt, pepper, and lemon, and one dente (tooth) of garlic finely chopped, and they'll still call it "palta".
IIRC, I am not Chilean, I just live with a bunch of them; but do love the food, and am seriously envious of where you're at right now.