{"id":4330,"date":"2013-06-13T02:21:07","date_gmt":"2013-06-13T02:21:07","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=4330"},"modified":"2013-06-14T03:31:35","modified_gmt":"2013-06-14T03:31:35","slug":"pebre","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/pebre\/","title":{"rendered":"Pebre"},"content":{"rendered":"<p>En la mesa chilena es tradicional encontrar pebre. Es una salsa tipo adobo, que se pone al medio de la mesa para que los comensales acompa\u00f1en \u00a0principalmente carnes y toda clase de guisos y comidas (pebre cuchareado).<\/p>\n<p class=\"destacado\">Seg\u00fan algunos tradicionalistas el pebre no lleva tomate, como s\u00ed lo hace el chancho en piedra. Pero como los platos no son est\u00e1ticos por que \u00a0han ido evolucionando, se han \u00a0incorporando ingredientes de lo m\u00e1s variados.<\/p>\n<p><!--more--><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4339\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pebre\/_mg_8315\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?fit=625%2C417&amp;ssl=1\" data-orig-size=\"625,417\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;14&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS DIGITAL REBEL XSi&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1371050698&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;43&quot;,&quot;iso&quot;:&quot;800&quot;,&quot;shutter_speed&quot;:&quot;0.1&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"_MG_8315\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?fit=625%2C417&amp;ssl=1\" class=\"aligncenter size-full wp-image-4339\" alt=\"_MG_8315\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?resize=625%2C417&#038;ssl=1\" width=\"625\" height=\"417\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?w=625&amp;ssl=1 625w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/IMG_8276.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4352\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pebre\/img_8276\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8276.jpg?fit=625%2C417&amp;ssl=1\" data-orig-size=\"625,417\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;5.6&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS DIGITAL REBEL XSi&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1371049114&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;80&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_8276\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8276.jpg?fit=625%2C417&amp;ssl=1\" class=\"aligncenter size-full wp-image-4352\" alt=\"IMG_8276\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/IMG_8276.jpg?resize=625%2C417&#038;ssl=1\" width=\"625\" height=\"417\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8276.jpg?w=625&amp;ssl=1 625w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8276.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>El pebre que les presentamos hoy, es muy simple de preparar y lleva ingredientes f\u00e1ciles de encontrar.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/IMG_8289.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4353\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pebre\/img_8289\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8289.jpg?fit=625%2C417&amp;ssl=1\" data-orig-size=\"625,417\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;5&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS DIGITAL REBEL XSi&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1371049379&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;43&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_8289\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8289.jpg?fit=625%2C417&amp;ssl=1\" class=\"aligncenter size-full wp-image-4353\" alt=\"IMG_8289\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/IMG_8289.jpg?resize=625%2C417&#038;ssl=1\" width=\"625\" height=\"417\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8289.jpg?w=625&amp;ssl=1 625w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8289.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>La receta com\u00fanmente \u00a0lleva aj\u00ed cristal, cuando a\u00fan es de color verde; pero como no a todos los comensales les apetece el aj\u00ed, en esta ocasi\u00f3n la receta no lo incorpora.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/IMG_8292.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4354\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pebre\/img_8292\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8292.jpg?fit=625%2C417&amp;ssl=1\" data-orig-size=\"625,417\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;5.6&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS DIGITAL REBEL XSi&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1371050176&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;55&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_8292\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8292.jpg?fit=625%2C417&amp;ssl=1\" class=\"aligncenter size-full wp-image-4354\" alt=\"IMG_8292\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/IMG_8292.jpg?resize=625%2C417&#038;ssl=1\" width=\"625\" height=\"417\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8292.jpg?w=625&amp;ssl=1 625w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/IMG_8292.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">2 tomates medianos o tres chicos<\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">1 o 2 cebollines (depende de lo que encuentren).<\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">un pu\u00f1ado no muy grande de hojas de cilantro.<\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">2 cucharadas de aceite.<\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">sal y pimienta a gusto.<\/span><\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<p>Se pica muy fino el cilantro, luego se pica no tan fino los tallos del ceboll\u00edn, no as\u00ed \u00a0 la parte blanca del mismo, que debe ser picada finamente; el tratamiento del tomate es simple, pelar y picar en cuadrados peque\u00f1os.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/MG_8305.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4337\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pebre\/_mg_8305\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8305.jpg?fit=625%2C417&amp;ssl=1\" data-orig-size=\"625,417\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;14&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS DIGITAL REBEL XSi&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1371050446&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;55&quot;,&quot;iso&quot;:&quot;800&quot;,&quot;shutter_speed&quot;:&quot;0.05&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"_MG_8305\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8305.jpg?fit=625%2C417&amp;ssl=1\" class=\"aligncenter size-full wp-image-4337\" alt=\"_MG_8305\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/MG_8305.jpg?resize=625%2C417&#038;ssl=1\" width=\"625\" height=\"417\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8305.jpg?w=625&amp;ssl=1 625w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8305.