Lomo Saltado Burritos y Más: Three Delicious Peruvian and Mexican Taquerías to Try in Los Angeles

Do you like tacos? Do you also like Peruvian cuisine? Well, at Pablito’s Tacos, Little LLama Tacos and Inca Maya Tacos, these two culinary worlds come together in the best possible way.

While Peruvian fusion restaurants aren’t new to the Los Angeles dining scene, Peruvian Mexican fusion is a newer trend that’s booming across the city. Over the past two years, several establishments have taken the initiative to introduce Peruvian Mexican fusion dishes to the mainstream scene through casual dining experiences, from food trucks to food stalls to traditional restaurants.

Throughout the city, you can enjoy classic Peruvian dishes like the popular lomo saltado, a plate of pollo a la brasa, ceviche mixto, or any type of taquería-style food. Yet now these three establishments have managed to merge two popular cuisines that pair deliciously well together.

And yes, they all have lomo saltado burritos.

Danny Rodgriguez of Pablito’s tacos. Photo by Angela Burgos for LA TACO.
Peruvian-inspired pizza at Pablito's Tacos.
Peruvian-inspired pizza at Pablito’s Tacos. Photo by Angela Burgos for LA TACO.

Tacos from Pablito

5600 Vineland Avenue, North Hollywood, CA 91601

Pablito’s Tacos is a well-known company with a track record as rich as its many popular tacos. Pablito’s Tacos is owned by Danny Rodgriguez and started nearly six years ago as a Peruvian fast food truck. The idea of ​​merging two major food genres into one fusion sub-genre has allowed the Pablito brand to expand beyond tacos into other food categories such as Pablito Pizza, Pablito Chicken and more. more to come. Rodriguez was born in Lima, Peru and moved to the United States at the age of ten, carrying a love and passion for Peruvian cuisine instilled in him from an early age.

“Maybe you won’t try a Lomo Saltado, but you will try a taco, and maybe next time you’ll try a Peru infused taco. Once you try, I know I got you .

The effort to make Peruvian cuisine more common in Los Angeles by combining traditional Peruvian and Mexican food elements is a brilliant idea that people love. Pablito’s Tacos take great pride in their Taco fusion options – they have a Lomo Saltado taco, a Chicharrón taco (Peruvian-style roast pork that’s fried quickly, creating a tender, crispy texture), a Pollos a la Brasa taco, and even a veggie taco made with nopales and shitake mushrooms prepared in lomo saltado. All of their taco meats come with handmade Tijuana-style tortillas. Pablito’s Tacos is located in Study City (in the Circus Liquor parking lot), where they also offer Peruvian-inspired Pablito’s pizza. These Peruvian flavors include their Lomo Saltado and La Verde pizza. This Tallaríin Verde-inspired pizza features Peruvian pesto, sliced ​​tomatoes, milanesa, and homemade crema de rocoto (a dried Peruvian chili pepper).

“Maybe you won’t try a Lomo Saltado, but you will try a taco, and maybe next time you’ll try a Peru infused taco. Once you try, I know I got you .

According to Rodriguez, the inspiration behind Pablito’s tacos came from a simple question, “What if I take the elements of popular tacos and add a Peruvian twist to them? What followed was an immediate boom that saw them open almost five locations in less than a year. Rodriguez believed in the potential of Peruvian Mexican fusion from the start as he lobbied for the concept, and his efforts to bring Peruvian cuisine into the mainstream have not gone unnoticed. With plans to expand Pablito’s tacos even further, Rodriguez understands the hesitation behind fusion cuisine, especially when it comes to traditional Peruvian dishes.

“If an idea is close to your heart, don’t let anyone dissuade you from realizing your idea. If you care a lot about it, no one will be more passionate than you.

The executive chef of the Little Llama, Jean Valcarcel.  Photo by Angela Burgess for LA TACO.
The executive chef of the Little Llama, Jean Valcarcel. Photo by Angela Burgos for LA TACO.
A plate of Little Llama tacos.
A plate of Little Llama tacos.

Little Llama Tacos

222 S Main St, Los Angeles, CA 90012

“The concept is basically everything I love – my Peruvian heritage and tacos….”

Little Llama Tacos, a casual Peruvian-Mexican fusion restaurant, is located at DTLA. Little Llama is the executive chef’s beloved creation Jean Valcarcel, which started as a pop-up experiment in Smorsburg LA almost four years ago. It expanded its menu and its reputation. At Little Llama Tacos, you can order anything from burritos to tostadas tostadas to an assortment of tacos.

