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El Corral

Corral Criolla

    The most Colombian-feeling burger on the menu. A beef patty with a fried egg, mozzarella and grilled onions, plus tomato, lettuce, mayo and ketchup. The runny egg and sweet onions make it taste like a home-style breakfast on a bun. A good way to try the local style.

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    The story

    Criolla means local, born here, and on a Colombian menu it signals a dish built from the country’s own habits rather than an import. A fried egg on top is the clearest of them: Colombian cooking puts one on rice, on steak, on plantain, on almost anything that needs finishing. El Corral opened in Bogotá in 1983 next to a university and grew into the chain that holds off McDonald’s in Colombia, and it did it by cooking this way — mozzarella instead of American cheese, a grill rather than a griddle, and an egg where an American menu would put bacon.

    What’s inside

    Make it at home

    There is no copycat of the Corral Criolla yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.

    Variations

    The Corral Criolla, taken somewhere it was never meant to go.

    Similar burgers at other chains

    Built around the same things as the Corral Criolla.

    More from El Corral

    About El Corral

    • Colombia
    • Since 1983
    • $$

    Pablo Emilio Bueno and Guillermo Calderón opened the first El Corral in 1983 near the Pontificia Universidad Javeriana in Bogotá. It grew into the dominant fast-food chain in Colombia, with an estimated 40 per cent of the market, and in 2014 it was bought by the Colombian food group Grupo Nutresa.

    Around 200 restaurants in 30 Colombian cities, plus a handful in Chile, Ecuador and Panama.

    The full El Corral burger menu and story →

    Not affiliated with El Corral. Trademarks belong to their owners.