Lomo al Trapo
Lomo al Trapo is a traditional Colombian dish, particularly popular in the Santander region, where a beef tenderloin is seasoned with coarse salt and spices, then wrapped in a cloth and cooked directly in hot embers or a wood fire. The name translates to 'beef in a cloth,' and the method results in a uniquely smoky, tender, and flavorful steak.
🍽️ Nutrition at a glance
This dish is high in protein and fat, as it centers on a lean cut of beef cooked with its natural juices and minimal added fats. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie count ranging from approximately 250 to 400 calories per 150-gram portion, depending on the specific cut and seasoning.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 35 g |
| Carbs | 0 g |
| Fat | 30 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Zinc | 6.0 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 8.0 mg |
| Potassium | 450 mg |
| Phosphorus | 250 mg |
| Selenium | 30 mcg |
| Vitamin B6 | 0.5 mg |
Per 1 serving (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Lomo al Trapo is a celebrated example of rustic Colombian cooking, often prepared at social gatherings and barbecues, showcasing a primitive yet effective cooking technique. Nutritionally, the method helps retain the beef's natural juices and nutrients, as the cloth wrapping steams the meat while the embers impart a distinct smokiness without the need for excessive oils or sauces.
