{"id":11789,"date":"2018-02-25T19:41:27","date_gmt":"2018-02-26T00:41:27","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=11789"},"modified":"2018-12-05T16:29:04","modified_gmt":"2018-12-05T21:29:04","slug":"motepata","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/motepata\/","title":{"rendered":"Motepata"},"content":{"rendered":"<p>El <strong>Motepata<\/strong> es una sopa ecuatoriana, <a href=\"https:\/\/www.le-fort.org\/recopilaciones\/gastronomia-del-azuay\/\">emblem\u00e1tica de la provincia del Azuay<\/a>, que se prepara y consume tradicionalmente para Carnaval. Tiene mote (ma\u00edz) como buen plato azuayo, y como corresponde a una cultura porc\u00f3fila, lleva chancho en diversas formas. Vamos por partes.<!--more--><\/p>\n<h2>El Mote<\/h2>\n<p>El mote (ma\u00edz pelado y cocido) es el producto gastron\u00f3mico estrella de la provincia del Azuay en Ecuador y sus preparaciones m\u00e1s cl\u00e1sicas son el mote pillo, el mote sucio y el motepata.<\/p>\n<h2>El nombre &#8220;Motepata&#8221;<\/h2>\n<p>Lo primero que podemos pensar al leer el nombre de esta sopa es que lleva patas de chancho. Pues no. Motepata o <em>mutipata<\/em> es un t\u00e9rmino quichua definido en forma circular como &#8220;comida de mote sin c\u00e1scara que se cuece y se sazona con carnes especialmente para Carnaval&#8221; en el diccionario Quichua del Dr Luis Cordero.<\/p>\n<p><span style=\"color: #2b2b2b; font-weight: 400;\">Hay tantas recetas de motepata como hay familias, al parecer.<\/span><\/p>\n<h2>Receta 1<\/h2>\n<p>Esta receta es para 4 personas y est\u00e1 adaptada de la receta de la Sra. Margarita Zamora de V\u00e1zquez.<\/p>\n<figure id=\"attachment_11882\" aria-describedby=\"caption-attachment-11882\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11882\" data-permalink=\"https:\/\/le-fort.org\/cocina\/motepata\/motepata-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/motepata.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"motepata\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Motepata del restaurant Los Molinos del Bat\u00e1n.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/motepata.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-11882\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/02\/motepata-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Motepata del restaurant Los Molinos del Bat\u00e1n.\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/motepata.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/motepata.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11882\" class=\"wp-caption-text\">Motepata del restaurant Los Molinos del Bat\u00e1n.<\/figcaption><\/figure>\n<h3>Ingredientes del Motepata<\/h3>\n<ul>\n<li>500gr carne de chancho<\/li>\n<li>60gr longaniza<\/li>\n<li>120gr tocino<\/li>\n<li>8 tazas de mote pelado<\/li>\n<li>250gr pepa de sambo<\/li>\n<li>2 cucharadas de manteca de color<\/li>\n<li>2 cucharadas de cebolla<\/li>\n<li>1 cucharadita ajo picado<\/li>\n<li>4 tazas de leche entera<\/li>\n<\/ul>\n<h2 class=\"western\">Procedimiento<\/h2>\n<ol>\n<li>Cocinar la carne, el tocino y la longaniza en agua con sal, ajo y cebolla hasta que est\u00e9 suave (15 minutos en olla de presi\u00f3n). Picar en dados. Reservar 2 tazas del agua de cocci\u00f3n.<\/li>\n<li>En otra cacerola, hacer un refrito con la manteca de color,la cebolla y el ajo picado, agregando las carnes cocinadas y picadas, el mote, y 2 tazas del agua de la cocci\u00f3n. Dejar hervir revolviendo constantemente hasta que comience a espesar.<\/li>\n<li>Agregar la pepa de sambo tostada y licuada en la leche y dejar hervir unos minutos.<\/li>\n<li>Servir adornando con huevo duro picado y papas fritas larguitas.<\/li>\n<\/ol>\n<h2>Receta 2<\/h2>\n<h3>Ingredientes del Motepata<\/h3>\n<p>Esta receta es para 6 personas y est\u00e1 adaptada del libro &#8220;<a href=\"http:\/\/documentacion.cidap.gob.ec:8080\/handle\/cidap\/722\" target=\"_blank\" rel=\"noopener\">Ashanga, cocina morlaca<\/a>&#8221;<\/p>\n<ul>\n<li>125gr lomo de chancho<\/li>\n<li>125gr tocino ahumado<\/li>\n<li>125gr chorizo ahumado<\/li>\n<li>500gr mote pelado<\/li>\n<li>1 cebolla mediana<\/li>\n<li>1\/4cdta de or\u00e9gano<\/li>\n<li>1\/4cdta comino<\/li>\n<li>1\/4cdta pimienta<\/li>\n<li>60gr pepa de sambo, tostada y molida o licuada (1\/4 taza)<\/li>\n<li>1cdta manteca de color<\/li>\n<li>1 taza de leche<\/li>\n<li>1cdta ajo molido<\/li>\n<li>1cdta de sal<\/li>\n<\/ul>\n<h3>Procedimiento<\/h3>\n<ol>\n<li>Cocinar las carnes en suficiente agua con sal y ajo<\/li>\n<li>Cernir el caldo y cortar en peque\u00f1os trozos la carne, chorizo y tocino<\/li>\n<li>Preparar el refrito con cebolla rallada, manteca de color, pimienta, comino y or\u00e9gano.