Culver City has welcomed a new fast casual destination that brings bold flavor, cultural pride, and everyday comfort together in one unforgettable bowl. Merka Saltao, located at 3850 Main Street Suite B, is now serving authentic Peruvian lomo saltado with a modern Southern California twist.
Founded by childhood friends Alonso Franco and Ignacio Barrios, Merka Saltao was born from a shared desire to introduce Peru’s most iconic dish to American diners in a way that feels approachable, fast, and uncompromising in quality. After years apart and more than one hundred recipe tests, the founders landed on a clear focus. Do one dish exceptionally well.
Lomo saltado is a wok fired stir fry traditionally made with steak, onions, tomatoes, fries, and bold spices. At Merka Saltao, it becomes endlessly customizable while staying true to its roots. Guests can choose USDA Choice top sirloin or lean chicken breast, both prepared fresh daily. Every ingredient is handled in house, with no shortcuts.
What makes the menu stand out is its use of Peruvian superfoods. Ají amarillo, ají limo, and rocoto chiles give the food its signature heat and brightness while delivering antioxidants and natural energy. Quinoa adds protein and fiber. Purple corn appears in the refreshing chicha morada, a house made drink rich in antioxidants. Giant Andean corn offers crunch and satisfaction, while lucuma and cacao highlight Peru’s natural sweetness and depth.
Even the fries are reimagined. Instead of traditional deep frying, Merka Saltao uses air fried fries finished with olive oil, creating a lighter option that still delivers crisp texture and comfort. Vegetables are cut fresh every day, and sauces are blended in house, including yellow chili, spicy mayo, avocado lime ranch, spicy red, and an extra spicy rocoto green.
Drinks are just as intentional. Passion fruit juice and chicha morada are made from real ingredients, never mixes or syrups. The result is a menu that feels vibrant, nourishing, and deeply satisfying.
Alonso represents the face of the brand and is its driving force as the founder. After relocating to the United States with his family, he set out to share Peruvian cuisine with a wider audience. Living in Los Angeles, he is hands-on in the restaurant and closely involved in managing daily operations.
Merka Saltao is open Monday through Thursday from eleven in the morning to nine at night, Friday and Saturday from eleven in the morning to ten at night, and Sunday from eleven in the morning to nine at night. The restaurant sits at the corner of Culver Boulevard and Main Street, with the entrance facing Culver Boulevard between Piccalilli and The Auld Fella.
For Franco and Barrios, this opening is personal. It is about honoring their roots while building something meaningful in Los Angeles. The result is a fast casual restaurant with heart, culture, and serious flavor.
Merka Saltao is more than a new place to eat. It is Peru on a plate, built for everyday life in Southern California.
