I love Argentinean Lomito

Especially the lomito from Cordoba, my hometown

Lomito

The Argentinean Lomito is, at its core, a steak sandwich – but a steak sandwich in the extreme. Even the basic ones will have a slab of thin slab of lomo steak, tomato, lettuce, onion, chimichurri (a spicy sauce), mayonnaise and a fried egg. Yep, a fried egg. Oh, and some ham. Ham and melted cheese. And two pieces of bread. The beauty of the sandwich is that it’s always open to innovation. Occasionally, you may find one revolutionary (traditionalists will want to look away now) who has put some pork in it instead of the steak – a favourite in neighbouring Chile. The lomito is not for the faint hearted. But for a population that were given beef ribs when they were teething and have spent the rest of their lives eating meat (at least once a day), it’s no problem. The Argentine people seem to have a metabolism designed for lomito. Indeed, to them, it’s just a snack. But it’s also a comfort food and, in some cases, a passion!


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