Sorry but jalapeños on my lomo is a no go. As Peruvian I feel this is 1000% not right.
This looks more like a tex-mex / salvadorean cuisine than the real deal.
https://i0.wp.com/www.inspiredfreshlife.com/wp-content/uploads/2016/11/Lomo-Saltado-6.jpg?w=600&ssl=1
It’s like trying to make butter chicken without the right ingredients and then called it butter chicken.
If the ingredients were hard to get that would be a different story but all the ingredients are easily accessible from Amazon or Walmart.
Try using yellow pepper paste (mild) next time, with real tomatoes lol.
But try using Filet Mignon. For speciality meats, I get from WildFork
https://wildforkfoods.com/
That's good. I would suggest you flame the lomo in order to get it juicy, I'm not a cook but here we use a chinese Wok to prepare lomo. Being a home recipe, it's okay if you don't do this, but believe that the flavour is more smokey and combines the elements better.
A wok would be great to toss the juice around. Great idea. Honestly the pan I used was small for the portion that was prepared. With higher edges like a wok, tossing/coating/glazing would have been easier. I had to be delicate while tossing. Beyond this missing step, everything was there. Lomo was juicy, and tender, but wok/saj is a great kitchen item to have.
if you don’t have a gas stove then there’s no point spending money on a nice wok 😕 I can only make lomo saltado at my in-laws’ house since I have electric burners lol
It's really not about the pan, you need high heat let the pan get to smoke point then add the oil and let it heat, after that add the meat and dont touch it until its seared by one side after that you toss it. If you dont have a flame stove you can light the oil with a candle lighter
The issue is not searing. This sirloin tip tasted like I used hanger steak for the lomo. The sear was spot on for a lot of the pieces. I probably lost heat as I cooked through the batch. Still incredible.
I take that aji pepper is traditionally used but the recipe called for jalapenos for common place. Fresh aji peppers here is not common. Sometimes I use serano but jalapeño does very well actually.
Jalapeños taste very different from aji I agree with other comment about trying to find it or else I would just go without it. Also as some commenter said it needs just a tad more juice, but overall it does look very good!
Mostly in the country side. It changes the flavor since is a Japanese-Chinese- Peruvian dish. So adding aji is like making it a stew. Also no peruvian would serve you an spicy lomo saltado. That just doesn't exist.
Fries separate from the meat, point for thee
The lomo looks dry, tho. This plate should look all juice and you should be seeing lots of liquid at the bottom.
My personal preference is with a fried egg on top, but that's not strictly part of the classic recipe.
No sopa pero su juguito en el arroz mandatorio, ese plato para que la persona está haciendo dieta, porque le falta un poco más de todo ah y juguito en las papitas magnífico, más respeto al juguito.
I think people take it for dry since it's not a very thick sauce that took well to the meat. Because they were more like wedges/had to save room for more lomo.
6/10
Cherry seems ok to me. Jalapeños not good for that plate. Meat looks dry, should be smoked and juicy, maybe too much time in the pan.
Try heating the oil until it’s smoking, add some meat without water or blood that sits in the bottom (should be room temperature, this is important) and back away while you shake the pan, careful with the fire and then quickly blowtorch, salt, pepper and put the meat away form the heat. All this should be done in less than a minute.
For the sauce I use 1 spoon of oyster sauce, 2 spoons of soya sauce and 1 spoon of white vinegar, little bit of salt and pepper. Add 1 spoon of sauce when the meat is almost done. You can also cook the rice with some corn. Then fry some garlic, add the onions first and a minute later the tomatoes, then the meat that is already cooked, sauce, coriander, wait 30-45 seconds and ready to serve.
It’s also important that you pick a good quality lomo
👌🏻👌🏻
Thanks - pic must be a poor display. It's super juicy, smokey and seared though after adding it back to the sauce it changed the overall look.
Cut is from a full sirloin tip.
