Food Safety Notice
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. The USDA recommends reheating cooked foods to an internal temperature of 165°F (74°C) before consuming. Always use a food thermometer to verify internal temperatures.
A small number of LOMA items, such as the Medium Rare Ribeye, are finished to a medium-rare doneness by design and use a lower reheating temperature. Follow the instructions on that item and the advisory above.
Meats
Sliced Meats
If you're reheating 1-2 LBS of sliced brisket, turkey, ribs, sausage or pulled pork, the best way to safely heat your meat is in a hot water bath or "sous vide".
Make sure to thaw your packaged meat overnight in the refrigerator. You can reheat it from frozen, but it will take about twice as long.
To start, fill up a 6 to 12-quart pot with tap water until halfway full.
Heat the water over medium-high heat until it's near boiling, about 200°F.
Carefully place the meat (still in the vacuum-sealed bag) in the hot water and let it reheat for about 30 minutes, or until the internal temperature reaches 165°F.
Once the meat is reheated, it's ready to eat! Carefully remove from the water with tongs, slice open the bag and serve immediately.
Whole Brisket
Freezer
Use this if you do not plan on using the brisket immediately. Best enjoyed within 3 months.
Refrigerator
Use this if you plan on using the brisket right away. Can be stored in the fridge for up to 5 days.
Reheat
Preheat the oven to 300°F. Remove the brisket from the cryovac packaging. Place the unwrapped brisket in aluminum foil with 2–3 pats of butter on top of the brisket. Wrap tightly and heat in the oven for 2 hours. Slice and serve immediately. USDA recommends reheating cooked foods to an internal temperature of 165°F (74°C) before consuming.
Tamales
Freezer
Best quality when frozen for 2–3 months.
Refrigerator
Use within 3–4 days when refrigerated.
Reheat
Drop the cryovac bag in boiling water for 20 minutes. Remove from bag, unwrap, and serve immediately. USDA recommends reheating cooked foods to an internal temperature of 165°F (74°C) before consuming.
Whole Turkey Breast
Freezer
Use this if you do not plan on using the turkey breast immediately. Best quality when frozen for 2–6 months.
Refrigerator
Use this if you plan on using the turkey breast right away. Can be stored in the fridge for 3–4 days.
Reheat
Preheat the oven to 300°F. Remove the turkey breast from the package and wrap in aluminum foil with 2–3 pats of butter on top. Reheat for 1 hour and 15 minutes. Slice and serve immediately. USDA recommends reheating cooked foods to an internal temperature of 165°F (74°C) before consuming.
Whole Pork Butt
Freezer
Use this if you do not plan on using the pulled pork immediately. Best quality when frozen for 2–3 months.
Refrigerator
Use this if you plan on using the pulled pork right away. Can be stored in the fridge for 3–4 days.
Reheat
Preheat the oven to 250–300°F (lower temperatures provide a more even cook). Place the pork butt in a roasting pan, baking dish, or foil tray. Heat for 1.5 to 2.5 hours, depending on size and temperature, until the internal temperature reaches 165°F (74°C).
Pork Ribs
Freezer
Use this if you do not plan on using the St. Louis pork ribs immediately. Best quality when frozen for 2–3 months.
Refrigerator
Use this if you plan on using the ribs right away. Can be stored in the fridge for 3–4 days.
Reheat
Preheat the oven to 250–275°F. Remove the ribs from packaging, lightly coat with BBQ sauce, and wrap tightly in aluminum foil. Heat for 30–45 minutes. Slice and serve immediately.
Beef Ribs
Freezer
Use this if you do not plan on using the beef ribs immediately. Best enjoyed within 3 months.
Refrigerator
Use this if you plan on using the beef ribs right away. Can be stored in the fridge for up to 5 days.
