From the Kitchen to the Street
Before entering street vending, Marcos spent more than a decade working in restaurants. For 11 years, he learned the demands of the food industry while developing a deep appreciation for Peruvian cuisine.
Eventually, necessity pushed him toward a different path. Rather than working inside a restaurant, Marcos began serving customers directly through his own street food operation.
Today, he can be found at locations across Los Angeles, often setting up in the evenings and serving customers late into the night. Unlike a traditional restaurant, his business moves between different locations depending on the day and event.
His most popular dish is lomo saltado, a classic Peruvian meal that has become a favorite among both new customers and longtime regulars. In fact, many of the people who stop by are returning customers who have supported the business over the years.
Working outdoors comes with its own challenges. Wind, cold weather, and changing conditions can make long nights more difficult, but Marcos continues showing up and serving the community.
Three years into the business, he remains committed to sharing Peruvian food with Los Angeles one plate at a time.
By Austin Iluore