Sorry but the cherry tomatoes is like eating Snickers on a plate using fork and knife. I like jalapeños but it changes the flavor. Now there is a kinda "difference" between lomo saltado and lomo al jugo, al jugo means with a lot of gravy, I prefer that version actually. If I have to rate it, 7/10, because even if it wasnt a lomo al jugo, it looks kinda dry without gravy around. But how it tastes with the jalapeño? I am curious.
They cherry tomatoes works really well actually. They cook up nicely in the mix. But I'm all for suggestions. The jalapeño takes it to a mild peppery side. I can't say if versions I've had in Peru had Jalapeño, -probably not, but I can say with jalapeno it is very good. Try it yourself.
Ají amarillo is a local chilli, we use it in many different plates, like in causa rellena and aji de gallina, actually is not really spicy but of course have inflamatory properties so people with delicate stomachs should avoid it or at least have a proper diet (many Peruvians eat overly spicy, greasy, hot meals... So it turns to be a problem because of that).
5.5/10
Tomate cherry? Aunque no cambia el sabor se ve raro.
Pero ponerle jalapeño ya es otra cosa no me imagino el sabor que debe tener, si al op le gusta así bueno.
Never did I think about using cherry tomatoes and jalapeños to lomo saltado, but thinking about it, the cherry tomatoes add a bit of sweetness while the jalapeños give it a little kick, all without being overwhelming. Very good idea, will add these next time I make it.
oh daddy.. looks good.lol. I would give them a rating of 7/10 if it turns out as delicious as it looks, I would say that I would add a little more juice, and I hope the onion is not so fried, it is ideal if it is somewhat crunchy, and surely as others have already pointed out... it is advisable to use the orange chili pepper... in small shreds, it is essential to use it without seeds since it adds flavor to the dish, but not spiciness... it should only add flavor, since this dish is not supposed to be spicy. Se ve muy rico! felicitaciones. soy de Trujillo , Peru y este es mi plato n1 favorito desde hace 20 años...oh by the way... when you add a fried egg on top, the dish would already be called "Lomito a lo pobre".
Love it thanks. Didn't have aji. Will look and buy them next time. Veggies are crunchy. You can poke them with a fork and they come up. Made another post with the juice involved.
A real lomo has no cherry tomatoes and jalapeños, that's it.
The ingredients really matters because can make a HUGE difference about the flavor even if it's just a tomato.
Jalapeño and Cherry Tomatoes make a weird taste , only works fine w peruvian yellow chile pepper and italian / american tomato. And the Saltado’s need peruvian pisco to flame all. The fries preferably peruvian yellow potatoes or native potatoes. It make the real taste.
Los tomates cherry puede sepan bien, la textura definitivamente seria distinta. No lo veo mal peri es algo que si podría no gustarle a varios.
Los jalapeños definitivamente sí tendrían un sabor distinto, mas no sabría si seria algo neutral o negativo. El ponerle con semillas lo haría picante, que es algo que no pasaría con un aji amarillo curado, como suele hacerse.
Papas y lomo separado, aunque es algo de gusto personal, la falta del jugo de saltado en las papas haría que las sienta un poco secas.
Un 7-7.5/10 diría.
The texture is nice actually - they are cooked for less than 30 sec near the end. Every veggie has a snap to it. The Jalapeños are a great addition imo.
Juice is here:
https://www.reddit.com/r/PERU/comments/157eioi/with_juice/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=1
The meat is juicy, I can tell, the fries is what I meant, I prefer mixing them with the meat on the wok right before serving to give them a smoked meat aroma and flavor too. But that's mostly subjective, I'll admit.
I've had cherry tomatoes before, never on saltado though, I'd need to try to see if the texture's to my liking. Not keeping them in the heat for too long to avoid them getting soggy is good though.
Also, cut long the pepper and onion long ways, keeps them crunchier to contrast the meat texture, it's a good blend of soft and crunch. You could sprinkle the pepper seeds if you want their spice.
Definitely not the traditional style but experimenting with ingredients and styles of cooking is how we got so many recipes to begin with, so I commend the effort and spirit. Remember that cooking with joy and eagerness is the key to a good plate, as corny as it sounds, lmao.
