Dish

Lomo de llama

Llama tenderloin

The dish is made by marinating the llama meat in a mixture of garlic, cumin, and other spices before grilling it to perfection. The result is a tender and flavorful meat that is often served with potatoes and a spicy sauce. Lomo de llama is a popular dish in Peru and is often served at special occasions and festivals.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Meat Dish› Meat Cut

Origins and history

Lomo de llama has been a part of Peruvian cuisine for centuries. Llamas were domesticated by the Incas and were used for their meat, wool, and as pack animals. Today, llama meat is still a popular ingredient in Peruvian cuisine.

Dietary considerations

Lomo de llama is a high-protein dish that is low in fat and calories. It is a good source of iron and other essential nutrients.

Variations

There are many variations of lomo de llama, including lomo saltado, which is made with beef instead of llama meat. Other variations include adding different spices and vegetables to the dish.