{"id":7140,"date":"2009-12-19T09:32:01","date_gmt":"2009-12-19T12:32:01","guid":{"rendered":"http:\/\/www.unblog.cl\/sandwich\/?p=13"},"modified":"2017-06-09T11:12:10","modified_gmt":"2017-06-09T16:12:10","slug":"barros-luco-churrasco-con-queso-derretido","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/","title":{"rendered":"Barros Luco: Churrasco con queso derretido"},"content":{"rendered":"<p>El Barros Luco es un Churrasco con queso derretido. Magn\u00edfico en su simplicidad.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9513\" data-permalink=\"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/barros-luco-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-luco-1.jpg?fit=180%2C243&amp;ssl=1\" data-orig-size=\"180,243\" 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=\"barros-luco\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-luco-1.jpg?fit=180%2C243&amp;ssl=1\" class=\"size-full wp-image-9513 alignright\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2009\/12\/barros-luco-1.jpg?resize=180%2C243\" alt=\"\" width=\"180\" height=\"243\" \/>Se denomina as\u00ed por el presidente chileno don<strong> Ram\u00f3n Barros Luco<\/strong>, asiduo consumidor de este s\u00e1ndwich a comienzos del siglo XX. Otros pol\u00edticos han intentado copiar artificialmente esta asociaci\u00f3n, con resultados risibles.<\/p>\n<p><a href=\"https:\/\/le-fort.org\/dia-del-barros-luco-9-de-junio\/\">Su d\u00eda es el 9 de junio<\/a>.<\/p>\n<p>Forma parte de una trinidad del s\u00e1nguche chileno compuesta por los s\u00e1nguches con queso: El que nos ocupa, el Barros Jarpa y el Diplom\u00e1tico..<!--more--><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9514\" data-permalink=\"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/barros-luco-close\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-luco-close-1.jpg?fit=400%2C300&amp;ssl=1\" data-orig-size=\"400,300\" 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=\"barros-luco-close\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-luco-close-1.jpg?fit=400%2C300&amp;ssl=1\" class=\"aligncenter size-full wp-image-9514\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2009\/12\/barros-luco-close-1.jpg?resize=400%2C300\" alt=\"\" width=\"400\" height=\"300\" \/><\/p>\n<p>Cuando todo anda bien en este s\u00e1ndwich, es realmente una experiencia gloriosa.<\/p>\n<ul>\n<li><span style=\"line-height: 15px;\">La carne caliente, sabrosa, un poquito dorada y que se puede cortar con los dientes<\/span><\/li>\n<li>El queso sabroso, bien derretido, que idealmente haga &#8220;hilos&#8221; al cortar.<\/li>\n<li>El pan discreto, caliente, crujiente, ya sea molde, amasado o una frica no excesivamente presente.<\/li>\n<li>Aqu\u00ed ya nos adentramos en el territorio de la preferencia personal: un poco de pasta de aj\u00ed t\u00edpica de fuente de soda es el complemento \u00fanico y suficiente para este s\u00e1ndwich.<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7876\" data-permalink=\"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/barros-luco-molde\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-luco-molde.jpg?fit=400%2C300&amp;ssl=1\" data-orig-size=\"400,300\" 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=\"barros-luco-molde\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-luco-molde.jpg?fit=400%2C300&amp;ssl=1\" class=\"aligncenter size-full wp-image-7876\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2009\/12\/barros-luco-molde.jpg?resize=400%2C300&#038;ssl=1\" alt=\"barros-luco-molde\" width=\"400\" height=\"300\" \/><\/p>\n<p>Es un s\u00e1ndwich aparentemente simple pero que puede funcionar mal de mil formas. No hay que subestimarlo.<\/p>\n<p>[wp_ad_camp_1]<\/p>\n<p>Errores comunes son:<\/p>\n<ul>\n<li>Queso insuficientemente derretido, o de mala calidad<\/li>\n<li>Carne fr\u00eda, o dura, o tratada sin cari\u00f1o (aderezos, reposo, etc.)<\/li>\n<li>Exceso de pan. Quiz\u00e1 la frica no sea el pan \u00f3ptimo para este s\u00e1ndwich.<\/li>\n<\/ul>\n<p>Es usual en frica, marraqueta o molde, con variantes tales como la Mechada Luco, el \u00a0<a href=\"https:\/\/le-fort.org\/barros-luco-riojano-churrasco-queso-tomate-palta-y-chorizo\/\">Riojano <\/a>y otros, que ameritan art\u00edculos independientes.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9516\" data-permalink=\"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/lucoriojanonapoli-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/lucoriojanonapoli-1.jpg?fit=400%2C300&amp;ssl=1\" data-orig-size=\"400,300\" 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=\"lucoriojanonapoli\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/lucoriojanonapoli-1.jpg?fit=400%2C300&amp;ssl=1\" class=\"aligncenter size-full wp-image-9516\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2009\/12\/lucoriojanonapoli-1.jpg?resize=400%2C300\" alt=\"Barros Luco Riojano\" width=\"400\" height=\"300\" \/><\/p>\n<p>Lugares recomendables para comer Barros Luco son:<\/p>\n<ul>\n<li>El Baquedano<\/li>\n<li>El Domin\u00f3<\/li>\n<li>La Fuente Suiza \u2013 quiz\u00e1 el mejor Barros Luco de Santiago.<\/li>\n<\/ul>\n<p>No recomendar\u00edamos a elKika, por los errores antes descritos.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/le-fort.org\/etiqueta\/sanguchus-chilensis\/\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7936\" data-permalink=\"https:\/\/le-fort.org\/cocina\/rumano-completo\/sanguchileno\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/sanguchileno.jpg?fit=720%2C720&amp;ssl=1\" data-orig-size=\"720,720\" 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=\"Sanguchus chilensis\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/sanguchileno.jpg?fit=720%2C720&amp;ssl=1\" class=\"aligncenter size-full wp-image-7936\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2016\/05\/sanguchileno.jpg?resize=720%2C720&#038;ssl=1\" alt=\"Sanguchus chilensis\" width=\"720\" height=\"720\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/sanguchileno.jpg?w=720&amp;ssl=1 720w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/sanguchileno.