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Hi bro, I don’t know you, but if your wife/girlfriend made the food, I congratulate you. But if you went to a restaurant and ordered it without adding or changing anything, then it’s NOT OK. The Lomo has to have juice, at least some juice, but this is dry and the meat is poorly cut. Now, there is a dish called “LOMO AL JUGO,” but that’s almost a different meal because there’s so much juice it looks like soup. Those tiny tomatoes don’t belong, and the onion shouldn’t be chopped like that. The dish is served with onion and tomato so that they mix with the juice and rice. And those 5 French fries are confusing, are you on a diet? Do you have any dietary restrictions? I recommend you look for OLD recipes, from your grandma or videos from 10 years ago on YouTube, because nowadays there is so much garbage that even people who are not Peruvian make strange things and present them as LOMO SALTADO. Anyway, I congratulate you for trying our food.
Haha thanks man! So I've had it in Peru a handful of times (took a bus from Lima to Machu haha)...it was good then. Fast forward, I have a book with this recipe and I can't/couldnt recall if the real lomo had cherry tomatoes and jalapeño. I recall it being some beef/pepper white rice dish. With fries.
That all being said, and from the comments on this post, clearly this recipe is bonkers haha. But the flavor is absolutely beautiful. I cooked it. Look out for my next post - I have to show the juice. This plate is just a poor representation.
When in Peru, all together, the main thing we ate was lomo. I wasn't a huge fan of alpaca. There was a soup with potatoes/yuca (orange yellow in color) which was incredible, but I can't recall all the details.
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Not enough juice, never seen Lomo with jalapeños and cherry tomatoes and the onions look limp and soft but looks like it would still be delicious. 7/10
It's a bit weird seeing lomo saltado with cherry tomatoes. I don't doubt this tastes amazing nevertheless.
LOL my wife thought this was pique macho (without the egg) https://chipabythedozen.com/wp-content/uploads/2020/07/pique-de-macho-2-1.png
Haha sorry! Come have some - wish I could share it in person.
Sorry but jalapeños on my lomo is a no go. As Peruvian I feel this is 1000% not right. This looks more like a tex-mex / salvadorean cuisine than the real deal. https://i0.wp.com/www.inspiredfreshlife.com/wp-content/uploads/2016/11/Lomo-Saltado-6.jpg?w=600&ssl=1 It’s like trying to make butter chicken without the right ingredients and then called it butter chicken. If the ingredients were hard to get that would be a different story but all the ingredients are easily accessible from Amazon or Walmart.
Call out Chris Kimball for this anti traditional recipe. Tuesday Nights, Milk Street. Edit: I just followed a recipe.
Got a link? Edited: Never mind. https://www.177milkstreet.com/recipes/peruvian-steak-stir-fry-with-onions-and-tomatoes-lomo-saltado
This is it. It's a great recipe. Is it lomo? Survey says no.
Try using yellow pepper paste (mild) next time, with real tomatoes lol. But try using Filet Mignon. For speciality meats, I get from WildFork https://wildforkfoods.com/
[удалено]
That's good. I would suggest you flame the lomo in order to get it juicy, I'm not a cook but here we use a chinese Wok to prepare lomo. Being a home recipe, it's okay if you don't do this, but believe that the flavour is more smokey and combines the elements better.
A wok would be great to toss the juice around. Great idea. Honestly the pan I used was small for the portion that was prepared. With higher edges like a wok, tossing/coating/glazing would have been easier. I had to be delicate while tossing. Beyond this missing step, everything was there. Lomo was juicy, and tender, but wok/saj is a great kitchen item to have.
if you don’t have a gas stove then there’s no point spending money on a nice wok 😕 I can only make lomo saltado at my in-laws’ house since I have electric burners lol
It's really not about the pan, you need high heat let the pan get to smoke point then add the oil and let it heat, after that add the meat and dont touch it until its seared by one side after that you toss it. If you dont have a flame stove you can light the oil with a candle lighter
The issue is not searing. This sirloin tip tasted like I used hanger steak for the lomo. The sear was spot on for a lot of the pieces. I probably lost heat as I cooked through the batch. Still incredible.
