We discovered DX Peruvian Restaurant in a little collection of small ethnic eateries across the street from South Coast Plaza.
Early influences from Spain and later China, Africa and Europe have all played their part in Peru's culinary evolution but, with 3,800 varieties of potato and 55 varieties of corn, it is not surprising to find these ingredients dominating the cuisine.
The ubiquitous "saltado" is a prime example of the marriage between an indigenous notion of a meal, namely potatoes, with a Chinese cooking technique, namely stir-fry. It consists of beef, chicken or seafood wokked with French fries, vegetables, soy sauce and a bit of vinegar.
Lomo saltado is the most popular version. The beef they use at DX is filet so it is very tender. The French fries are cooked separately. Then, the meat is sliced and cooked in a little oil. Next, onions and tomatoes are added along with a soy and vinegar sauce. Finally, the fries are tossed back into the pan.