Reheat
Preheat the oven to 300°F. Remove the beef ribs from the cryovac packaging. Place the unwrapped beef ribs in aluminum foil with 2–3 pats of butter on top of the beef ribs. Wrap tightly (be careful around the bones to not poke the foil) and heat in the oven for 2 hours. Slice and serve immediately. USDA recommends reheating cooked foods to an internal temperature of 165°F (74°C) before consuming.
Ham
Freezer
Use this if you do not plan on using the ham immediately. Best quality when frozen for 2–3 months.
Refrigerator
Use this if you plan on using the ham right away. Can be stored in the fridge for 3–4 days.
Reheat
Preheat the oven to 275°F. Place ham in the oven (with foil on) for 2–3 hours, or until the internal temperature reaches 165°F (74°C).
Pork Belly Burnt Ends
Freezer
Use this if you do not plan on using the pork belly burnt ends immediately. Best quality when frozen for 2–3 months.
Refrigerator
Use this if you plan on using the burnt ends right away. Can be stored in the fridge for 3–4 days.
Reheat
Preheat the oven to 300°F. Place the burnt ends in an oven-safe dish or foil pan. Add BBQ sauce and honey for extra moisture if desired. Cover with foil and cook for 20–30 minutes until warmed thoroughly.
Sausage
Freezer
Use this if you do not plan on using the sausage immediately. Best quality when frozen for 2–3 months.
Refrigerator
Use this if you plan on using the sausage right away. Can be stored in the fridge for 3–4 days.
Reheat
Preheat the oven to 300°F. Remove sausage links from packaging and place on a non-stick baking sheet. Heat for 10 minutes, then flip and heat for another 10–15 minutes, or until the internal temperature reaches 165°F (74°C).
🌮 The Ultimate DIY Brisket Birria Taco Kit
We've done the slow cooking for you; now it's your turn to crisp them up to perfection.
What's in Your Kit
- 1 Pint of Slow-Cooked Brisket Birria Meat
- 1 Pint of Shredded Queso Oaxaca
- 1 Pint of Rich Consommé (Broth)
- 8 oz of Chili Oil
- Corn Tortillas
What You'll Need from Your Kitchen
- A non-stick skillet or griddle
- Spatula
- Optional but recommended: Fresh diced onions, chopped cilantro, and lime wedges!
How to Cook Your Tacos
Step 1: Warm the Goods
- The Consommé: Pour the consommé into a small saucepan and warm it over medium heat until it's simmering. (Alternatively, microwave it in a safe bowl for 1–2 minutes until hot). Portion it into small dipping bowls.
- The Meat: Warm up your brisket birria meat in the microwave for about 1–2 minutes, or heat it in a small pan on the stove. Keep it covered so it stays moist!
Step 2: Prep the Skillet
- Place a large skillet or griddle on the stove over medium heat.
- Pour a little bit of your Chili Oil into a shallow bowl.
Step 3: Dip & Sizzle
- Lightly dip both sides of a corn tortilla into the chili oil.
- Place the oiled tortilla directly onto the hot skillet. You should hear a nice sizzle!
Step 4: Build & Crisp
- Add a generous handful of the Shredded Queso Oaxaca to the entire surface of the tortilla.
- Spoon a portion of the warm Brisket Birria onto one half of the tortilla.
- Once the cheese begins to melt (about 1 minute), use your spatula to fold the tortilla in half over the meat.
Step 5: The Golden Flip
Cook the folded taco for about 1–2 minutes per side. You want the outside to be beautifully crispy, slightly charred, and golden red from the oil, and the cheese fully melted inside.
Step 6: Dip and Enjoy!
Remove from the pan, open the taco slightly to add fresh onions and cilantro (if using), and serve immediately with your hot bowl of consommé for dipping. Enjoy!
Texas Twinkies
These are best reheated as follows:
Air Fryer
Reheat at 375°F for 5–7 minutes, or until they reach an internal temperature of 165°F.
Conventional Oven
Reheat at 350°F for 35–40 minutes, or until they reach an internal temperature of 165°F.