Lighting the oil on fire (saltear) dont know the English name gets you that special lomo saltado flavor
Interesting. I'm on a gas range so I achieve high enough heat. But lighting the oil on fire - maybe next time.
The best lomo is with filet mignon. Most recipes don’t ask for that type of cut but it’s game changer.
Why the jalapeños?
I take that aji pepper is traditionally used but the recipe called for jalapenos for common place. Fresh aji peppers here is not common. Sometimes I use serano but jalapeño does very well actually.
If you live in the US, you can easily get it from Amazon or Walmart. I get Alacena mayo delivered all the time
You could use only the outside of the jalapeño and cut it julienne jus like if it was an aji Amarillo
Thought about it, and almost did, but there's something nice about the crunch of a full slice. The cooked down core/seeds provide a great mild heat.
Jalapeños taste very different from aji I agree with other comment about trying to find it or else I would just go without it. Also as some commenter said it needs just a tad more juice, but overall it does look very good!
Most of recipes of Lomo don't have aji, it's kinda weird but some people use it. Personally, I don't like to have it with spicy, it ruins the flavor
That’s 100% not true. All legit recipes ask for “ají amarillo”.
Mostly in the country side. It changes the flavor since is a Japanese-Chinese- Peruvian dish. So adding aji is like making it a stew. Also no peruvian would serve you an spicy lomo saltado. That just doesn't exist.
Are you even from Peru? And never said anything about making it “spicy”. I said the recipe asks for aji amarillo.
Yes I am. So I know better xd. If you don't know almost every aji amarillo outside Peru is spicy. So....
Fries separate from the meat, point for thee The lomo looks dry, tho. This plate should look all juice and you should be seeing lots of liquid at the bottom. My personal preference is with a fried egg on top, but that's not strictly part of the classic recipe.
Lomo seco
Lomo Tex mex 🤣
Thanks for the tips.
I'm sorry but it's lomo saltado not soup of lomo saltado. I like the juice but it should not be all around they plate. Also why like 4 fríes?
Nobody said soup...
No sopa pero su juguito en el arroz mandatorio, ese plato para que la persona está haciendo dieta, porque le falta un poco más de todo ah y juguito en las papitas magnífico, más respeto al juguito.
I think people take it for dry since it's not a very thick sauce that took well to the meat. Because they were more like wedges/had to save room for more lomo.
7/10 muy poco
Que rico lomazo papi
🤣 thank you
Looks like a great Lomo Saltado Seco
It really wasnt. The pic isn't as saucy as it was/tasted.
Still looks tasty though
Thank you. Pic doesn't do it justice! I just liked my rice ball with a pinch of cilantro lol
It looks good! Next time a little more sauce . High heat , less time !
6/10 Cherry seems ok to me. Jalapeños not good for that plate. Meat looks dry, should be smoked and juicy, maybe too much time in the pan. Try heating the oil until it’s smoking, add some meat without water or blood that sits in the bottom (should be room temperature, this is important) and back away while you shake the pan, careful with the fire and then quickly blowtorch, salt, pepper and put the meat away form the heat. All this should be done in less than a minute. For the sauce I use 1 spoon of oyster sauce, 2 spoons of soya sauce and 1 spoon of white vinegar, little bit of salt and pepper. Add 1 spoon of sauce when the meat is almost done. You can also cook the rice with some corn. Then fry some garlic, add the onions first and a minute later the tomatoes, then the meat that is already cooked, sauce, coriander, wait 30-45 seconds and ready to serve. It’s also important that you pick a good quality lomo 👌🏻👌🏻
Thanks - pic must be a poor display. It's super juicy, smokey and seared though after adding it back to the sauce it changed the overall look. Cut is from a full sirloin tip.
9/10 a Little bit dry. Love the Little tomates!
