Barros Luco

Barros Luco
Type	Sandwich
Place of origin	Chile
Main ingredients	Bread, beef, cheese
	Cookbook: Barros Luco; Media: Barros Luco;

Ramón Barros Luco, after whom the sandwich is named

Barros Luco is a hot sandwich in Chile that includes beef and melted cheese^[1] in one of several types of bread. The sandwich is named after Chilean president Ramón Barros Luco,^[1] and was coined in the restaurant of the National Congress of Chile,^[2] where president Barros Luco always asked for this sandwich.^[3] Other sources point to Confitería Torres as the place where the sandwich was created.^[4]

The meat cuts used for this sandwich are the same that are used for the churrasco,^{[citation needed]} another Chilean sandwich. Several varieties of bread are used in this sandwich: Pan de frica, pan amasado, marraqueta and sliced white bread are popular.^{[citation needed]} The president's cousin, senator Barros Jarpa asked instead for sandwiches with ham and cheese, so these sandwiches started to be called Barros Jarpa.^[5]

References[]

^ Jump up to: ^a ^b Castillo-Feliú, G.I. (2000). Culture and Customs of Chile. Culture and customs of Latin America and the Caribbean. Greenwood Press. p. 76. ISBN 978-0-313-30783-6.
^ Gutierrez, S.A. (2013). Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina. University of North Carolina Press. ISBN 978-1-4696-0881-5.
^ Kindersley, D. (2011). DK Eyewitness Travel Guide: Chile & Easter Island. EYEWITNESS TRAVEL GUIDES. DK Publishing. p. 80. ISBN 978-0-7566-8391-7.
^ Collier, Simon; William F. Sater. Historia de Chile 1808-1994. p. 178. ISBN 84-8323-033-X.
^ Spitzer, D.; Inc., Let's Go (2004). Let's Go Chile 2nd Edition: Including Easter Island. Let's Go Chile. St. Martin's Press. p. 73. ISBN 978-0-312-33560-1.

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[Castillo-Feliu_2000_p._76-1] Jump up to: ^a ^b Castillo-Feliú, G.I. (2000). Culture and Customs of Chile. Culture and customs of Latin America and the Caribbean. Greenwood Press. p. 76. ISBN 978-0-313-30783-6.

[Gutierrez_2013_p._141-2] Gutierrez, S.A. (2013). Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina. University of North Carolina Press. ISBN 978-1-4696-0881-5.

[Kindersley_2011_p._80-3] Kindersley, D. (2011). DK Eyewitness Travel Guide: Chile & Easter Island. EYEWITNESS TRAVEL GUIDES. DK Publishing. p. 80. ISBN 978-0-7566-8391-7.

[4] Collier, Simon; William F. Sater. Historia de Chile 1808-1994. p. 178. ISBN 84-8323-033-X.

[Spitzer_Inc._2004_p._73-5] Spitzer, D.; Inc., Let's Go (2004). Let's Go Chile 2nd Edition: Including Easter Island. Let's Go Chile. St. Martin's Press. p. 73. ISBN 978-0-312-33560-1.

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show v t Cuisine of Chile
Meat	Asado Cecina Ch'arki Charquicán Chicharrón Choripán Guatitas Churrasco Longaniza Milanesa Osobuco
Fish and seafood	Caldillo de congrio Curanto Ceviche Machas a la parmesana Paila marina
Sandwiches	Barros Jarpa Barros Luco Choripán Chacarero Churrasco Completo Crudo
Breads and bakery	Alfajor Berlín Churro Conejito Empanada Hallulla Kuchen Marraqueta Pan de Pascua Sopaipilla Tortilla de rescoldo
Cheeses	Chanco Panquehue Quesillo
Other dishes	Cazuela Chupe Ensalada chilena Ñachi Pastel de choclo Pichanga Porotos con rienda Porotos granados Valdiviano
Desserts	Mote con huesillo Murta con membrillo Picarones
Drinks	Aguardiente (Cola de mono, Licor de oro, Murtado) Mate (Mate con malicia) Chilean beer Café con leche Pisco (Pisco Sour, Piscola, Serena libre) Vaina Chilean wine (Jote, )
Condiments	Aji chileno Chancaca Dulce de membrillo Manjar Manjar blanco Merkén Pebre Salsa Americana Sauerkraut
Other	Asado Chupe Chupilca del diablo Elevenses Ingredients Paila Merken
Category: Chilean cuisine

Barros Luco

See also[]

References[]