Smoked Half Chicken
Reheat in a conventional oven at 350°F for 35–40 minutes, or until it reaches an internal temperature of 165°F.
Sides & Casseroles
Mac and Cheese / Mashed Potatoes
Oven
Preheat oven to 325°F. Place pan (with lid on) in oven for 1 hour until a probe thermometer reads 135–140°F in the middle. Heat 2 cups heavy cream to a simmer and stir in until incorporated.
Microwave (Faster)
Add the (thawed) mac to a microwave-safe container along with ¼ cup of milk. Heat for 45 seconds and stir. Heat for an additional 30 seconds, then let cool slightly before serving.
Tater Tot Casserole
Oven
Preheat oven to 325°F. Place pan (with lid on) in oven for 1 hour until a probe thermometer reads 135–140°F in the middle.
Microwave (Faster)
Place in a microwave-safe container and heat for 90 seconds. Carefully remove from the microwave, stir, then serve. We recommend garnishing with fried onion strings or additional shredded cheese.
Mexican Street Corn
Preheat oven to 325°F. Place pan (with lid on) in oven for 40 minutes until a probe thermometer reads 135–140°F in the middle.
Blistered Green Beans with Black Pepper Sausage
Preheat oven to 325°F. Place pan (with lid on) in oven for 1 hour until a probe thermometer reads 135–140°F in the middle.
Mexican Rice / Stuffing
Preheat oven to 325°F. Remove a corner of the lid and add ½ cup of water or chicken broth, then reseal the lid. Place pan (with lid on) in oven for 1 hour until a probe thermometer reads 135–140°F in the middle.
Brisket Beans
Preheat oven to 325°F. Place pan (with lid on) in oven for 1 hour until a probe thermometer reads 135–140°F in the middle.
Brisket Charro Beans
Reheat in the microwave for faster results: Place in a microwave-safe container and heat for 90 seconds. Carefully remove from the microwave, stir, then serve. We recommend garnishing with queso fresco and chopped cilantro.
Sauces & Seasonings
Retail Sauces
Opened, Room Temperature
Best quality for 1–4 weeks.
Opened, Refrigerated
Best quality for 4–6 months.
Unopened, Room Temperature
Best quality for 12–18 months.
Unopened, Refrigerated
Best quality for 12–18 months.
Retail Seasonings
Opened
Best quality for 6–12 months.
Unopened
Best quality for 2–3 years.
LOMA TXMX
LOMA TXMX Thawing & Reheating Guide
Your LOMA order has been fully prepared, vacuum sealed, and frozen for freshness. Keep frozen at 0°F or below until you are ready to cook, and thaw under refrigeration at 41°F or below. Do not thaw or leave food at room temperature unless the instructions for that item specifically allow it. Once thawed, consume within 48 hours unless that item's instructions give a different window. Do not refreeze after thawing.
Unless an item's instructions say otherwise, reheat to an internal temperature of 165°F for 15 seconds before serving. The Medium Rare Ribeye is finished to a medium-rare doneness by design and uses a lower reheating temperature. Please see the food safety notice at the top of this page.
Proteins & Entrées
Wagyu Beef Fajitas
Thawing
Thaw in the refrigerator overnight (24 hours recommended). Keep the package sealed while thawing.
Best Method
Place the sealed bag in hot water between 165–180°F for 8–12 minutes, until the beef reaches 165°F. Avoid prolonged cooking beyond that to preserve tenderness.
Alternative Method
Remove the beef from the package and quickly sear in a hot skillet over medium-high heat for about 30–60 seconds per side, adding a small amount of oil or butter to preserve moisture. Internal temperature must reach 165°F before serving.
Grilled Chicken Fajitas
Thawing
Thaw in the refrigerator overnight (24 hours recommended). Keep the package sealed while thawing.
Best Method
Place the sealed bag in hot water between 165–180°F for 12–18 minutes. Chicken must reach 165°F before serving.
