traditionalperu

Campo Base: Why you need to try their Lomo Saltado

 
I was told that the secret to a great Lomo Saltado is the quality of your ingredients.

I was told that the secret to a great Lomo Saltado is the quality of your ingredients.

 
 
What makes a great Lomo Saltado? First, I season beef sirloin pieces with salt and pepper. Then I make sure the wok is really hot and toss them in with tomatoes, onions, aji de amarillo, soy sauce and vinegar. The “lomo” should only be cooked to medium rare - that’s how it stays tender and juicy.
— Virglio - Chef at Campo Base Restaurante
 
Campo Base is situated in the tourist square of Parque Ginebra in Huaraz. It’s a convenient location since it’s right across from my work. I’ve often found the service quick and friendly. I also like sitting outside as long as the sun’s out.

Campo Base is situated in the tourist square of Parque Ginebra in Huaraz. It’s a convenient location since it’s right across from my work. I’ve often found the service quick and friendly. I also like sitting outside as long as the sun’s out.

Eating by “menu” (pronounce me-noo) is the best way to stretch your buck in Peru, and prices often range from 5 soles to 15 soles (even a 10 soles menu is massive). What’s a “menu”? It’s the blackboard menu of the day, with a starter, main course (fondo or segundo) and even a postre (dessert). You also get the juice of the day, which can be refilled at no extra cost.

Today’s starter were tequeños, a popular Peruvian snack. It’s deep fried pastry with a cheese filling (sometimes with ham) and served with the house salsa. They’re nice and light, and I usually have them as a light afternoon snack.

What’s in a Lomo Saltado? It’s juicy beef sirloin pieces seasoned with salt and pepper, then tossed in a hot wok with tomatoes, onions, julienned aji de amarillo (yellow peppers) with soy sauce and white vinegar. It’s a tasty combination of salty and tangy, and the pieces of beef are cooked to medium rare. A plate of lomo isn’t usually complete without hot chips and rice. At 15 soles, this menu isn’t the cheapest around, but if you want an amazing plate of Lomo Saltado, then I recommend spending the extra
5 soles.

Dessert was a glass of Arroz Zambito, which is a traditional Peruvian dessert made with rice, milk, cinnamon, cloves and chancaca (it’s basically like Panela). It was surprisingly light and not overly sweet.

RonnaEats: I give this lunch 5 spoons for taste and 4.5 spoon for value for money. It’s not the cheapest, but if you want an incredible plate of Lomo Saltado, then I say head over to Campo Base!

 
 
Lomo Saltado is served with papas fritas (hot chips) and rice.

Lomo Saltado is served with papas fritas (hot chips) and rice.

 
 
 

Campo Base Restaurante is located in Parque Ginebra
(Jirón Jose de Sucre) in Huaraz, Ancash Region, Peru.


 

Who is RonnaEats? Ronna Grace Funtelar runs this independent foodie blog, with a philosophy to eat and write about food she can rave about. She won't ask for free meals or collaborate with reviewed eateries, so you can be assured the reviews are unbiased and all for the love of food. Whether it's a food truck, a hole in the wall eatery, street food, local hangout or fine dining, she wants to know where to head to for her next food adventure.



El Bosque at El Pinar: Delicious food with breathtaking mountain views

El Bosque at El Pinar: Delicious food with breathtaking mountain views

Jorge and I had already shared a turkey burger that morning, and the trip out to El Bosque was more about the promise of the stunning mountain views than going on a foodie adventure. He had been to El Bosque at El Pinar several times before (usually on his bike), and even with the threat of oncoming rain clouds, I was excited to be closer to the mountains again.

Trying to get anywhere in central Huaraz around 1pm requires exceptional patience. It’s the time when primary-aged students finish school and the scene is what I would describe as organised chaos. The scene fascinated me because even though Huaraz is a small city (and this I assume is a daily occurrence for most kids and their families), the pavements simply weren’t built to cope with the extra foot traffic. People spill onto the narrow roads, with car and moto-taxi horns adding to the street symphony of vendors selling fried chicken and ceviche.



Peru | Pachamanca In Huaraz

Peru | Pachamanca In Huaraz

It was Sunday lunchtime, and it had begun to drizzle as my landlady, Liliana and I walked to Jirón José Olaya. This small street transforms every Sunday to serve traditional Peruvian food - with gazebos sheltering the trestle tables and chairs on the road. You can also dine in the many restaurants serving the same dishes. It was the only street that remained standing during the 40s and 60s, and here you can take a glimpse of the old Huaraz, where the traditional green and white colour scheme of the houses remain.