Served at
Lobo NegroDescribed as the 'little brother' of Humo Negro, this establishment offers a more informal setting with a strong personality, featuring cocktails as a main highlight.
Oxtail, a traditional ingredient used in dishes at Lobo Negro, praised by some customers.
Oxtail is the culinary term for the tail of cattle. While historically referring specifically to the tail of an ox, the term now encompasses the tails of other cattle as well. For sale, an oxtail, which typically weighs around 3.5 kilograms, is skinned and cut into shorter lengths.
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Described as the 'little brother' of Humo Negro, this establishment offers a more informal setting with a strong personality, featuring cocktails as a main highlight.
Chef featured in event context: Fukasawa y Amigos
Similar dishes to "Rabo"
