You can buy them in corner carts, some of which have evolved into "foodtrucks", in addition to existing premises, such as snacks, bars and restaurants. Immigration has been a key factor in its development, thanks to flavors from other countries. These and other aspects are discussed in the book El sánguche: emblema nacional, by chef Juanita Muzard, who collects the story of this true national cult object.

Ten o'clock in the morning at La Vega Central, in the district of Recoleta, Santiago, the public is already teeming with a renowned gastronomic establishment. The guests, motivated by the striking mixture of delicious smells emanating from the kitchen and stimulating the taste buds, eagerly await their orders, sitting at the bar or at the tables.

"Get out Veronik!" listen from the inside. But it is not about a person. "VeróniK" (roast meat, melted cheese with tomato, green beans, mayonnaise and chilli) is the name with which Gabriel Orellana, better known as Don Nano, christened one of his restaurant's restaurants " Donde el Nano sanguchería "located at Antonia López. from Bello 743, local 235 (metro Patronato, line 2) and that he attends it himself.

The premises are open from Monday to Saturday from 6:30 to 4:00. It supplies fresh and aromatic vegetables, among other products, from the main point of sale in the north sector of the capital and, according to many, in the central zone. So much so that, according to the public report of this market, Arturo Guerrero, "according to God, it is La Vega".

Don Nano's letter (@donde_el_nano_sangucheria on Instagram) includes other mixes, with striking names, such as Nachoore. (Barros Luco, it's churrasco with hot cheese, more bacon) and the volcano, a 1.5-megaphone, only for the bravest: mechada meat, tomato, green bean mayonnaise, pork loin, sauerkraut, silver, caramelized onions with scrambled egg More bacon and fried eggs.

Nano also offers another typical Chilean sãnguche, presented by Time magazine in 2014, as one of the 13 best sandwiches in the world: the farmer in our country, he bears the popular name of sánguche).

According to Don Nano, in his place "we are the kings of the chacarero, as we work the natural green bean all year round." To this product, got tender and fresh At La Vega, tomatoes and green chilli are added in crunchy marraqueta bread, as well as a piece of juicy churrasco, the result of which is the recognized sánguche.

Precisely, the Juan Juan Carlos Muzard's El Sánguche: National emblem whose launch was launched today, contains other preparations contained between two halves of bread and that many consider cults, including those named in this article. , in the gallery La Sala de Vitacura, in the capital.

In seven chapters, the chef describes the origins and history of this preparation, about which everyone speaks, without any gastronomic discrimination. Between its bases, the British and French influence is counted, until its arrival until now, with blends coming from the rich and varied cuisine Peruvian, Venezuelan and Colombian.

On this last point, Juanita Muzard attributes a particular value to him. to immigration, whose thermometer is, according to the chief, the aforementioned market of La Vega. "You can see how the pantry has been enlarged," he says, noting that a great kitchen should be "Métis cuisine, Creole cuisine".

The Sanguine in Providencia

A few kilometers east of La Vega, in the municipality of Providencia, two premises offer the public different proposals in terms of sánguches: Fuente Martuca and Ramblas Bar, respectively located in Manuel Montt 282 and 370. Sebastián Pérez, founding partner of the two places, explains what they have for the public.

"Ramblas offers sandwiches made from marraqueta bread from the ducal bakery," he says while listening to the crunch of bread, guests appreciate one of the house's specialties: mayonnaise silver avocado with fries.

Meanwhile, a block away, Fuente Martuca stands out for the Italian mecha (meat plus tomato, avocado, and mayonnaise) in bread from Africa and whose weight reaches up to. at 600 grams. In fact, it is at this place that was created the National Day of Mechada, celebrated on July 4th, with 2 × 1 promotions for all customers who arrive in large quantities that day.

Sánguche as a country picture [19659012] Juanita Muzard says that the growing demand for these preparations is being confirmed because "we are a very consumer-consuming country of sandwiches, we have it in the United States. ; DNA ". It's as simple as when you read this note or when you have the opportunity, go into the kitchen of your house, open a loaf and fill it as you please, to create your own custom.

The gastronomic future Sanguuche, linked to the tourism sector, constitutes for Juanita Muzard a relevant aspect, which must be examined by the authorities of the Ministry of the Economy and more particularly by the National Service of Tourism (Sernatur), to promote the image of the country abroad.

"The sánguche is our gastronomic flag and belongs to all, it is not the charquicán, nor the corn cake, nor the empanada", indicates the cook, whose the publication stands out as an inclusive book, as it also considers the sánguche in vegan and vegetarian format.

For the launch of the book are invited sangucherías de Santiago and regions, as well as sources of soda and picada that will present their preparations in file form so that all participants can enjoy. And if it flows, do not worry: you test a real national emblem, sánguche.

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