The lomo saltado sandwich is Perú Mix's hero — the traditional stir-fry is piled into a crispy bread roll. Strips of sirloin are wok-seared with onions and tomatoes until the edges char, then the mixture is stuffed into bread with house fries already inside. It's loaded, messy, and completely satisfying. Reviewers call it the best sandwich in Medellín at this price.
Tips from diners
The lomo saltado sandwich is perfect post-clubbing food. Eat it while walking — it's designed to be portable. The fries inside keep it together.
Ask for extra sauce on the side. The sandwich can dry out if you eat it slowly, but extra sauce brought separately keeps it moist.
Perú Mix's ceviche is the foundation of its reputation. Fresh white fish arrives daily and is cured in lime juice until opaque, then tossed with red onion, cilantro, and a touch of ají amarillo (yellow chili). Reviewers note the fish is noticeably fresher than other Medellín ceviches at this price point. Comes with a side of potatoes and plantain chips.
Tips from diners
The ceviche is best eaten within 15 minutes of ordering. The fish firms slightly in the lime but the texture suffers if it sits too long. Eat it quickly.
For 19,900 COP, this ceviche rivals sit-down restaurants charging three times as much. The lime cure is balanced, not overpowering.
The chicharrón sandwich showcases Perú Mix's ability to make fried food feel light. Pork belly is crisped until the exterior shatters, then stuffed into a roll with pickled onions that cut through the richness and creamy avocado. The house sauce ties everything together.
Tips from diners
The chicharrón sandwich is indulgent but the pickled onions keep it from being greasy. The acidity is what makes it work.
Ají de gallina is a Peruvian classic — shredded chicken simmered in a sauce of ají amarillo (yellow chili), walnuts, and evaporated milk until creamy. Perú Mix's version is rich and comforting, the yellow chili providing warmth without heat. Reviewers note it's a lighter meal than the lomo saltado but equally satisfying.
Tips from diners
The ají de gallina is an excellent lighter lunch option. It's filling but won't leave you in a food coma at 3 pm.
Tiradito is Peru's answer to ceviche — raw fish (not cured in lime) topped with sauce. Perú Mix's rocoto version uses a creamy yellow chili sauce that's spicy and rich. The wontons add textural contrast. It's a more adventurous dish than ceviche but rewards those who try it.
Tips from diners
If you've had ceviche, try tiradito. It's less acidic, more sauce-forward, and feels more delicate.
Perú Mix is the first fast-casual Peruvian restaurant to open in Medellín, located a block from Parque Lleras but avoiding the neighborhood's inflated prices. The menu focuses on Peruvian classics at affordable prices: ceviches, lomo saltado, tiradito, ají de gallina, and signature sandwiches. Everything is under 21,900 COP. The intimate casual setting is designed for quick meals before or after nightlife, but the food quality rivals sit-down restaurants. A second location opened in Laureles.
Perú Mix is a small, casual spot — no reservations, first come first served. Expect a queue after 8 pm on weekends, but it moves fast.
This is the best place to eat after clubbing in Parque Lleras. It's open until 2 am on weekends, everything is under 21,900 COP, and the food is fast and fresh.
Nothing on the menu exceeds 21,900 COP. Ceviche + sandwich + drink = under 60,000 COP for two people. It's the best value Peruvian food in Medellín.
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