{"id":9150,"date":"2017-02-01T12:21:16","date_gmt":"2017-02-01T17:21:16","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=9150"},"modified":"2017-12-22T08:03:06","modified_gmt":"2017-12-22T13:03:06","slug":"el-bucanero-una-evolucion-del-chemilico","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/el-bucanero-una-evolucion-del-chemilico\/","title":{"rendered":"El Bucanero: Una evoluci\u00f3n del Chemilico"},"content":{"rendered":"<p>Tenemos escritor invitado sobre s\u00e1nguches. La historia del Bucanero por nuestro c\u00f3mplice sanguchol\u00f3gico\u00a0<a href=\"https:\/\/twitter.com\/erocannera\" target=\"_blank\" rel=\"noopener noreferrer\">@erocannera<\/a>. \u00a0Es una historia que no es de piratas, pero que tiene abundante queso derretido.<!--more--><\/p>\n<p>Dice <em>monsieur<\/em> Rocannera.<\/p>\n<blockquote><p>El origen de este sandwich tiene algo de rom\u00e1ntico. Mi favorito era el <a href=\"https:\/\/le-fort.org\/chemilico-churrasco-con-huevo-frito\/\">Chemilico <\/a>-queso, tambi\u00e9n conocido como <a href=\"https:\/\/le-fort.org\/chemiluco-barros-luco-huevo-o-chemilico-queso\/\">Chemiluco <\/a>o <a href=\"https:\/\/le-fort.org\/barros-luco-churrasco-con-queso-derretido\/\">Barros Luco<\/a>-huevo.<\/p>\n<p>El de mi novia, Barros Luco con tomate y aj\u00ed verde. Se me ocurri\u00f3, entonces, probar que tal quedaba la mezcla de ambos y result\u00f3 maravillosa.<\/p>\n<figure id=\"attachment_9154\" aria-describedby=\"caption-attachment-9154\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9154\" data-permalink=\"https:\/\/le-fort.org\/cocina\/el-bucanero-una-evolucion-del-chemilico\/bucanero-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucanero-2.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" 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=\"bucanero-2\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;El Bucanero en gloria y majestad&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucanero-2.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-9154\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2017\/02\/bucanero-2.jpg?resize=1200%2C675\" alt=\"El Bucanero en gloria y majestad\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucanero-2.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucanero-2.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-9154\" class=\"wp-caption-text\">El Bucanero en gloria y majestad<\/figcaption><\/figure>\n<p>Lo he comido en frica o marraqueta y, como ya imaginar\u00e1n, los ingredientes son los siguientes:<\/p>\n<ul>\n<li>Churrasco: ojal\u00e1 de lomo vetado, pero cualquier carne sirve<\/li>\n<li>Huevo frito: la yema debe chorrear sobre los dem\u00e1s ingredientes a la primera mascada<\/li>\n<li>Queso: derretido en el jugo de la carne queda mejor<\/li>\n<li>Tomate: en rodajas finas<\/li>\n<li>Encarecidamente recomiendo el aj\u00ed verde, pero si no gusta del picante, puede omitirse.<\/li>\n<\/ul>\n<figure id=\"attachment_9153\" aria-describedby=\"caption-attachment-9153\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9153\" data-permalink=\"https:\/\/le-fort.org\/cocina\/el-bucanero-una-evolucion-del-chemilico\/bucanero\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucanero.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" 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=\"bucanero\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Un acercamiento al sandwich bucanero&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucanero.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-9153\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2017\/02\/bucanero.jpg?resize=1200%2C675\" alt=\"Un acercamiento al sandwich bucanero\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucanero.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucanero.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-9153\" class=\"wp-caption-text\">Un acercamiento al sandwich bucanero<\/figcaption><\/figure><\/blockquote>\n<p>[wp_ad_camp_5]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":6,"featured_media":9152,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[622],"tags":[235,374,572,742,543],"class_list":["post-9150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sandwich","tag-barros-luco","tag-chemilico","tag-chemiluco","tag-erocannera","tag-villano-invitado","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/bucaner-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2nA","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":7140,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/","url_meta":{"origin":9150,"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":1638,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-tocino\/","url_meta":{"origin":9150,"position":1},"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":[]},{"id":7143,"url":"https:\/\/le-fort.org\/cocina\/barros-jarpa-jamon-con-queso-derretido\/","url_meta":{"origin":9150,"position":2},"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":1097,"url":"https:\/\/le-fort.org\/cocina\/chemiluco-barros-luco-huevo-o-chemilico-queso\/","url_meta":{"origin":9150,"position":3},"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":9150,"position":4},"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":[]},{"id":7141,"url":"https:\/\/le-fort.org\/cocina\/lomito-diplomatico-lomito-con-queso-derretido\/","url_meta":{"origin":9150,"position":5},"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":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/9150","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=9150"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/9150\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/9152"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=9150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=9150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=9150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}