A classic Peruvian dish, fettuccine pasta bathed with Peruvian huancaina sauce, topped with tenderloin steak and lomo saltado sauce made with vinegar, yamasa and hondashi.
Nutritional facts
Protein
60g
Carbs
43g
Calories
739
Fat
33g
Ingredients
Aji SauceBalsamic VinegarBeef TenderloinBlack PepperCherry TomatoesChiliChina CinnamonCilantroFettuccineGarlicGingerHeavy CreamHondashiKosher SaltMilkScallionWaterWhite Cheddar CheeseYamasa Soy Sauce
Reviews
4.3
Based on 9 reviews
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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