Tag Archives: lomo saltado

This lomo saltado makes me go Nuna-Nuna-hey!

Dude, you KNOW that Dragostea Din Tei is my favourite Moldovan pop song, so we’re cranking it up in the Camaro on the way to Nuna, this funky Peruvian joint in Parkdale that just opened up where Vegandale used to be. (Gee, whatever happened there???)

Now, you definitely don’t see lomo saltado in Toronto very often — the last time I had it was in 2017. And hey, I’ll eat anything that has steak in it, so you KNOW this is heading straight down my piehole, bro!!!!

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This dish is definitely a lot less fancy than the last place I had it. It’s pretty much just steak and potato, a couple peppers and onions, served in a teriyaki sauce with a side of rice. The beef’s not bad on its own, but the sauce is what makes it!!!!

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Started off with some panko-breaded shrimp, which come five to an order — Red Lobster, this is not. But you can’t get lomo saltado at Red Lobster, bro!!!!!!

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And then for dessert, we’ve got tres leches cake. Unlike that Indian place that turned gulab jamun into tres leches, this is more like what I was expecting… although the whipped cream and chocolate chips are maybe a Canadian twist? Not that I’m complaining when you add chocolate to any dessert though — just as long as it’s not tiramisu, bro!!!!

LOMO arigato, Mr. Roboto!!!!

Do you even know lomo saltado, bro? This Peruvian-style steak frites is poppin’ to the max, and they’ve serving up a righteously funkalicious version at Baro, this hip new Latin joint on King Street West. Now, sometimes lomo can be pretty básico, but the way they do it here is totally outta bounds, bro!

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OK, now let’s break it down. You’ve got rich, meaty chunks of beef tenderloin, cooked medium rare, and some crispy chunks of potato, but it doesn’t stop there! This dish is more crunchalicious than Cap’n Crunch scarfing a Crunchie at Crunch Fitness, son! You’ve got asparagus, you’ve got wild leaks, some funky little crones (which is actually a root vegetable, bro!) …but what makes it are the fiddleheads.

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These curly greens are coming straight outta Campbellton! New Brunswick’s national dish is still tasty in both official languages…and, as it turns out, en español también. ¡¡¡¡¡Cabezas de violín en la casa, hermanito!!!!!