Faster Food

Avoiding the line for Boston’s most popular sandwich

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T

he sign of a perfect sandwich? When harried Downtown Crossing business types are willing to stand patiently in a line a half a block long to get one. The line moves quickly, but the locals know the secret to the Chilean sandwich shop Chacarero is to fax your order ahead of time—it will be ready in 20 minutes—and to avoid the prime lunch break and dinner hours. Yeah, we know, it’s a little retro. But there’s still a dusty fax machine back there in the copy room, right? And we have the numbers for you. Get the chicken-beef combo and top it off with the oven-fried potatoes. And don’t be scared of adding steamed green beans to your sandwich. That Chilean specialty—oh, and the homemade bread—makes this food worth the wait. Enos

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Chacarero’s owner Juan Hurtado started selling his sandwiches from a pushcart, which in Boston requires a $60 license, a $500 bond, $300 a year in insurance premiums, permits from three city departments, a food manager’s training course, and in his case rent paid to the Downtown Crossing Association.

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