{"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_featured_media_url":"","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":7141,"url":"https:\/\/le-fort.org\/cocina\/lomito-diplomatico-lomito-con-queso-derretido\/","url_meta":{"origin":325,"position":2},"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":3},"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":1819,"url":"https:\/\/le-fort.org\/cocina\/la-fuente-suiza-mucho-mejor-de-lo-que-se-comenta\/","url_meta":{"origin":325,"position":4},"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":1638,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-tocino\/","url_meta":{"origin":325,"position":5},"title":"Barros Luco Tocino","author":"Maestro Sanguchero","date":"20 de Marzo, 2015","format":false,"excerpt":"El Barros Luco Tocino es un Barros Luco con tocino a\u00f1adido. Es maravilloso. La carne es cortada como para As y el resultado vale la pena.","rel":"","context":"En &quot;As&quot;","block_context":{"text":"As","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/as\/"},"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":[]}],"_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:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/"}],"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}]}}