Locos should be at room temperature and served with lettuce, mayo, Chilean salsa verde, and potato salad. See photo for end result. You can eat this as an appetizer or main course (2 for appetizer, 4 to 6 for main course). Chilean sauce preparation: combine all ingredients and use as a topping for the locos. Potato salad preparation: peel and boil potatoes. Cut potatoes into small pieces and combine with mayonnaise and onions. Add salt to taste. Serve as a side dish. Serves 2 to 4 people.