Alternative Method
Reheat in a covered skillet with a splash of water or stock over medium heat, stirring occasionally, until the chicken reaches 165°F.
Crispy Shrimp Brochette
Keep frozen until ready to use. For the crispiest bacon and perfectly cooked shrimp, finish in the oven or air fryer.
Air Fryer (Recommended)
Preheat the air fryer to 375°F. Remove the shrimp from the vacuum pouch and arrange in a single layer. Cook 8–10 minutes from frozen or 5–7 minutes thawed, until the bacon is crisp and the shrimp reach an internal temperature of 165°F.
Conventional Oven
Preheat the oven to 400°F. Place the shrimp on a parchment-lined baking sheet and bake 12–15 minutes from frozen or 8–10 minutes thawed, until the shrimp reach an internal temperature of 165°F. For extra crispy bacon, broil for 30–60 seconds at the end if desired.
Important: Do not microwave the Shrimp Brochette. It softens the bacon and overcooks the shrimp.
Medium Rare Ribeye
Thawing
Refrigerate for 24 hours.
Preferred Method
Leave the steak in the vacuum bag and place it in 125–130°F water for 20–30 minutes. Remove, pat dry, and sear 45–60 seconds per side.
Without a Water Bath
Warm in a 250°F oven until just warm (110–115°F internal), then sear briefly until your desired internal temperature.
This steak is finished to a medium-rare doneness by design. Consuming raw or undercooked meats may increase your risk of foodborne illness.
Seared Redfish
Thawing
Refrigerate overnight.
Reheating
Preheat the oven to 300°F. Place the fish in a covered baking dish with a splash of butter or stock and heat 8–12 minutes, until it reaches 165°F. Avoid the microwave if possible.
Taco Kits
Birria Taco Kit
Thawing
Refrigerate 18–24 hours. Use within 3 days after thawing.
Reheating the Birria
- Warm in a saucepan over medium-low heat until 165°F.
- Stir occasionally.
- Dip the tortillas in the consommé and crisp on a skillet if desired, then fill with cheese and meat.
Fixings should remain refrigerated and be added after heating.
Taco Kit
Diced Fajita, Chicken Tinga & Shredded Pork
Thawing
Keep frozen until ready to use. Thaw in the refrigerator for 18–24 hours. Do not thaw at room temperature. Once thawed, use within 3 days.
Proteins
- Place the contents into a skillet over medium heat.
- Add 1–2 tbsp water or broth if needed.
- Heat gently until the internal temperature reaches 165°F.
- Avoid overcooking the fajita beef.
Tortillas
Heat on a dry skillet 20–30 seconds per side, or wrap in a damp towel and microwave 20–30 seconds.
Sides
Papas Machas
You'll find inside: frozen Papas Machas, Salsa Macha, Cilantro Lime Crema, and Queso Fresco. Cook directly from frozen. Do not thaw.
Air Fryer (Recommended)
Preheat the air fryer to 400°F. Place the frozen Papas Machas in the basket in a single layer and cook 8–12 minutes, shaking the basket halfway through, until golden brown and crispy.
Conventional Oven
Preheat the oven to 425°F. Spread the frozen Papas Machas in a single layer on a baking sheet and bake 15–20 minutes, turning halfway through, until crisp and golden.
Finish Like Our Chefs
- Transfer the hot Papas Machas to a mixing bowl.
- Add the Salsa Macha and gently toss until evenly coated.
- Arrange the potatoes on a serving plate.
- Drizzle with the Cilantro Lime Crema.
- Finish with the Queso Fresco.
- Serve immediately while hot and crispy.
Chef's Tip: For the best texture, toss the potatoes with the Salsa Macha just before serving. This keeps the exterior crisp while coating every bite with bold flavor.
Storage: Keep frozen until ready to cook. Refrigerate any unused sauces after opening. Do not refreeze after cooking.
