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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] who served as President of Chile from 1910 to 1915. The sandwich was created 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]

This article is about the sandwich. For the president of Chile, see Ramón Barros Luco.
Barros Luco
TypeSandwich
Place of originChile
Main ingredientsBread, beef, cheese
Ramón Barros Luco, after whom the sandwich is named
Ramón Barros Luco, after whom the sandwich is named

The president's cousin, senator Barros Jarpa, asked instead for sandwiches with ham and cheese, as he found the beef hard to eat. These sandwiches became known as Barros Jarpa.[5]


See also



References


  1. 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.
  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.
  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.
  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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На других языках

- [en] Barros Luco

[es] Sándwich Barros Luco

El Barros Luco (a veces escrito barros luco)[1] es un emparedado que lleva carne a la plancha y queso caliente, que se vende en los locales de comida rápida y restaurantes de Chile. Su nombre se debe al presidente de Chile entre 1910 y 1915, Ramón Barros Luco, quien era un asiduo cliente de la Confitería Torres en Santiago,[2] donde solicitaba con frecuencia esta mezcla especialmente hecha para él, que luego se popularizó entre los comensales y en el resto de Chile (donde se le denomina «barroluco»).


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