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The world of fermentation.
Oaxacan cuisine expert, culinary consultant, restauranteur and Friend of Milk Street Iliana de la Vega is chef/owner, along with her husband, Ernesto Torrealba, of El Naranjo Restaurant and Bar in Austin, Texas. Torrealba was born in Chile, the country that’s also home to lomito, which de la Vega describes as “the best sandwich in the world.” Put thin slices of tender, slow-braised pork loin, buttery mashed avocado, juicy tomatoes and ample mayonnaise between two halves of a roll and you have a basic lomito. To make a quick and easy version, we took de la Vega’s suggestion and used pork tenderloin. We season it well, cook it quickly, then thinly slice the meat and pile it onto rolls spread with mustard-spiked mayonnaise, before topping with avocado and tomatoes.
teaspoons dried oregano, divided
teaspoon ground cumin
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