by Sergio Tominaga
View ProfileA 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 Sauce, Balsamic Vinegar, Beef Tenderloin, Black Pepper, Cherry Tomatoes, Chili, China Cinnamon, Cilantro, Fettuccine, Garlic, Ginger, Heavy Cream, Hondashi, Kosher Salt, Milk, Scallion, Water, White Cheddar Cheese, Yamasa Soy Sauce
Reviews
4.3
Based on 9 reviews
ChefSergioTominagawas born in Peru and lived in Japan for 4 years. He started his career 12 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 (No 1 restaurant in LatinoAmerica and No 7th worlds 50 best) and also in Sushi Pop by Micha as an Executive Chef.SergioCooks 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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