![\"Diplom\u00e1tico](\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/02\/2012-02-12_14-13-28_732.jpg?ssl=1\" "\\"Diplom\u00e1tico")
<\/a><\/p>\nExiste el otro lomito, ese preparado en la plancha directamente, no cocido y flotando en caldo.<\/p>\n
Ambos son excelentes, la idea no es oponerlos sino recordar este lomito.<\/p>\n
Fue un momento de inspiraci\u00f3n en el Baquedano un domingo. Diplom\u00e1tico con piment\u00f3n.<\/p>\n
Se recomienda.<\/p>\n
El lomito delicioso, el queso bueno, el piment\u00f3n que me gusta mucho…<\/p>\n
El pan… no es tan desastroso como el molde, pero requiere com\u00e9rselo r\u00e1pido.<\/p>\n
Vayan. C\u00f3manselo r\u00e1pido.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lomito a la plancha con queso y piment\u00f3n rojo. Excelente. Del Baquedano.<\/p>\n","protected":false},"author":6,"featured_media":13377,"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":[381,387,384,419],"tags":[399,496,383,377,422,644],"class_list":["post-420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cerdo","category-chile","category-lomitos","category-lugares","tag-baquedano","tag-diplomatico","tag-lomito","tag-pan-de-frica","tag-pimiento","tag-quesos","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/02\/2012-02-12_14-13-28_732.jpg?fit=1024%2C578&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-6M","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":7141,"url":"https:\/\/le-fort.org\/cocina\/lomito-diplomatico-lomito-con-queso-derretido\/","url_meta":{"origin":420,"position":0},"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 "Sandwich"","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":14358,"url":"https:\/\/le-fort.org\/cocina\/el-lomito\/","url_meta":{"origin":420,"position":1},"title":"Sobre el lomito, Sandwich de Lomo de Chancho","author":"Le-Fort.org","date":"24 de Agosto, 2019","format":false,"excerpt":"El 24 de agosto es el d\u00eda del lomito, tal como nos ense\u00f1a el calendario lit\u00fargico del s\u00e1nguche. Como su nombre lo indica,\u00a0es un s\u00e1nguche (s\u00e1nduche) de lomo de cerdo. \u00bfQu\u00e9 hace un buen lomito? \u00bfCocido o a la plancha? Al parecer hay dos formas principales de preparar el lomito:\u2026","rel":"","context":"En "Sandwich"","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\/2019\/08\/sanguches-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\/08\/sanguches-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/08\/sanguches-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/08\/sanguches-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/08\/sanguches-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7154,"url":"https:\/\/le-fort.org\/cocina\/lomito-completo-del-baquedano\/","url_meta":{"origin":420,"position":2},"title":"Lomito Completo del Baquedano","author":"Maestro Sanguchero","date":"2 de Marzo, 2010","format":false,"excerpt":"Lomito Completo del Baquedano: Tomate picado, Chucrut, Americana, Mayonesa","rel":"","context":"En "Cavilaciones"","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"Lomito completo","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/03\/lomito-completo-baquedano-1.jpg?fit=480%2C360&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":79,"url":"https:\/\/le-fort.org\/cocina\/lomito-italiano-de-la-fuente-alemana-lomito-palta-tomate-mayo\/","url_meta":{"origin":420,"position":3},"title":"Lomito Italiano de la Fuente Alemana: lomito palta tomate mayo","author":"Maestro Sanguchero","date":"18 de Marzo, 2010","format":false,"excerpt":"El Lomito Italiano de la Fuente Alemana utiliza lomito de cerdo cocido en caldo en vez del lomito hecho a la plancha. En este caso es italiano, es decir con tomate, palta y mayonesa","rel":"","context":"En "Chile"","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"S\u00e1nduches del mundo en Coca: Lomito completo","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/IMG_4973.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/IMG_4973.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/IMG_4973.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/IMG_4973.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/IMG_4973.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":283,"url":"https:\/\/le-fort.org\/cocina\/lomito-italiano-lomito-palta-tomate-mayo\/","url_meta":{"origin":420,"position":4},"title":"Lomito Italiano: lomito palta tomate mayo","author":"Maestro Sanguchero","date":"5 de Marzo, 2010","format":false,"excerpt":"El Lomito Italiano consiste en Lomito de cerdo en pan frica o marraqueta (o amasado), palta molida, tomate en rodajas y mayonesa.","rel":"","context":"En "Lomitos"","block_context":{"text":"Lomitos","link":"https:\/\/le-fort.org\/cocina\/categoria\/lomitos\/"},"img":{"alt_text":"lomito-italiano-kali","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2010\/03\/lomito-italiano-kali.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":108,"url":"https:\/\/le-fort.org\/cocina\/lomito-aleman-los-misterios-de-la-salsa-verde\/","url_meta":{"origin":420,"position":5},"title":"Lomito alem\u00e1n: los misterios de la salsa verde","author":"Maestro Sanguchero","date":"9 de Abril, 2010","format":false,"excerpt":"La salsa verde tiene dos opciones, al parecer: perejil o cilantro. D\u00edgale no al perejil y s\u00ed al cilantro, opinamos por aqu\u00ed. Pero hoy hablaremos del lomito alem\u00e1n del Bar Nacional 3. Buen lomito, tostado, pan no mojado (de agradecer en pan de molde) y buenos ingredientes (la mayonesa tiene\u2026","rel":"","context":"En "Lomitos"","block_context":{"text":"Lomitos","link":"https:\/\/le-fort.org\/cocina\/categoria\/lomitos\/"},"img":{"alt_text":"Lomito alem\u00e1n, en pan de molde.","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/04\/lomito-aleman-1.jpg?fit=480%2C360&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/420","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=420"}],"version-history":[{"count":2,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/420\/revisions"}],"predecessor-version":[{"id":13378,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/420\/revisions\/13378"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/13377"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}