Barros Luco Authentic Chilean Cuisine

Mon. 7/26/10: Our Chacarero Completo was named one of The 101 Best Sandwiches in New York by New York Magazine.

Our baked beef empanada or "empanada de pino" as it is known in Chile was mentioned in the NY Times.

Thur. 6/10/10: Vengan a ver el primer partido de La Roja con nosotros en Barros Luco NY. Solo $15 por persona incluye desayuno Chileno (cafe o te, jugo de naranja, pan, palta, huevos revueltos, mermelada y mantequilla).

Mon. 4/12/10: Now offering beer, wine and Chilean sangria (borgoña). Come check our new evening/weekend menu!

Wed. 12/30/09: Online Ordering is now active. Place your order online for quick pickup or delivery.

Every morning our chef Juan Pablo begins by baking the bread for the sandwiches and vienesas. He starts off by combining all the fresh ingredients into the mixer to make the dough. Then he shapes the dough and places it on a tray, letting the natural yeast go to work raising the bread. While he waits, the empanadas are made from scratch using only high quality ingredients. For example, the filling or “pino” for the beef baked empanada (empanada de pino as it is known in Chile) is usually prepared the day before so that the meat can marinate in its juices and tenderize. Once the “pino” has marinated overnight, JP sets the empanada discs flat on a long wooden board and places a fist full of “pino” on each disc. Then he goes around adding the raisins, olive and hard-boiled egg to each disc. Finally, JP folds the empanada discs giving them the signature edges of traditional Chilean empanadas and places them in the oven.

Once the bread has risen, the tops are painted with an egg batter to give it its distinct color and placed in the oven for baking.

Chile is sandwich-crazy. And when it comes to toppings, size is important. So the beef and cheese in Chacarero Completo is piled high with avocado, mayo, tomato and string beans.
-The NY Times

There you have it: a surprisingly different and delicious sandwich
–The Skinny Pig

... my prayers to the food god of all things Chilean were answered when Barros Luco opened...
–Midtown Lunch