Lomo (Spanish) is a filipino term for beef loin.
In the food context, "lomo" typically refers to a cut of meat, usually from the loin or tenderloin of an animal, that is popular in many Latin American and Spanish dishes. Here are some examples of dishes that use lomo as a primary ingredient:
-
Lomo Saltado: A Peruvian stir-fry dish made with strips of beef tenderloin, onions, tomatoes, and French fries.
-
Lomo Adobado: A Mexican dish made with marinated pork tenderloin that is often grilled or roasted.
-
Lomo al Trapo: A Colombian dish where beef tenderloin is wrapped in a cloth and grilled, resulting in a juicy and flavorful steak.
-
Lomo Embuchado: A Spanish dish where pork tenderloin is marinated and then stuffed into a casing to make a cured sausage.
-
Lomo Relleno: A Puerto Rican dish where pork tenderloin is stuffed with a mixture of ground beef, ham, olives, and peppers.
Similar cuts of meat to lomo include:
-
Filet Mignon: A cut of beef from the tenderloin that is known for its tenderness and mild flavor.
-
Pork Tenderloin: A lean cut of pork from the loin that is often roasted or grilled.
-
Ribeye Steak: A flavorful cut of beef from the rib section of the cow.
-
Sirloin Steak: A lean and flavorful cut of beef from the loin area of the cow.
-
Strip Steak: A tender and flavorful cut of beef from the short loin of the cow.