<\/li>\n<li>A\u00f1adir dos tazas del caldo de cocci\u00f3n de las carnes.<\/li>\n<li>Una vez que la cebolla est\u00e9 cocinada, agregar el mote, el resto del caldo, agua, si es necesario y las carnes picadas. Cocinar hasta que espese.<\/li>\n<li>Poner la pepa de sambo disuelta en leche y cocinar revolviendo constantemente hasta que espese. Corregir la sal.<\/li>\n<\/ol>\n<figure id=\"attachment_6077\" aria-describedby=\"caption-attachment-6077\" style=\"width: 901px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6077\" data-permalink=\"https:\/\/le-fort.org\/cocina\/almuerzo-de-carnaval-cuencano-en-la-yunta\/motepata-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/motepata-2.jpg?fit=901%2C600&amp;ssl=1\" data-orig-size=\"901,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"motepata-2\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Motepata de Carnaval, de la Yunta&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/motepata-2.jpg?fit=901%2C600&amp;ssl=1\" class=\"size-full wp-image-6077\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/motepata-2.jpg?resize=901%2C600&#038;ssl=1\" alt=\"Motepata\" width=\"901\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/motepata-2.jpg?w=901&amp;ssl=1 901w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/motepata-2.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 901px) 100vw, 901px\" \/><figcaption id=\"caption-attachment-6077\" class=\"wp-caption-text\">Motepata de Carnaval, de la Yunta<\/figcaption><\/figure>\n<h2>Referencias<\/h2>\n<ol>\n<li>Gallardo, C. (2012). <em>Ecuador Culinario<\/em>. Quito: Ediecuatorial<\/li>\n<li>Unigarro, C. (2019).\u00a0<em>Patrimonio cultural alimentario<\/em>. Quito: Fondo editorial Ministerio de Cultura.<\/li>\n<li>V\u00e1zquez, N. (2015). <em>Ashanga, cocina morlaca<\/em>. Cuenca: Universidad de Cuenca<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>El Motepata es una sopa ecuatoriana, emblem\u00e1tica de la provincia del Azuay, que se prepara y consume tradicionalmente para Carnaval. Tiene mote (ma\u00edz) como buen plato azuayo, y como corresponde a una cultura porc\u00f3fila, lleva chancho en diversas formas. Vamos por partes.<\/p>\n","protected":false},"author":1,"featured_media":11883,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[373,2],"tags":[262,260,232,744,778,763],"class_list":["post-11789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cavilaciones","category-recetas","tag-gastronomia-del-azuay","tag-carnaval","tag-chancho","tag-cuenca","tag-gastronomia-del-ecuador","tag-sopa","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/motepata-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/sghKer-motepata","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":6070,"url":"https:\/\/le-fort.org\/cocina\/almuerzo-de-carnaval-cuencano-en-la-yunta\/","url_meta":{"origin":11789,"position":0},"title":"La Yunta","author":"Le-Fort.org","date":"19 de Febrero, 2015","format":false,"excerpt":"Tuvimos oportunidad de probar el men\u00fa cuencano cl\u00e1sico de carnaval (mote pata, fritada, dulces) en La Yunta. Nos encant\u00f3.","rel":"","context":"En &quot;Locales&quot;","block_context":{"text":"Locales","link":"https:\/\/le-fort.org\/cocina\/categoria\/locales\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/la-yunta-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/la-yunta-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/la-yunta-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/la-yunta-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/la-yunta-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13636,"url":"https:\/\/le-fort.org\/cocina\/mote-pillo\/","url_meta":{"origin":11789,"position":1},"title":"Mote Pillo: Mote, Huevos y poco M\u00e1s","author":"Le-Fort.org","date":"11 de Febrero, 2019","format":false,"excerpt":"Como preparar mote pillo cuencano con una receta simple pero que requiere cuidado.