{"id":18115,"date":"2013-10-20T10:00:00","date_gmt":"2013-10-20T10:00:00","guid":{"rendered":"https:\/\/lagourmandista.pixelbot.com.mx\/beef-stuffed-tomatoes\/"},"modified":"2013-10-20T10:00:00","modified_gmt":"2013-10-20T10:00:00","slug":"beef-stuffed-tomatoes","status":"publish","type":"post","link":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/","title":{"rendered":"How to make Stuffed Tomatoes with Beef and Herbs"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">For months I saw them in the different butchers\u2019 windows but I never bought them. Then, one day while visiting friends, they were preparing them for dinner and I asked about them. I researched a bit until I found a recipe that satisfied me, since buying the stuffing made by the butcher didn\u2019t sound appealing to me. I prefered preparing my own stuffing from scratch. Surely the quality of the beef and the amount of fat would vary significantly from what I could produce at home.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tomates-jitomates-rellenos-de-carne-02.jpg\" alt=\"Beef Stuffed Tomatoes\" class=\"wp-image-18112\" srcset=\"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tomates-jitomates-rellenos-de-carne-02.jpg 600w, https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tomates-jitomates-rellenos-de-carne-02-300x225.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Beef Stuffed Tomatoes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A simple recipe that requires little effort to prepare. Also, if served with rice, farro or quinoa, this may be enough for a meal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prep Time 20 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cook Time 25 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Resting Time 10 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Total Time 55 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Course: Main Course<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuisine: of the World<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Keyword: Homemade, tomato<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Servings: 4<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Equipment<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chopping board<\/li>\n\n\n<li>Chef&#8217;s Knife<\/li>\n\n\n<li>Spoon<\/li>\n\n\n<li>Spatula<\/li>\n\n\n<li>Pyrex or baking dish<\/li>\n\n\n<li>Kitchen Tongs<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 (4 ) tomatoes, prefer beefstake or heirloom<\/li>\n\n\n<li>1 (1 ) garlic clove<\/li>\n\n\n<li>\u00bc (\u00bc ) finely chopped onion<\/li>\n\n\n<li>250 g (1 cups) ground meat<\/li>\n\n\n<li>50 g (3 tbsp) finely chopped parsley<\/li>\n\n\n<li>1 (1 ) egg<\/li>\n\n\n<li>60 g (4 tbsp) panko or breadcrumbs<\/li>\n\n\n<li>200 g (1 cups) finely minced vegetables , carrot, potato, zucchini, peas<\/li>\n\n\n<li>\u00bd (\u00bd ) finely chopped shallot<\/li>\n\n\n<li>Salt &amp; Pepper to season<\/li>\n\n\n<li>1 drizzle (1 drizzle) oil<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">To Prepare<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Once the tomatoes have been washed, cut the top in order to be able to extract all its flesh and seeds with the spoon. This is not going to be used, but you can save it on the side to use for something else where seasoned or crushed tomato is needed.<\/li>\n\n\n<li>In a separate bowl mix the onion, garlic, parsley, shallot and whatever vegetables you chose. Mix it all to incorporate ingredients, and season with salt and pepper. Add the egg having previously beaten it lightly together with the breadcrumbs and mix it all well with the spatula.<\/li>\n\n\n<li>Use the oil to grease an oven-proof baking dish and distribute the tomatoes accordingly. Add salt and pepper to season them and then fill them up with the stuffing. The tomato head will now serve as the cover for them.<\/li>\n\n\n<li>Roast in the over for about 25 minutes. Be sure to let them rest for about 10 minutes on the kitchen counter before serving in order for the temperature to be more pleasant.<\/li>\n\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Notes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pre-heated Oven at 350 \u00b0F (180 \u00b0C)<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Nutrition<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Calories: 301kcal | Carbohydrates: 25g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 205mg | Potassium: 704mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4676IU | Vitamin C: 40mg | Calcium: 91mg | Iron: 4mg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Other ideas for this recipe may include stuffing zucchinis or bell peppers.