about EAT loma

through much R+D we learned that cold-pressing our marinade is the best way to maintain freshness, extend shelf life and keep nutrients intact without adding preservatives.

most other marinades & sauces use heat pasteurization to kill pathogens, but the problem is that process also kills flavor.

instead of heat, we use pressure to destroy bacteria and preserve freshness without sacrificing quality.

Loma tastes like fresh garlic and punchy herbs with a tangy, citrus-y finish and solves for the “don’t know how” and/or the “don’t have time.” we’re the kitchen pro tip you never knew you needed. 

we pair well with steak, fish, skinny dipping, chicken, drinks that turn into dinner, roasted veggies, the “good” plates, shellfish (like lobster), rice, crusty bread and more, but don’t just take our word for it. 

about the founders

we started Loma because food has always been the way we have forged bonds with people and places.

there’s a Spanish saying, “donde come uno, comen dos” which roughly translates to “where there’s enough food for one, there’s enough food for two.” in creating Loma we wanted to highlight our rich Dominican culture and the belief that there’s always room for one more at the table. we want to celebrate the power that food has in bringing us together and the emotional connection that it creates to people and places.

follow us on instagram (for samples & ordering by DM) and on tiktok for recipe inspiration, the occasional kitchen fire and musings from a Dominican dad.