{"version":"1.0","provider_name":"Zero Magazine","provider_url":"https:\/\/zeromagazine.mx","author_name":"David Morales","author_url":"https:\/\/zeromagazine.mx\/index.php\/author\/david\/","title":"Pollo mexicano: el ingrediente que nunca pasa de moda - Zero Magazine","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"aFe6Gk87Gk\"><a href=\"https:\/\/zeromagazine.mx\/index.php\/2026\/09\/26\/pollo-mexicano-ingrediente-cocina\/\">Pollo mexicano: el ingrediente que nunca pasa de moda<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/zeromagazine.mx\/index.php\/2026\/09\/26\/pollo-mexicano-ingrediente-cocina\/embed\/#?secret=aFe6Gk87Gk\" width=\"600\" height=\"338\" title=\"\u00abPollo mexicano: el ingrediente que nunca pasa de moda\u00bb \u2014 Zero Magazine\" data-secret=\"aFe6Gk87Gk\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/zeromagazine.mx\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/molotedepollo2072960285915964663.jpg","thumbnail_width":241,"thumbnail_height":302,"description":"Hay ingredientes que aparecen una temporada y despu\u00e9s desaparecen de nuestras cocinas. El pollo no es uno de ellos. En M\u00e9xico, esta prote\u00edna lleva generaciones formando parte de la comida de todos los d\u00edas, desde las recetas que pasan de una generaci\u00f3n a otra hasta esas comidas improvisadas que terminan resolviendo el men\u00fa de la [&hellip;]"}