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/sanguchileno.jpg?resize=600%2C600&amp;ssl=1 600w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/le-fort.org\/etiqueta\/sanguchus-chilensis\/\">Este s\u00e1nguche es parte de la fauna sanguch\u00edstica chilena, o <em>Sanguchus chilensis<\/em>.<\/a><\/p>\n<h2>M\u00e1s al respecto<\/h2>\n<div class=\"display-posts-listing\"><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/le-fort.org\/cocina\/el-bucanero-una-evolucion-del-chemilico\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucaner-hd.jpg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucaner-hd.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucaner-hd.jpg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucaner-hd.jpg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"9152\" data-permalink=\"https:\/\/le-fort.org\/cocina\/el-bucanero-una-evolucion-del-chemilico\/bucaner-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucaner-hd.jpg?fit=1500%2C500&amp;ssl=1\" data-orig-size=\"1500,500\" 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=\"bucaner-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucaner-hd.jpg?fit=1200%2C400&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/le-fort.org\/cocina\/el-bucanero-una-evolucion-del-chemilico\/\">El Bucanero: Una evoluci\u00f3n del Chemilico<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Tenemos escritor invitado sobre s\u00e1nguches. La historia del Bucanero por nuestro c\u00f3mplice sanguchol\u00f3gico\u00a0@erocannera. \u00a0Es una historia que no es de piratas, pero que tiene abundante queso derretido.<\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/le-fort.org\/cocina\/barros-luco-tocino\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"7182\" data-permalink=\"https:\/\/le-fort.org\/cocina\/sandwiches\/barros-luco-tocino-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&amp;ssl=1\" data-orig-size=\"1200,400\" 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=\"barros-luco-tocino-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/le-fort.org\/cocina\/barros-luco-tocino\/\">Barros Luco Tocino<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"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.<\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/le-fort.org\/cocina\/dia-del-barros-luco-9-de-junio\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"7894\" data-permalink=\"https:\/\/le-fort.org\/cocina\/blfc-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?fit=1200%2C400&amp;ssl=1\" data-orig-size=\"1200,400\" 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=\"blfc-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?fit=1200%2C400&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/le-fort.org\/cocina\/dia-del-barros-luco-9-de-junio\/\">D\u00eda del Barros Luco, 9 de Junio<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"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.<\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/le-fort.org\/cocina\/chemiluco-barros-luco-huevo-o-chemilico-queso\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"7899\" data-permalink=\"https:\/\/le-fort.org\/cocina\/chemiluco-barros-luco-huevo-o-chemilico-queso\/chemiluco-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?fit=1200%2C400&amp;ssl=1\" data-orig-size=\"1200,400\" 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=\"chemiluco-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?fit=1200%2C400&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/le-fort.org\/cocina\/chemiluco-barros-luco-huevo-o-chemilico-queso\/\">Chemiluco: Barros Luco Huevo, o Chemilico Queso<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Churrasco queso huevo frito de la Terraza. \u00bfProceder\u00e1 llamarlo Chemiluco?<\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/le-fort.org\/cocina\/barros-luco-hecho-en-casa\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/barros-luco-hd.jpg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/barros-luco-hd.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/barros-luco-hd.jpg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/barros-luco-hd.jpg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"9524\" data-permalink=\"https:\/\/le-fort.org\/cocina\/barros-luco-hecho-en-casa\/barros-luco-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/barros-luco-hd.jpg?fit=1500%2C500&amp;ssl=1\" data-orig-size=\"1500,500\" 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=\"barros-luco-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/barros-luco-hd.jpg?fit=1200%2C400&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/le-fort.org\/cocina\/barros-luco-hecho-en-casa\/\">Barros Luco hecho en casa<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Como hacer un barros luco en casa. Carne, queso caliente y pan de molde. Excelente.