
Lomo Saltado Burrito

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
85g
Calories
1070kcal
Fat
64g
Ingredients
Canola Oil, Veg, Pepper, Aji amarillo, Seedless, Beef Sirloin Tips, Potato Fries, Canola and Olive Oil Blend, Red Onion, Plum Tomato, Red Wine Vinegar, Spinach, Garlic Powder, Black Pepper, Cumin, Cilantro, Garlic, Sugar, Light Soy Sauce, Jasmine Rice, Kosher Salt, Monosodium Glutamate, Jalapeno Peppers, Mayonnaise, Green Onion, Oyster Sauce, White Wine, Red Bell Pepper, Canola Oil, Italian Parsley, Flour Tortilla
Contains eggs, wheat, soybeans.
Reviews
4.2





Based on 224 reviews
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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.
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