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For months I saw them in the different butchers\u2019 windows but I never bought them. Then, one day while visiting friends, they were preparing them for dinner and I asked about them. I researched a\u2026<\/p>\n","protected":false},"author":2,"featured_media":18113,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1055,1052],"tags":[1311,1372,1314,1315,1366,1373,1374,1375,1367,1368],"class_list":["post-18115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-to-cook","tag-bon-petit-plat","tag-casero-en","tag-fait-maison","tag-homemade","tag-jitomate-en","tag-main-dish","tag-plat-du-jour","tag-principal-en","tag-tomate-en","tag-tomato"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to make Stuffed Tomatoes with Beef and Herbs - La Gourmandista<\/title>\n<meta name=\"description\" content=\"These Beef Stuffed Tomatoes are quick and easy. It\u00b4s a great way to use up a glut of tomatoes and a typical recipe from Provence, France.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to make Stuffed Tomatoes with Beef and Herbs - La Gourmandista\" \/>\n<meta property=\"og:description\" content=\"These Beef Stuffed Tomatoes are quick and easy. It\u00b4s a great way to use up a glut of tomatoes and a typical recipe from Provence, France.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/\" \/>\n<meta property=\"og:site_name\" content=\"La Gourmandista\" \/>\n<meta property=\"article:published_time\" content=\"2013-10-20T10:00:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tomates-jitomates-rellenos-de-carne-01.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"480\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Viviana Alvarez\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Viviana Alvarez\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/\"},\"author\":{\"name\":\"Viviana Alvarez\",\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/#\\\/schema\\\/person\\\/08662b4b4645d22764359a940d65ba4e\"},\"headline\":\"How to make Stuffed Tomatoes with Beef and Herbs\",\"datePublished\":\"2013-10-20T10:00:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/\"},\"wordCount\":430,\"publisher\":{\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/#\\\/schema\\\/person\\\/08662b4b4645d22764359a940d65ba4e\"},\"image\":{\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/wp-content\\\/uploads\\\/2011\\\/09\\\/tomates-jitomates-rellenos-de-carne-01.jpg\",\"keywords\":[\"bon petit plat\",\"casero\",\"fait maison\",\"homemade\",\"jitomate\",\"main dish\",\"plat du jour\",\"principal\",\"tomate\",\"tomato\"],\"articleSection\":[\"Recipes\",\"To Cook\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/\",\"url\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/\",\"name\":\"How to make Stuffed Tomatoes with Beef and Herbs - La Gourmandista\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/wp-content\\\/uploads\\\/2011\\\/09\\\/tomates-jitomates-rellenos-de-carne-01.jpg\",\"datePublished\":\"2013-10-20T10:00:00+00:00\",\"description\":\"These Beef Stuffed Tomatoes are quick and easy. It\u00b4s a great way to use up a glut of tomatoes and a typical recipe from Provence, France.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/#primaryimage\",\"url\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/wp-content\\\/uploads\\\/2011\\\/09\\\/tomates-jitomates-rellenos-de-carne-01.jpg\",\"contentUrl\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/wp-content\\\/uploads\\\/2011\\\/09\\\/tomates-jitomates-rellenos-de-carne-01.jpg\",\"width\":640,\"height\":480,\"caption\":\"Tomates (Jitomates) rellenos de carne\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/beef-stuffed-tomatoes\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Inicio\",\"item\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"How to make Stuffed Tomatoes with Beef and Herbs\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/\",\"name\":\"La Gourmandista\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/#\\\/schema\\\/person\\\/08662b4b4645d22764359a940d65ba4e\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/#\\\/schema\\\/person\\\/08662b4b4645d22764359a940d65ba4e\",\"name\":\"Viviana Alvarez\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/wp-content\\\/uploads\\\/2026\\\/07\\\/Logo-La-gourmandista-sin-fondo.png\",\"url\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/wp-content\\\/uploads\\\/2026\\\/07\\\/Logo-La-gourmandista-sin-fondo.png\",\"contentUrl\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/wp-content\\\/uploads\\\/2026\\\/07\\\/Logo-La-gourmandista-sin-fondo.png\",\"width\":1053,\"height\":463,\"caption\":\"Viviana Alvarez\"},\"logo\":{\"@id\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/wp-content\\\/uploads\\\/2026\\\/07\\\/Logo-La-gourmandista-sin-fondo.png\"},\"url\":\"https:\\\/\\\/lagourmandista.pixelbot.com.mx\\\/en\\\/author\\\/lagourmandistaintheus\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"How to make Stuffed Tomatoes with Beef and Herbs - La Gourmandista","description":"These Beef Stuffed Tomatoes are quick and easy. It\u00b4s a great way to use up a glut of tomatoes and a typical recipe from Provence, France.