<\/span><\/div><div class=\"listing-item\"><a class=\"title\" href=\"https:\/\/le-fort.org\/cocina\/mechada-luco-del-imperio\/\">Mechada Luco del Imperio<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Gracias al post de sanguches conoc\u00ed la existencia del Imperio. Mi padre trabaja cerca, por lo que se lo mencion\u00e9, y s\u00ed: lo conoc\u00eda. Es un lugar de prestigio entre quienes trabajan en la zona. Hoy me invit\u00f3 a almorzar all\u00e1, como parte de mi educaci\u00f3n. Caminamos hasta el lugar, en a esquina nororiente de [&hellip;]<\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/le-fort.org\/cocina\/barros-luco-de-la-fuente-suiza\/\"><\/a> <a class=\"title\" href=\"https:\/\/le-fort.org\/cocina\/barros-luco-de-la-fuente-suiza\/\">Barros Luco de la Fuente Suiza<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">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:<\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/le-fort.org\/cocina\/barros-luco-pimiento-experimento-poco-afortunado\/\"><\/a> <a class=\"title\" href=\"https:\/\/le-fort.org\/cocina\/barros-luco-pimiento-experimento-poco-afortunado\/\">Barros Luco Pimiento: experimento poco afortunado<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">El maestro del Baquedano tiene excelente mano. El problema fue de dise\u00f1o. Barros Luco Pimiento en molde no es una buena idea, ya que el pan se reblandece. La pr\u00f3xima vez que quiera monear las experiencias de Max, ser\u00e1 en pan de frica. Y con tocino.<\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"7182\" data-permalink=\"https:\/\/le-fort.org\/cocina\/sandwiches\/barros-luco-tocino-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&amp;ssl=1\" data-orig-size=\"1200,400\" 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=\"barros-luco-tocino-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/\">Barros Luco: Churrasco con queso derretido<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"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.<\/span><\/div><\/div>\n<p>&nbsp;<\/p>\n<p>[wp_ad_camp_5]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":6,"featured_media":7182,"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":[622,379],"tags":[235,376,644,650],"class_list":["post-7140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sandwich","category-vacuno","tag-barros-luco","tag-churrasco","tag-quesos","tag-sanguchus-chilensis","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1Ra","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":7143,"url":"https:\/\/le-fort.org\/cocina\/barros-jarpa-jamon-con-queso-derretido\/","url_meta":{"origin":7140,"position":0},"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":7152,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-riojano-churrasco-queso-tomate-palta-y-chorizo\/","url_meta":{"origin":7140,"position":1},"title":"Barros Luco Riojano","author":"Maestro Sanguchero","date":"29 de Enero, 2010","format":false,"excerpt":"S\u00f3lo ha sido visto en el Pizza Napoli. M\u00e1s espec\u00edficamente en el de Providencia. No sabemos si est\u00e9 en las otras sucursales. Es notable. Churrasco Queso derretido Tomate Palta Chorizo riojano en l\u00e1minas Es ideal para d\u00edas de poco tiempo y mucha hambre. \u00bfAlguien lo ha visto en otro lado?","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\/2010\/01\/lucoriojanonapoli.jpg?fit=400%2C300&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":7141,"url":"https:\/\/le-fort.org\/cocina\/lomito-diplomatico-lomito-con-queso-derretido\/","url_meta":{"origin":7140,"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":9150,"url":"https:\/\/le-fort.org\/cocina\/el-bucanero-una-evolucion-del-chemilico\/","url_meta":{"origin":7140,"position":3},"title":"El Bucanero: Una evoluci\u00f3n del Chemilico","author":"Maestro Sanguchero","date":"1 de Febrero, 2017","format":false,"excerpt":"Tenemos escritor invitado sobre s\u00e1nguches. La historia del Bucanero por nuestro c\u00f3mplice sanguchol\u00f3gico\u00a0@erocannera. \u00a0Es una historia que no es de piratas, pero que tiene abundante queso derretido. Dice monsieur Rocannera. El origen de este sandwich tiene algo de rom\u00e1ntico. Mi favorito era el Chemilico -queso, tambi\u00e9n conocido como Chemiluco o\u2026","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\/2017\/02\/bucaner-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\/2017\/02\/bucaner-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucaner-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucaner-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucaner-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1097,"url":"https:\/\/le-fort.org\/cocina\/chemiluco-barros-luco-huevo-o-chemilico-queso\/","url_meta":{"origin":7140,"position":4},"title":"Chemiluco: Barros Luco Huevo, o Chemilico Queso","author":"Maestro Sanguchero","date":"5 de Julio, 2013","format":false,"excerpt":"Churrasco queso huevo frito de la Terraza. \u00bfProceder\u00e1 llamarlo Chemiluco?","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\/2013\/07\/chemiluco-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\/07\/chemiluco-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/chemiluco-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":325,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-de-la-fuente-suiza\/","url_meta":{"origin":7140,"position":5},"title":"Barros Luco de la Fuente Suiza","author":"Maestro Sanguchero","date":"10 de Diciembre, 2011","format":false,"excerpt":"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: Carne:\u2026","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"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=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/7140","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=7140"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/7140\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/7182"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=7140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=7140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=7140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}