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/mote-pillo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/mote-pillo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/mote-pillo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/mote-pillo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/mote-pillo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":11954,"url":"https:\/\/le-fort.org\/cocina\/mapa-gastronomico-del-ecuador\/","url_meta":{"origin":11789,"position":2},"title":"Mapa Gastron\u00f3mico del Ecuador","author":"Le-Fort.org","date":"6 de Marzo, 2018","format":false,"excerpt":"Sesi\u00f3n de producci\u00f3n fotogr\u00e1fica para el Mapa Gastron\u00f3mico del Ecuador del MINTUR, con el apoyo de la Asociaci\u00f3n de Chefs del Ecuador.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/mintur-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/mintur-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/mintur-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/mintur-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/mintur-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6062,"url":"https:\/\/le-fort.org\/cocina\/fritaderia-faby\/","url_meta":{"origin":11789,"position":3},"title":"Fritader\u00eda Faby","author":"Le-Fort.org","date":"13 de Febrero, 2015","format":false,"excerpt":"Almorzamos en la fritader\u00eda Faby en La Libertad y nos gust\u00f3 mucho. Un buen plato de fritada con algo para tomar por menos de USD 5 por persona.","rel":"","context":"En &quot;Locales&quot;","block_context":{"text":"Locales","link":"https:\/\/le-fort.org\/cocina\/categoria\/locales\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/fritaderia-faby-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/fritaderia-faby-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/fritaderia-faby-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/fritaderia-faby-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/fritaderia-faby-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1494,"url":"https:\/\/le-fort.org\/cocina\/dona-piedad-sanduches-de-pernil-en-cuenca\/","url_meta":{"origin":11789,"position":4},"title":"Do\u00f1a Piedad: S\u00e1nduches de Pernil","author":"Maestro Sanguchero","date":"19 de Febrero, 2015","format":false,"excerpt":"Los s\u00e1nduches de do\u00f1a Piedad son unos deliciosos y peque\u00f1os s\u00e1nduches de pernil que te entregan inmediatamente, solos o en combo con jugo de coco. Llevan 40 a\u00f1os de s\u00e1nguches.","rel":"","context":"En &quot;Cerdo&quot;","block_context":{"text":"Cerdo","link":"https:\/\/le-fort.org\/cocina\/categoria\/cerdo\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/piedad-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/piedad-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/piedad-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/piedad-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/piedad-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12595,"url":"https:\/\/le-fort.org\/cocina\/mapa-gastronomico-del-ecuador-publicado\/","url_meta":{"origin":11789,"position":5},"title":"Mapa Gastron\u00f3mico del Ecuador Publicado","author":"Le-Fort.org","date":"2 de Junio, 2018","format":false,"excerpt":"Hace unos meses les cont\u00e1bamos que tuvimos la oportunidad de colaborar en una sesi\u00f3n fotogr\u00e1fica en el MINTUR como parte de la Asociaci\u00f3n de Chefs del Ecuador. Pues bien, el Mapa Gastron\u00f3mico del Ecuador ha sido publicado. El mapa detalla una serie de productos de importancia gastron\u00f3mica en Ecuador y\u2026","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chicha-jora-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chicha-jora-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chicha-jora-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chicha-jora-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chicha-jora-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/11789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=11789"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/11789\/revisions"}],"predecessor-version":[{"id":13537,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/11789\/revisions\/13537"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/11883"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=11789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=11789"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=11789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}