{"id":946,"date":"2025-02-09T22:17:46","date_gmt":"2025-02-10T04:17:46","guid":{"rendered":"https:\/\/www.elritualdelfuego.com\/portal\/?p=946"},"modified":"2025-02-09T22:49:31","modified_gmt":"2025-02-10T04:49:31","slug":"esta-semana-en-el-ritual-del-fuego-gaoneras-de-rib-eye-y-arrachera-marinada-acompanadas-con-papitas-cambray-y-zanahorias-a-las-brasas-y-de-botana-salchicha-polaca","status":"publish","type":"post","link":"https:\/\/www.elritualdelfuego.com\/portal\/2025\/02\/09\/esta-semana-en-el-ritual-del-fuego-gaoneras-de-rib-eye-y-arrachera-marinada-acompanadas-con-papitas-cambray-y-zanahorias-a-las-brasas-y-de-botana-salchicha-polaca\/","title":{"rendered":"Esta semana en El Ritual del Fuego: Gaoneras de Rib Eye y Arrachera marinada, acompa\u00f1adas con papitas de galeana y zanahorias a las brasas y de botana salchicha polaca."},"content":{"rendered":"\n
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Esta semana hicimos las tradicionales gaoneras norte\u00f1as con costras de queso, tambien una taquiza de arrachera marinada de San Juan con papitas de galeana y zanahorias al carbon y de botana una salchicha polaca etiqueta verde del HEB.<\/p>\n<\/div><\/div>\n\n\n\n

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\n\t\t\t\t\tLas papitas de galeana y las zanahorias.\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\tLas arracheras y las gaoneras agarrando sabor.\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\tOtra toma de las estrellas de la noche.\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\tLa salchicha polaca agarrando color. \t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\tLista para botanear.\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\tLas papitas bronceandose. \t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\tLas gaoneras en proceso.\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\tLas gaoneras listas para la botana juntos con las papas. \t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\tComienzan las arracheras a prepararse. \t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\tMas arracheras.\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\tMas arracheras.\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\tLas arracheras listas para la taquiza.\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Esta semana hicimos las tradicionales gaoneras norte\u00f1as con costras de queso, tambien una taquiza de arrachera marinada de San Juan con papitas de galeana y zanahorias al carbon y de botana una salchicha polaca etiqueta verde del HEB.<\/p>\n","protected":false},"author":1,"featured_media":943,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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semana hicimos las tradicionales gaoneras norte\u00f1as con costras de queso, tambien una taquiza de arrachera marinada de San Juan con papitas de galeana y zanahorias al carbon y de botana una salchicha polaca etiqueta verde del HEB.","_links":{"self":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/comments?post=946"}],"version-history":[{"count":7,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/946\/revisions"}],"predecessor-version":[{"id":972,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/946\/revisions\/972"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/media\/943"}],"wp:attachment":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/media?parent=946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/categories?post=946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/tags?post=946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}