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/","og_locale":"en_US","og_type":"article","og_title":"How to make Stuffed Tomatoes with Beef and Herbs - La Gourmandista","og_description":"These Beef Stuffed Tomatoes are quick and easy. It\u00b4s a great way to use up a glut of tomatoes and a typical recipe from Provence, France.","og_url":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/","og_site_name":"La Gourmandista","article_published_time":"2013-10-20T10:00:00+00:00","og_image":[{"width":640,"height":480,"url":"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tomates-jitomates-rellenos-de-carne-01.jpg","type":"image\/jpeg"}],"author":"Viviana Alvarez","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Viviana Alvarez","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/#article","isPartOf":{"@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/"},"author":{"name":"Viviana Alvarez","@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/#\/schema\/person\/08662b4b4645d22764359a940d65ba4e"},"headline":"How to make Stuffed Tomatoes with Beef and Herbs","datePublished":"2013-10-20T10:00:00+00:00","mainEntityOfPage":{"@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/"},"wordCount":430,"publisher":{"@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/#\/schema\/person\/08662b4b4645d22764359a940d65ba4e"},"image":{"@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/#primaryimage"},"thumbnailUrl":"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tomates-jitomates-rellenos-de-carne-01.jpg","keywords":["bon petit plat","casero","fait maison","homemade","jitomate","main dish","plat du jour","principal","tomate","tomato"],"articleSection":["Recipes","To Cook"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/","url":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/","name":"How to make Stuffed Tomatoes with Beef and Herbs - La Gourmandista","isPartOf":{"@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/#primaryimage"},"image":{"@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/#primaryimage"},"thumbnailUrl":"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tomates-jitomates-rellenos-de-carne-01.jpg","datePublished":"2013-10-20T10:00:00+00:00","description":"These Beef Stuffed Tomatoes are quick and easy. It\u00b4s a great way to use up a glut of tomatoes and a typical recipe from Provence, France.","breadcrumb":{"@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/#primaryimage","url":"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tomates-jitomates-rellenos-de-carne-01.jpg","contentUrl":"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tomates-jitomates-rellenos-de-carne-01.jpg","width":640,"height":480,"caption":"Tomates (Jitomates) rellenos de carne"},{"@type":"BreadcrumbList","@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/beef-stuffed-tomatoes\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Inicio","item":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/"},{"@type":"ListItem","position":2,"name":"How to make Stuffed Tomatoes with Beef and Herbs"}]},{"@type":"WebSite","@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/#website","url":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/","name":"La Gourmandista","description":"","publisher":{"@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/#\/schema\/person\/08662b4b4645d22764359a940d65ba4e"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":["Person","Organization"],"@id":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/#\/schema\/person\/08662b4b4645d22764359a940d65ba4e","name":"Viviana Alvarez","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2026\/07\/Logo-La-gourmandista-sin-fondo.png","url":"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2026\/07\/Logo-La-gourmandista-sin-fondo.png","contentUrl":"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2026\/07\/Logo-La-gourmandista-sin-fondo.png","width":1053,"height":463,"caption":"Viviana Alvarez"},"logo":{"@id":"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2026\/07\/Logo-La-gourmandista-sin-fondo.png"},"url":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/author\/lagourmandistaintheus\/"}]}},"_links":{"self":[{"href":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/wp-json\/wp\/v2\/posts\/18115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/wp-json\/wp\/v2\/comments?post=18115"}],"version-history":[{"count":0,"href":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/wp-json\/wp\/v2\/posts\/18115\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/wp-json\/wp\/v2\/media\/18113"}],"wp:attachment":[{"href":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/wp-json\/wp\/v2\/media?parent=18115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/wp-json\/wp\/v2\/categories?post=18115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/wp-json\/wp\/v2\/tags?post=18115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}