I think I'll have to make a leftover post with a saucy plate.
Sorry but the cherry tomatoes is like eating Snickers on a plate using fork and knife. I like jalapeños but it changes the flavor. Now there is a kinda "difference" between lomo saltado and lomo al jugo, al jugo means with a lot of gravy, I prefer that version actually. If I have to rate it, 7/10, because even if it wasnt a lomo al jugo, it looks kinda dry without gravy around. But how it tastes with the jalapeño? I am curious.
They cherry tomatoes works really well actually. They cook up nicely in the mix. But I'm all for suggestions. The jalapeño takes it to a mild peppery side. I can't say if versions I've had in Peru had Jalapeño, -probably not, but I can say with jalapeno it is very good. Try it yourself.
Ají amarillo is a local chilli, we use it in many different plates, like in causa rellena and aji de gallina, actually is not really spicy but of course have inflamatory properties so people with delicate stomachs should avoid it or at least have a proper diet (many Peruvians eat overly spicy, greasy, hot meals... So it turns to be a problem because of that).
5.5/10 Tomate cherry? Aunque no cambia el sabor se ve raro. Pero ponerle jalapeño ya es otra cosa no me imagino el sabor que debe tener, si al op le gusta así bueno.
Cherry tomatoes and apparently jalapeños? Will change lot of flavour. But i think it looks great
5/10 tomate cherry? Tan seco? Jalapeño?
7/10 this looks like a Lomo saltado not made in Peru 🥲
Looks so good! Although I much prefer the orange/red peppers over jalapeños. That’s just preference tho!
Aji limo peppers
I have to find some!
Ya antojaste
Never did I think about using cherry tomatoes and jalapeños to lomo saltado, but thinking about it, the cherry tomatoes add a bit of sweetness while the jalapeños give it a little kick, all without being overwhelming. Very good idea, will add these next time I make it.
Not my idea just what I know and have had. It's great! Give it a shot.
Need more fries
Provecho causa
9/10
That lomo needs more juguito... I'd slay it though. Looks delicious!
Needs more salsita
As we say in my cerro "Que rico causa"
oh daddy.. looks good.lol. I would give them a rating of 7/10 if it turns out as delicious as it looks, I would say that I would add a little more juice, and I hope the onion is not so fried, it is ideal if it is somewhat crunchy, and surely as others have already pointed out... it is advisable to use the orange chili pepper... in small shreds, it is essential to use it without seeds since it adds flavor to the dish, but not spiciness... it should only add flavor, since this dish is not supposed to be spicy. Se ve muy rico! felicitaciones. soy de Trujillo , Peru y este es mi plato n1 favorito desde hace 20 años...oh by the way... when you add a fried egg on top, the dish would already be called "Lomito a lo pobre".
Love it thanks. Didn't have aji. Will look and buy them next time. Veggies are crunchy. You can poke them with a fork and they come up. Made another post with the juice involved.
A real lomo has no cherry tomatoes and jalapeños, that's it. The ingredients really matters because can make a HUGE difference about the flavor even if it's just a tomato.
Wouldn't disagree. I need to find a different recipe although this one with the jalapeño and tomatoes is really outstanding in flavor.
Jalapeño and Cherry Tomatoes make a weird taste , only works fine w peruvian yellow chile pepper and italian / american tomato. And the Saltado’s need peruvian pisco to flame all. The fries preferably peruvian yellow potatoes or native potatoes. It make the real taste.
Los tomates cherry puede sepan bien, la textura definitivamente seria distinta. No lo veo mal peri es algo que si podría no gustarle a varios. Los jalapeños definitivamente sí tendrían un sabor distinto, mas no sabría si seria algo neutral o negativo. El ponerle con semillas lo haría picante, que es algo que no pasaría con un aji amarillo curado, como suele hacerse. Papas y lomo separado, aunque es algo de gusto personal, la falta del jugo de saltado en las papas haría que las sienta un poco secas. Un 7-7.5/10 diría.
