Barros Luco
A Chilean steak and melted cheese sandwich in a crusty marraqueta roll — named after a former president.
Origin Story
The barros luco was named after Ramón Barros Luco, president of Chile from 1910 to 1915, who was said to be so fond of this combination that it was named after him at the club where he ate it regularly. The marraqueta — the crispy baguette-like roll fundamental to Chilean bread culture — is the correct and only vessel.
Cultural Context
The barros luco is one of Chile's most beloved sandwiches, ranking alongside the churrasco and the lomito. It appears at fuentes de soda (Chilean diners), at street carts, and in corner shops. The combination of beef and melted cheese (typically mantecoso, a mild Chilean yellow cheese) is simple, reliable, and deeply satisfying.
Recipe
Pound beef tenderloin or lomo vetado thin. Season with salt and pepper. Sear in a very hot pan until cooked medium, about 1 minute per side. While hot, top with slices of mantecoso or mild yellow cheese and cover the pan briefly so the cheese melts. Split a marraqueta roll, place the steak and melted cheese inside. Add pebre (Chilean salsa) and avocado.