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>Se junta todo en una fuente y se le agrega el aceite , sal y pimienta. se deja reposar al menos media hora.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4339\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pebre\/_mg_8315\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?fit=625%2C417&amp;ssl=1\" data-orig-size=\"625,417\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;14&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS DIGITAL REBEL XSi&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1371050698&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;43&quot;,&quot;iso&quot;:&quot;800&quot;,&quot;shutter_speed&quot;:&quot;0.1&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"_MG_8315\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?fit=625%2C417&amp;ssl=1\" class=\"aligncenter size-full wp-image-4339\" alt=\"_MG_8315\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?resize=625%2C417&#038;ssl=1\" width=\"625\" height=\"417\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?w=625&amp;ssl=1 625w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8315.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>En alguna oportunidad y dependiendo quien viene a comer, he preparado la mitad de la mezcla \u00a0molida con <em>mini pimer<\/em>, adicionando un aj\u00ed cristal sin pepas ni vena. luego lo he vuelto a mezclar todo, queda muy rico y fragante, \u00a0se recomienda.<\/p>\n<p>[fin]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de pebre chileno, salsa para acompa\u00f1ar todo tipo de platos; compuesta de tomate, cilantro, ceboll\u00edn  o chalotas<\/p>\n","protected":false},"author":2,"featured_media":4338,"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":[2],"tags":[138,359,351,63,55,56],"class_list":["post-4330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-comida-chilena","tag-ingredientes","tag-recetas","tag-salsas","tag-vegano","tag-vegetariano","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/MG_8312.jpg?fit=625%2C226&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/sghKer-pebre","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16472,"url":"https:\/\/le-fort.org\/cocina\/pan-amasado\/","url_meta":{"origin":4330,"position":0},"title":"Pan Amasado","author":"Le-Fort.org","date":"15 de Abril, 2022","format":false,"excerpt":"El pan amasado es una receta t\u00edpica de Chile. A nosotros nos encanta como pan de s\u00e1ndwich. Este pan es tambi\u00e9n perfecto para comer con pebre, aj\u00ed o con dulce de membrillo y queso. Es m\u00e1s rural que urbano. Receta del Pan Amasado Esta receta rinde 8 unidades de 110g\u2026","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-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\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14309,"url":"https:\/\/le-fort.org\/cocina\/carnes-salsas-loja\/","url_meta":{"origin":4330,"position":1},"title":"Taller de Carnes y Salsas en Loja","author":"Le-Fort.org","date":"3 de Agosto, 2019","format":false,"excerpt":"Taller de carnes y salsas en Loja. Parrilla y horno. Comimos mucho y muy bien :)","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/08\/asado-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\/asado-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/08\/asado-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\/asado-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/08\/asado-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":3987,"url":"https:\/\/le-fort.org\/cocina\/chutney-de-zanahoria\/","url_meta":{"origin":4330,"position":2},"title":"Chutney de Zanahoria","author":"Le-Fort.org","date":"31 de Mayo, 2013","format":false,"excerpt":"Receta del chutney de zanahoria, de la cocina india y que sirve para acompa\u00f1ar casi cualquier plato. Casi.","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\/2013\/05\/hd-chutney.jpg?fit=600%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-chutney.jpg?fit=600%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-chutney.jpg?fit=600%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":4447,"url":"https:\/\/le-fort.org\/cocina\/la-fuente-chilena-de-ambato\/","url_meta":{"origin":4330,"position":3},"title":"La Fuente Chilena de Ambato","author":"Le-Fort.org","date":"23 de Junio, 2013","format":false,"excerpt":"Por casualidad conocimos la Fuente Chilena en Ambato: Acogedor local, buenos s\u00e1nguches, buenas empanadas y gente muy agradable. Una muy agradable experiencia.","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\/2013\/06\/empanada-hd.jpg?fit=620%2C250&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/empanada-hd.jpg?fit=620%2C250&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/empanada-hd.jpg?fit=620%2C250&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":1294,"url":"https:\/\/le-fort.org\/cocina\/sushipan-un-aporte-de-fiestas-patrias\/","url_meta":{"origin":4330,"position":4},"title":"Choripleto \u2013 Un Aporte de fiestas Patrias","author":"Maestro Sanguchero","date":"18 de Septiembre, 2013","format":false,"excerpt":"El sushipan\u2013o chorisushi es un chorizo parrillero tratado como si fuera un sushipleto. Es la variante dieciochera del mismo.","rel":"","context":"En &quot;Cecinas&quot;","block_context":{"text":"Cecinas","link":"https:\/\/le-fort.org\/cocina\/categoria\/cecinas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/sushipan-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\/2013\/09\/sushipan-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/sushipan-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/sushipan-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/sushipan-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1376,"url":"https:\/\/le-fort.org\/cocina\/dia-del-barros-luco-9-de-junio\/","url_meta":{"origin":4330,"position":5},"title":"D\u00eda del Barros Luco, 9 de Junio","author":"Maestro Sanguchero","date":"6 de Junio, 2014","format":false,"excerpt":"El lunes 9 de junio a las 12:30 horas Pebre y la municipalidad de Santiago conmemoran el d\u00eda del Barros Luco en la Confiter\u00eda Torres. Nos parece una excelente excusa para prepararnos un Barros Luco m\u00edtico.","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-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\/01\/blfc-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-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\/4330","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=4330"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/4330\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/4338"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=4330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=4330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=4330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}