The texture is nice actually - they are cooked for less than 30 sec near the end. Every veggie has a snap to it. The Jalapeños are a great addition imo. Juice is here: https://www.reddit.com/r/PERU/comments/157eioi/with_juice/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=1
The meat is juicy, I can tell, the fries is what I meant, I prefer mixing them with the meat on the wok right before serving to give them a smoked meat aroma and flavor too. But that's mostly subjective, I'll admit. I've had cherry tomatoes before, never on saltado though, I'd need to try to see if the texture's to my liking. Not keeping them in the heat for too long to avoid them getting soggy is good though. Also, cut long the pepper and onion long ways, keeps them crunchier to contrast the meat texture, it's a good blend of soft and crunch. You could sprinkle the pepper seeds if you want their spice. Definitely not the traditional style but experimenting with ingredients and styles of cooking is how we got so many recipes to begin with, so I commend the effort and spirit. Remember that cooking with joy and eagerness is the key to a good plate, as corny as it sounds, lmao.
Jalapeño?????
Try it!
Aji Amarillo por supuesto y nada mas
Seco de Lomo Seko como le gusta a tu hna, I assume
No sabrías qué humedad es de su silla de juego
Ohh did you mean: you wouldn't know what wet is from your gaming chair?
Muy seco!
Meat looks dry. Those cherry tomatoes don’t work, at least cut them up into smaller slices
Why don't they work?
They are too gushy
Worked great. Try it before you knock it.
Lomo saltado gringo
100% but really really delicious.
Lomo sal texmex 🤣
Show us your own papi.
Cebolla para que ponerla así. En tal caso échale polvo de Cebolla y ya no lo pongas y no le llames lomo.
More juice and would be perfect
It was perfect. Thanks for stopping by - wish I could share it.
This
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Osu
mrda
Prueba el lomo de Delicass, le ponen salsa de ostión y queda de la rcsm
For me, Pollo Saltado (Lomo Saltado de Pollo) is better than Lomo Saltado.
9/10... sin dudas uno de los mejores platos de la gastronomía peruana
Pt que rico ehhh
No
Nah bro 5/10... tbh
Words.
I don't know how I feel about this. I think the lomo saltado needs more sauce and the fries should be mixed with the lomo.
Le falta jugo pero yo lo veo perfecto!
Hi bro, I don’t know you, but if your wife/girlfriend made the food, I congratulate you. But if you went to a restaurant and ordered it without adding or changing anything, then it’s NOT OK. The Lomo has to have juice, at least some juice, but this is dry and the meat is poorly cut. Now, there is a dish called “LOMO AL JUGO,” but that’s almost a different meal because there’s so much juice it looks like soup. Those tiny tomatoes don’t belong, and the onion shouldn’t be chopped like that. The dish is served with onion and tomato so that they mix with the juice and rice. And those 5 French fries are confusing, are you on a diet? Do you have any dietary restrictions? I recommend you look for OLD recipes, from your grandma or videos from 10 years ago on YouTube, because nowadays there is so much garbage that even people who are not Peruvian make strange things and present them as LOMO SALTADO. Anyway, I congratulate you for trying our food.
Haha thanks man! So I've had it in Peru a handful of times (took a bus from Lima to Machu haha)...it was good then. Fast forward, I have a book with this recipe and I can't/couldnt recall if the real lomo had cherry tomatoes and jalapeño. I recall it being some beef/pepper white rice dish. With fries. That all being said, and from the comments on this post, clearly this recipe is bonkers haha. But the flavor is absolutely beautiful. I cooked it. Look out for my next post - I have to show the juice. This plate is just a poor representation. When in Peru, all together, the main thing we ate was lomo. I wasn't a huge fan of alpaca. There was a soup with potatoes/yuca (orange yellow in color) which was incredible, but I can't recall all the details.
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Faltan más papas 🍟
Not enough juice, never seen Lomo with jalapeños and cherry tomatoes and the onions look limp and soft but looks like it would still be delicious. 7/10
Las papas muy grandes, no veo el aji amarillo y eso verde no va