When you sit in a Minutas restaurant in Mendoza, of those that sell pizzas, empanadas, fries and loins, others are surprised by the word “barroluco”.Then they ask the waiter what it is . Inevitably and irresistibly, they ask for it. They finish eating and call the waiter again, “Hey, man. This is the best sandwich I've ever tasted,” they conclude, satisfied and pipones.

That's a scene repeated by everyone who makes his debut with the Baroque. It is one of the many variables of meat among breads that we have in Argentina. In San Juan, for example, the pachatastands out, but here the baroque. The characteristic element that makes the Baroque so unique is the crumb bread.Yeah, like it's a triple ham and cheese, but meat . Or, well, not so, actually.

Never make the mistake of ordering one for yourself. The baroque style is prepared and served with a minimum of two diners.It is that any crumb bread is generous in size, so it is the one that marks the size of the final product . The meat is usually the same as that of any sandwich of its style: streaked loin, smooth loin. Between meat and bread, lettuce, tomato, ham and cheese, fried egg and dressings are intermeded.

History of that weird name

Its name comes from former Chilean presidentRamón Barros Luco, from the beginning of the last century. He used to order this dish that later became popular in Chile and the Argentine east. Over the years, mouth of mouth and its arrival on the other side of theCordillera, the name ended up becoming “baroque”. Still, many locals still offer it on their menus as “luco barros”.

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