Lomo Saltado for a dinner party — went down extremely well

I made Lomo Saltado for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The bright and citrusy profile was the main talking point — no one had quite experienced aji amarillo pepper used that way before.

Lima is considered one of the world's great culinary destinations. I explained the a Novoandino contemporary Peruvian restaurant context as I served it which helped people appreciate it fully. Pisco Sour was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.