Mexican Rice
Thawing
Refrigerate overnight.
Microwave
Place the rice in a microwave-safe bowl and add 1 tbsp of water for every cup of rice. Cover and microwave in 30-second intervals, stirring occasionally, until the rice reaches 165°F. Fluff before serving.
Oven (Alternative)
Transfer to a covered pan and heat at 325°F until hot and the rice reaches 165°F.
Refried Beans
Thawing
Refrigerate overnight.
Reheating
Warm slowly in a saucepan over low heat, stirring often to prevent scorching. Add a splash of water, milk, or stock if needed. Heat until smooth and the beans reach 165°F before serving.
Charro Beans
Thawing
Refrigerate overnight.
Reheating
Heat in a saucepan over medium heat until gently simmering and the beans reach 165°F.
Esquites
Thawing
Keep frozen until ready to use. Thaw in the refrigerator for 18–24 hours. Do not thaw at room temperature. Use within 3 days after thawing.
Reheating
- Place the esquites in a saucepan over medium-low heat with a small amount of the oil of your choice.
- Stir occasionally.
- Add 1–2 tablespoons of water or stock if needed.
- Heat to an internal temperature of 165°F.
Finishing: Top with the included queso fresco and cilantro crema immediately before serving.
Fajita Vegetables (Peppers & Onions)
Reheat in a skillet or sauté pan over medium-high heat with a small amount of oil. Cook 3–5 minutes until hot and lightly caramelized and the vegetables reach 165°F before serving.
Serving suggestion: serve with warm tortillas, salsa, lime, guacamole, or queso. Enjoy immediately after reheating for the best quality.
Queso Dip
Thawing
Refrigerate overnight.
Stovetop
Heat over low heat while stirring, until the queso reaches 165°F.
Microwave
Heat in 30-second intervals, stirring between each interval, until the queso reaches 165°F.
Tortillas
Beef Tallow Flour Tortillas
Thawing
Thaw overnight in the refrigerator, or 30–45 minutes at room temperature while sealed.
Skillet (Recommended)
Heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side, until soft and lightly blistered.
Microwave
Wrap in a damp paper towel and microwave 20–30 seconds.
Serve immediately.
Handmade Corn Tortillas
Thawing
Thaw overnight under refrigeration, or 30–45 minutes at room temperature while sealed.
Skillet (Recommended)
Heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side. Keep wrapped in a clean towel until serving.
Microwave
Wrap in a damp paper towel and microwave 20–30 seconds.
Salsas
Salsa Roja
Thawing
Thaw overnight under refrigeration.
Serving
Best served warm. Heat gently in a saucepan over low heat, stirring occasionally, until hot (165°F). Do not boil.
Salsa Veracruz
Thawing
Refrigerate overnight.
Reheating
Warm gently over medium-low heat until lightly simmering and the salsa reaches 165°F.
Salsa Avocado Verde
Thawing only — do not heat
- Thaw overnight in the refrigerator.
- Stir well before serving.
- Serve chilled.
- Use within 2 days after thawing.
Desserts
Strawberry Tres Leches Cake
Thawing only — do not heat
Best Results
- Keep frozen until ready to enjoy.
- Remove the cake from the freezer and place it in the refrigerator.
- Allow to thaw for 6–8 hours (or overnight).
- Enjoy chilled for the best flavor and texture.
Need It Sooner?
- Remove the cake from its packaging.
- Let it stand at room temperature for 30–45 minutes.
- Once softened, enjoy immediately.
Storage: Keep refrigerated after thawing. Best enjoyed within 2 days of thawing. Do not refreeze once completely thawed.
Serving tip: Garnish with fresh strawberries and a dollop of whipped cream for an even more decadent experience.
Chocolate Flan
Thawing only — do not heat
- Keep frozen until ready to enjoy.
- Thaw in the refrigerator for 6–8 hours or overnight.
- Best served chilled.
- Consume within 3 days after thawing.