La Folie’s lomo saltado extravaganza

Yesterday was Lima‘s anniversary (it celebrated 477 years since its foundation), so we decided it’s time to turn our attention to our beloved gray city, and talk about one of its cool spots of the moment. I came to know Cafe La Folie (“madness” in French), even before it opened its doors to the public, two and a half years ago, as I was starting a dessert catering company and they became one of my first clients. The place was an instant success, filling part of the gap that exists in Lima when it comes to cute, artsy cafes to hang out in or read the newspaper in, accompanied by delicious, fresh, farm-to-table food.

The owners, sisters Andrea and Pilar Balta, use a lot of their own organic herbs and vegetables, (along with eggs from their farm-raised chickens), for many of the dishes, and they hand-pick every single detail of their family business, from the quirky, vintage-meets-dada decoration of the space; to the art events that take place there on a regular basis; to the themed cookies that acompany the many teas and coffees on their menu. The window display also changes periodically, and one never really knows what to expect in a visit to this cafe, other than real creative “folie“.

Next monday is Chinese New Years, and as we have mentioned before, Chinese food has immensly influenced Peruvian cuisine. Lomo saltado is a great example of the marriage between these two cultures, and Pilar and Andrea have shared with us two new ways of eating it, showing an even greater fusion of techniques, ingredients and flavors.

The first are tequenos filled with lomo saltado, and if that wasn’t good enough, the second is causa with lomo saltado. Causa is one of the Peruvian appetizers that everyone loves. It sure is one of my all time favorites, especially because it’s so versatile and you can make it in so many ways. All meat lovers out there (I’m not one of them, but I’m democratic), will drool over this causa with lomo saltado. I will be sure to try it soon, replacing the meat with portobello mushrooms, as I usually do with the amazing lomo saltado.

Other Peruvian treasures you may find here:

Fetuccini with huancaina sauce and steak

Pastel de choclo (corn pie)


Butifarra (pork sandwich)

Lomo saltado wrap (with added prawns)

Nuggets with Peruvian yellow potato fries, for the kiddies

And many Pisco cocktails, fresh juices, and typical desserts using native fruits. My favorite: Divinidad de chirimoya (“cherimoya divinity”), with fresh cherimoya, cream, meringue, home-made dulce de leche, and chocolate.

 *Lomo saltado tequeños

  • 4 oz sirloin steak, chopped
  • 1 oz aji amarillo, diced
  • 1/4 cup red onion, diced
  • 1/4 cup tomato, chopped
  • 1/2 garlic clove, chopped
  • 3 tablespoons vegetable oil
  • 1 tablespoon coriander leaves
  • 8 sheets wonton dough
  • 2 tablespoon soy sauce
  • 1 tablespoon red wine vinegar
  • Salt and pepper
  • 1/2 cup rocoto sauce(combine 1/2 rocoto paste and 1/2 mayonnaise) 

*Heat a wok or a pan over hight heat, add oil and when it´s very hot add sirloin, stirring quickly until golden. Add onion, garlic and aji amarillo, and stir fry.

*Add vinegar and soy sauce. Stir.

*Season with salt and pepper.

*Add tomato and coriander leaves. Fill the wonton dough with this mixture, seal and fry.

*Serve very hot with rocoto sauce.


*Lomo saltado acausado


  • 2 lb yellow floury potatoes, boiled
  • 1/2 cup aji amarillo paste
  • 2 tablespoons lime juice
  • Salt
  • 1 1/2 tablespoon vegetable oil
  • 1/2 tomato, chopped
  • 1/4 avocado, peeled

*Peel the boiled potatoes while hot, rice them and mix with aji amarillo paste, lime juice, vegetable oil and salt. Cool.

*With the help of a ring put a layer of masa de causa at the bottom, cover with chopped tomato, and avocado slices. Salt and pepper. Add more causa. Take out the ring.

*Cover everything with the hot lomo saltado.

Lomo Saltado:

  • 4 oz sirloin steak, cut in slices
  • 1/4 cup red onion, sliced
  • 1/4 cup tomate, sliced
  • 1 tablespoon aji amarillo, in slices
  • 1 tablespoon coriander leaves, chopped
  • 1 tablespoon aji amarillo paste
  • 1 tablespoon aji panca paste
  • 1 tablespoon red wine vinegar
  • 2 tablespoons soy sauce
  • Salt and pepper

*Follow the instructions from the previous recipe.


La Folie: Av. Primavera 1070, Surco. Lima-Peru / Phone: (511) 372 1502 /


  1. Wow, my mouth just watered! Great recipe! (:

  2. I had lomo saltado for the first time this year and fell in love. Can’t wait to try more Peruvian food.

  3. Wow, just wow! Never had lomo saltado but it sounds incredible!

  4. It’s 00:18 am here in Germany and I can’t sleep thinking about all this yummy receipts.
    I’m peruvian living here way too long and missing our wonderfully food every single day Saludos desde Frankfurt! thanks for sharing 🙂

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