{"id":325,"date":"2011-12-10T12:20:17","date_gmt":"2011-12-10T15:20:17","guid":{"rendered":"http:\/\/www.unblog.cl\/sandwich\/?p=325"},"modified":"2011-12-10T12:20:17","modified_gmt":"2011-12-10T15:20:17","slug":"barros-luco-de-la-fuente-suiza","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/barros-luco-de-la-fuente-suiza\/","title":{"rendered":"Barros Luco de la Fuente Suiza"},"content":{"rendered":"<p>Hay quien profetiza una decadencia en la calidad de la Fuente Suiza, y es cierto que no est\u00e1 tan regular como antes. Ayer, sin embargo, fue una ocasi\u00f3n memorable.<\/p>\n<p>Todo estuvo excelente, como antes, o como siempre deber\u00eda ser.<\/p>\n<p style=\"text-align: center;\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"Barros Luco de la Fuente Suiza\" src=\"https:\/\/i0.wp.com\/lh3.googleusercontent.com\/-Q123Wl8lF_8\/TuN2dZAOgeI\/AAAAAAAAS_c\/G86rR66vUtA\/s720\/IMG01091-20111209-2231.jpg?resize=518%2C389&#038;ssl=1\" alt=\"Barros Luco de la Fuente Suiza\" width=\"518\" height=\"389\" \/><\/p>\n<p>Algunas de las variables que contribuyen a la magnificencia son:<!--more--><\/p>\n<ul>\n<li>Carne: abundante, bien cocida, cortable con los dientes. Jugosa sin remojar el pan<\/li>\n<li>Pan, que resiste el remojo (depende de cuanto se demore uno en comerse el sandwich tambi\u00e9n)<\/li>\n<li>Queso. Abundante, derretido, sin ser excesivamente chicloso.<\/li>\n<\/ul>\n<p>Un Barros Luco bien hecho es una cosa muy distinta de uno mediocre o malo.<\/p>\n<p>Ayer en la Suiza estaba maravilloso. De los mejores que he comido.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hay quien profetiza una decadencia en la calidad de la Fuente Suiza, y es cierto que no est\u00e1 tan regular como antes. Ayer, sin embargo, fue una ocasi\u00f3n memorable. Todo estuvo excelente, como antes, o como siempre deber\u00eda ser. Algunas de las variables que contribuyen a la magnificencia son:<\/p>\n","protected":false},"author":6,"featured_media":929,"comment_status":"open","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":[387,419,622],"tags":[235,376,480,377,644],"class_list":["post-325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chile","category-lugares","category-sandwich","tag-barros-luco","tag-churrasco","tag-fuente-suiza","tag-pan-de-frica","tag-quesos","entry","has-media"],"jetpack_shortlink":"https:\/\/wp.me\/pghKer-5f","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":7140,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/","url_meta":{"origin":325,"position":0},"title":"Barros Luco: Churrasco con queso derretido","author":"Maestro Sanguchero","date":"19 de Diciembre, 2009","format":false,"excerpt":"El Barros Luco es el simple s\u00e1ndwich de churrasco con queso derretido, as\u00ed llamado por un pol\u00edtico chileno muy asiduo al s\u00e1ndwich.","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-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\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":347,"url":"https:\/\/le-fort.org\/cocina\/los-peligros-de-un-barros-luco-sin-carino\/","url_meta":{"origin":325,"position":1},"title":"Los peligros de un Barros Luco sin cari\u00f1o","author":"Maestro Sanguchero","date":"15 de Enero, 2012","format":false,"excerpt":"Fuimos a la Fuente Suiza justo antes de que cerraran, un lunes a las 23:45. No fue la mejor idea. Todo el mundo est\u00e1 cansado a esa hora y s\u00f3lo piensa en cerrar. En consecuencia la dedicaci\u00f3n \u2013en forma totalmente comprensible\u2013 baja. El pan, bien. La carne tibiona, y el\u2026","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1819,"url":"https:\/\/le-fort.org\/cocina\/la-fuente-suiza-mucho-mejor-de-lo-que-se-comenta\/","url_meta":{"origin":325,"position":2},"title":"La Fuente Suiza \u2013 Mucho Mejor de lo que se Comenta","author":"Maestro Sanguchero","date":"9 de Septiembre, 2015","format":false,"excerpt":"Visita a la Fuente Suiza despu\u00e9s de tres a\u00f1os. Est\u00e1 mucho mejor de lo recordado y de lo comentado","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"Empanada de queso de La Fuente Suiza","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/09\/empanada.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":7141,"url":"https:\/\/le-fort.org\/cocina\/lomito-diplomatico-lomito-con-queso-derretido\/","url_meta":{"origin":325,"position":3},"title":"Lomito Diplom\u00e1tico: lomito con queso derretido","author":"Maestro Sanguchero","date":"20 de Diciembre, 2009","format":false,"excerpt":"El Lomito Diplom\u00e1tico es Lomito de cerdo con queso derretido. Es bueno y contundente, pero quiz\u00e1 un poco seco.","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"Diplom\u00e1tico","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/lomito-diplomatico-1.jpg?fit=400%2C300&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":7143,"url":"https:\/\/le-fort.org\/cocina\/barros-jarpa-jamon-con-queso-derretido\/","url_meta":{"origin":325,"position":4},"title":"Barros Jarpa: Jam\u00f3n con queso derretido","author":"Maestro Sanguchero","date":"23 de Diciembre, 2009","format":false,"excerpt":"El Barros Jarpa es un sandwich de queso caliente y jam\u00f3n, que debe su nombre a un pol\u00edtico chileno.","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-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\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1564,"url":"https:\/\/le-fort.org\/cocina\/rachel-sandwich-pastrami-cole-slaw-y-queso\/","url_meta":{"origin":325,"position":5},"title":"Rachel Sandwich: Pastrami, Cole Slaw y Queso","author":"Maestro Sanguchero","date":"21 de Febrero, 2015","format":false,"excerpt":"El Rachel Sandwich (pron\u00fanciese reijel) es una variante (o una serie de variantes) del Reuben Sandwich (que no hemos rese\u00f1ado por falta de corned beef). Ambos son s\u00e1nguches de origen neoyorquino, siendo el Rachel una variante muy posterior del Reuben. Este sandwich es parte de nuestro curso S\u00e1nduches del Mundo,\u2026","rel":"","context":"En &quot;Pastrami&quot;","block_context":{"text":"Pastrami","link":"https:\/\/le-fort.org\/cocina\/categoria\/pastrami\/"},"img":{"alt_text":"Sandwich Rachel preparado en casa","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=700%2C400 2x"},"classes":[]}],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/325","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\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=325"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/325\/revisions"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}