This dish became popular in the last 15 years, it’s rumored that it was being prepared at many households for a while, but it became a star when it was introduced at Mixtura, the biggest gastronomic fairs in Lima, Peru. Here we can see the mix of Peruvian creole cuisine and Chinese, for the lomo, and Italian influence, for the fettucini with Huancaina sauce, all in one plate.
Chef’s suggestion: You may add extra cheese or extra Huancaina sauce, or substitute the steak for mushroom if you are vegetarian. Any of our beverages matches with this dish.
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