A vegan version of Lomo Saltado, quick and delicious stir-fry, has different veggies and it is full of flavor.
I’m Brandon, a Peruvian chef and photographer living in New York, sharing the food I grew up with. Peruvian cooking is bold and layered — built on ingredients like ají amarillo, ají panca, and huacatay that turn simple dishes into something unforgettable.
Every recipe here is tested in a real home kitchen, so you can make them wherever you are. New to Peruvian food? Start with the classics — pollo a la brasa, lomo saltado, and tallarín saltado.
A vegan version of Lomo Saltado, quick and delicious stir-fry, has different veggies and it is full of flavor.
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