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. Historically, it specifically referred to the tail of an ox, but now encompasses tails from other cattle as well. Oxtails are typically sold skinned and cut into sections, weighing approximately 3.5 kilograms.
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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"