quettes, for example, are served with mint
salsa as opposed to the béchamel or brown
sauce that often accompanies croquettes,
making this appetizer vegan-friendly.
Along with the delicious croquettes, I also
tried the lomo saltado, a traditional Peruvian
stir-fry comprised of sirloin, french fries and
rice, among other ingredients. The meat was
marinated perfectly, but if you’re a pescatarian,
vegetarian or vegan, the menu offers protein
swaps to accommodate.
Salazar and his brothers were conscious of
these lifestyle choices and dietary restrictions
when developing the restaurant’s menu.
“Chef Miguel Quinteros is constantly
creating new entrees to continue to surprise
our visitors on a daily basis,” Salazar
said. “Classic Peruvian cuisine has meat in
almost every entree, and when designing
the dinner and brunch menu, we wanted
to make sure our vegetarian and vegan
friends feel welcomed. We have created
several items which have been highly
welcomed by the community and are constantly
creating more.”
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FOOD + DRINK