Fats Matter

Recently, you’ve asked us about the types of oils we use in our kitchen. It’s a valid question, as fats are essential in almost everything we eat, from salad dressings and mayonnaise to pastries and bread.

One thing to clarify is that we don’t have a fryer in our kitchen. We don’t dislike fried food, but when we opened our kitchen, we were restricted from having a fryer due to city regulations and the type of kitchen we had at the time. As a result, our menu doesn’t include any fried items. While we could have a fryer now, after over a decade, we’ve decided to live without it for now. :)

Here’s a list of the fats we currently use for cooking and baking:

- A blend of 75% canola oil and 25% olive oil: We use this for high-heat cooking and mayonnaise for its neutral flavor.

- Texas Extra Virgen Olive Oil: This is our go-to oil for salad dressings, hummus, romesco sauce, tzatziki, and any other sauces or dishes that don’t require cooking.

- Avocado Oil: We have this in a spray bottle for our paninis.

- Butter (100%): We use this for all our baked goods and sandwiches that are butter-toasted on the griddle.

- Coconut Oil: We use this for some baked goods.

Being transparent is our best approach. We’re a regular part of your lives at Lito’s, and we’re committed to improving our menu’s ingredients. We welcome any feedback you may have.

If you have any other questions or concerns, please don’t hesitate to reach out.

Thank you for your continued support.