There is something unmistakable about the sound of a hot wok meeting fresh ingredients. It is fast. It is bold. It is alive. At Merka Saltao, that sound tells a deeper story, one rooted in Peru and carried forward in the heart of Los Angeles.
Merka Saltao is built around one iconic dish, lomo saltado. A Peruvian classic that blends fire, comfort, and soul, lomo saltado is more than a meal. It is a memory for many Peruvians and a discovery for everyone else. At this Culver City fast casual spot, the dish becomes a canvas for heritage, quality, and everyday indulgence done right.
Every bowl begins with intention. Ingredients are prepared fresh in house every single day. Proteins are chosen carefully, never as an afterthought. The USDA Choice top sirloin is tender, juicy, and deeply flavorful, delivering the richness that defines a proper lomo saltado. The chicken breast is skinless, lean, and perfectly cooked, offering a lighter option without sacrificing satisfaction.
What truly sets Merka Saltao apart is its deep connection to Peruvian superfoods. Peru is one of the most biodiverse countries on Earth, and its ingredients carry both nutrition and history. Ají amarillo, ají limo, and rocoto bring vibrant heat and brightness, packed with vitamin C, antioxidants, and natural compounds that energize the body and elevate the mood. These chiles are the soul of Peruvian cooking, and here they shine.
Quinoa, grown high in the Andes, adds protein and fiber with a nutty depth. Purple corn, the base of the beloved chicha morada, delivers antioxidants and a subtly floral sweetness. Lucuma offers natural sweetness with a caramel like warmth, while giant Andean corn adds a hearty crunch that feels both rustic and nourishing. Even the supporting ingredients matter. Asparagus and ginger bring freshness and lift, and Peruvian cacao rounds out the experience with richness and depth.
Despite the bold flavors, Merka Saltao keeps things light and modern. Fries are air fried until crisp and golden, finished with a touch of olive oil instead of excess grease. Vegetables are chopped fresh daily, never frozen or pre packed. The result is food that satisfies without weighing you down.
Every sauce is made in house, blended fresh and balanced with care. Yellow chili sauce, spicy mayo, avocado lime ranch, spicy red, and the fiery rocoto green are designed to layer flavor, not overpower it. Drinks follow the same philosophy. Passion fruit juice and chicha morada are made from real fruit and Peruvian purple corn, offering refreshment that feels authentic and alive.
Behind the food are founders Alonso Franco and Ignacio Barrios, childhood friends from Lima who reunited years later with a shared mission. Alonso is the brand image and the entrepreneur behind the concept. He moved to the United States with his family to pursue his dream of popularizing Peruvian food in the U.S. Based in Los Angeles, he works directly in the restaurant and is actively involved in the day-to-day operations. Bring Peru to the United States one damn good bowl at a time. After testing more than one hundred recipes, they knew lomo saltado was the heart of the story. Everything else grew from there.
Merka Saltao is fast casual without compromise. It is a place for lunch breaks, casual dinners, late nights, and office catering. It is food with soul, powered by superfoods, rooted in Peru, and reimagined for everyday life in LA.
This is not just a meal. It is a connection. A bowl that carries a country.
