Lomo Saltado Burrito

by Walther Adrianzen

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Contains Soy

Dairy Free

Contains Corn

Contains Gluten

Tree Nut Free

Fusion has never tasted so good. Lomo Saltado-style steak is stir-fried in a soy-based sauce with onion and tomatoes, then wrapped up in a large flour tortilla alongside cilantro rice and French fries, a nod to the Peruvian dish. Paired with one of Chef Walther's most popular sauces, a green sauce made with jalapeño peppers and cilantro, this burrito will have you ditching the fast casual chains for good.

Nutritional facts

Protein

39g

Carbs

86g

Calories

1072kcal

Fat

63.9g

Ingredients

Flour Tortilla, Italian Parsley, Canola Oil, Red Bell Pepper, White Wine, Oyster Sauce, Green Onion, Mayonnaise, Jalapeno Peppers, Monosodium Glutamate, Kosher Salt, Jasmine Rice, Light Soy Sauce, Sugar, Garlic, Cilantro, Cumin, Black Pepper, Garlic Powder, Spinach, Red Wine Vinegar, Plum Tomato, Red Onion, Canola and Olive Oil Blend, Potato Fries, Beef Sirloin Tips, Veg, Pepper, Aji amarillo, Seedless, Canola Oil

Contains eggs, wheat, soybeans, molluscs, cereals containing gluten (Barley).

Reviews

4.2

Based on 224 reviews

Meesh · 05/14/26

The Peruvian green sauce gives the right amount of kick for me since I can’t really handle spicy foods. The overall flavor was delicious. My only qualms are the fries (they cannot do anything about that texture because potatoes after they get cold can barely get salvaged) and I would add a couple limes on the side, but other than that it was good. I would definitely order it again.

Jennifer · 04/20/26

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About Walther Adrianzen

Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.