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Famous Chilean Sandwiches – Barros Luco and Barros Jarpa

Barros LucoThe Barros Luco and Barros Jarpa are two famous Chilean sandwiches.

The Barros Luco was named after Ramón Barros Luco, President of Chile in the early 1900s.  While President, he ate at a restaurant named Confiteria Torres, where he would order a “steak with melted cheese on homemade bread.”   The Confiteria Torres, founded in 1879, remains open today.

The President’s cousin, Minister Ernesto Barros Jarpa, also dined at the Confiteria Torres.  He asked that ham be substituted for beef on his sandwich.  Hence the Barros Jarpa sandwich was coined.

Barros Luco Sandwich Recipe:

  • 1/2 Pound Beef Steak Meat
  • 2 Tablespoons Red Wine Vinegar
  • 2 Cloves Garlic — finely chopped
  • 1 Teaspoon Cumin
  • 2 Small Aji Chiles — finely chopped
  • 1 Tablespoon Olive Oil
  • 4 Slices Bread
  • Salt And Pepper — to taste
  • Slices Monterey Jack Cheese

Combine all ingredients like a sandwich and grill on griddle.  Serve cut into bite-sized morsels.

Simple recipe for one Barros Jarpa Sandwich:

  • 1 Tablespoon olive oil
  • 2 slices sandwich bread
  • 1 slice of ham
  • 1 slice of Monterey Jack Cheese (or the cheese of your choice)

Heat the oil in a pan.  Place one slice of ham and one slice of cheese on a slice of bread and place the other slice on top.  Toast sandwich in pan until the cheese melts.

We want to thank Barros Luco – Authentic Chilean Cuisine for some historical information we have used for this post.  Although Big Fat Sandwich has not had the opportunity to visit them yet, we have read numerous, rave reviews about this restaurant and can’t wait to visit.

We’d love to hear your comments and receive other recipes for Barros Luco and Barros Jarpa sandwiches.

Comments (1)

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  1. admin says:

    BFS Note: For the Barros Luco, we suggest you make a marinade of the vinegar and oil. Then grill the steak with the marinade, then mix the chillies, cumin and garlic. Put the steak and the garlic chilli mixture on one side of the bread and the cheese on top.

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