Valcarcel was born and raised in Callo, a beach town in the Lima metropolitan area of ​​Peru, and has lived in Los Angeles for over 20 years. After completing the culinary program at Los Angeles Trade Technical College, Valcarcel ventured into different culinary ventures before developing and launching the concept behind Little Llama Tacos in 2016. The inspiration for the idea came from his desire to combine the traditional recipes he learned to cook from his grandmother in Peru along with more well-known dishes in the United States.

“I wanted to translate Peruvian flavors into something more accessible to an Angelino, like in a taco, tostada, or burrito.”

Valcarcel understands that traditional Peruvian plates can sometimes be intimidating to try for the first time due to their size. He thinks trying a taco lomo saltado might seem less engaging.

“The concept is basically everything I love – my Peruvian heritage and tacos….”

A look at Little Llama’s menu reveals a carefully curated mosaic of delicious flavors that make Peruvian Mexican fusion a one-of-a-kind dining experience. Must-try dishes include the Lomo Saltado taco made with seared beef, mashed Yukon Gold potatoes, tomatoes and Aji Peruano nestled on a hand-pressed corn tortilla. Other taco options on the menu include a Shiitake Mushroom Saltado Taco, Ina Kola Braised Carnitas Taco, Pomegranate Glazed Pork Belly Taco, and Pollo a La Brasa Taco. Their popular tostada options include the tostada shrimp ceviche, which features shrimp ceviche in aji amarillo leche de tigre, homemade guacamole with toasted cumin, and a mango jalapeno red onion salsa on two shells. of blue corn tostada. These items can be enjoyed with their aji verde, aji huacatay and creamy huancaina sauce.

Little Llama is also launching a line of homemade Peruvian-Mexican fusion drinks and cocktails, including Micheladas with a Peruvian-infused house blend and bubbly maracuya sangría, and chicha morada rosa sangría.

“The most important thing I want to do is go deeper into the flavors of my heritage. I want Peruvian cuisine to be known everywhere and I hope Little Llama tacos will be like the front door.

Little LLama Tacos’ Peruvian-inspired flavors are unlike anything you’d get at any other Peruvian restaurant while maintaining the core values ​​of care and passion that characterize traditional Peruvian cuisine.

Inca Chicharron.  Photo via
Taco Inca Chicharron. Photo via Inca Maya Tacos.

Inca Mayan Tacos

15303 Sherman Road

Inca Maya Tacos is another Peruvian Mexican fusion establishment that brings together delicious combinations of classic Peruvian and Mexican dishes in North Hollywood. Inca Maya Tacos is a family business run by married couple Florencia Oropeza and Felipe Oswaldo Amaris, and they opened in 2021. Although the business may be celebrating its first anniversary, the owners aren’t new to the business. Peruvian food company, with almost 15 years of experience in the Peruvian food industry.

“There are established restaurants that bring fusion. What distinguishes a fusion is knowing 100% the Mexican side and 100% the Peruvian side to know how to cook these foods. We mix the two traditional cooking styles.

Inca Maya Tacos’ menu features classic Peruvian dishes such as lomo saltado, tallarín saltado, arroz chaufa, and classic Mexican taquería options such as tacos de asada and burritos. The fusion aspect comes in the variations of dishes and meats offered. You can order a classic taco asada or opt for the Lomo Saltado or Chicharron frito (Peruvian fried pork) taco or burrito. Inca Maya uses handmade tortillas made from yellow corn. Plus, like any other Peruvian restaurant, they also make their own aji verde blend which can (and should) be enjoyed with any dish.

Inca Maya also brings the wok-fried Peruvian cooking style to the forefront of its audience. By serving food in this style right in front of their customers, they allow people to experience traditional Peruvian cooking style in a special and not always accessible way.

The inspiration for Inca Inca Maya Tacos isn’t just about creating delicious food, but also about creating a business that cares about and gives back to its staff and customers. The couple decided to go into the food industry alone as a team so they could spend more time with their children and create jobs for others. With a staff of seven, the couple understands the challenges recent immigrants often face when looking for work, so they are dedicated to running their business with familiar values. This effort is reflected in their customer relationship.

“Our inspiration is to create these jobs and bring something new to the public. It’s a channel where we can give people jobs and we give the public something new to try,” Oropeza said.

Less than a year after opening, Inca Maya Tacos has garnered a positive response from the surrounding community, resulting in many repeat and satisfied customers.

“For us, it’s not just about selling food. We have sincerely won many friends who trust us as much as we trust them.

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