Lomo de llama
Lomo de llama is llama tenderloin, a prized cut from the loin of a llama. This cut is incredibly tender, succulent, and juicy, and it can be prepared similarly to beef tenderloin - as steaks, fillets, or fillet medallions. Llama meat is, however, much leaner than beef and higher in proteins, while flavor-wise, it is said to be similar to beef but slightly more intense, with hints of lamb and gaminess.
Llama tenderloin is used to prepare a vast variety of specialties, and it's commonly fried, baked, stuffed, or braised in wine sauces. Typical accompaniments to dishes made with this cut of meat include mashed or boiled papas andinas (Andean potatoes), raw or cooked vegetables, quinoa salads, risottos, and chimichurri sauces.
Serve with
Chimichurri
What harissa is to Moroccan cuisine and what mustard is to hot dogs in the USA, chimichurri is to steaks in Argentina. It is an aromatic mixture of parsley, garlic, oregano,... Read more
Papas andinas
Papas andinas are varieties of potatoes indigenous to the Andean region of South America, where they’ve been cultivated since time immemorial. A combination ... Read more
WHERE TO EAT The best Lomo de llama in the world (according to food experts)
