Limo Peruvian Eatery
Peruvian restaurant · East Nashville
1008 Fatherland St, Nashville, TN 37206
Highlights
Authentic Peruvian dishes like lomo saltado, ceviche, empanadas
Authentic Peruvian dishes like lomo saltado, ceviche, empanadas
"Next time you’re at Limo, a Peruvian spot in East Nashville, do this: Close your eyes and point to anything on the menu. Whatever you land on, whether it’s the lomo saltado or conchitas a la parmesana, it’s going to be excellent. We know this is not how people order at restaurants, but it’s an impressive feat for a place whose menu covers a lot of ground. Each dish that arrives is somehow better than the last, and you might even start to look around and wonder if you’ve stepped into some kind of bangers-only alternate dimension. This is good news for when you’re going out with a group that can never decide on anything, or maybe have some kids in tow. photo credit: Kelli Dirks photo credit: Kelli Dirks photo credit: Kelli Dirks photo credit: Kelli Dirks Pause Unmute Just don’t expect much from the dining room. It’s grey, black, and industrial-feeling, and the tables for two quickly run out of room with all the drinks and plates you’ll want to order. None of that matters, though. You’re here to immerse yourself in gigantic bowls of ceviche and accidentally fill up on cancha before your entree arrives. And whatever vibrancy the decor might lack, the food and the smiles from the staff make up for it. Food Rundown Beef Empanadas Duo Given that Limo started as a food truck known for their empanadas, you must order some when you pop in for lunch or dinner. A heartbreakingly tender crust gives way to a perfectly spiced beef filling so gorgeous you’ll contemplate dealing with the grease stain to cram some into your pockets for later. Conchitas A La Parmesana Whoever said seafood doesn’t go with cheese can kick rocks. Cooked in pisco and a housemade Limo butter before being topped with a cozy blanket of cheese, these little Peruvian pearls will be gobbled up so quickly, you might need two orders. Limo’s Clásico Ceviche If empanadas were what Limo was known for in their truck days, this ceviche will be what they’re known for going forward. It’s as tasty as it is huge and the freshest cuts of fish swim in a leche de tigre so deep it looks like a bowl of soup. Combined with the ample slices of sweet potato, plump pieces of corn, and crispy corn snacks, it’s more than a meal on its own, but we prefer to get it as an appetizer. photo credit: Kelli Dirks Lomo Saltado Tender beef, potatoes, onions, and tomatoes are tossed in a flaming hot wok and served in a rich, vinegar-kissed sauce. There’s an option to add a fried egg and plantains, and we say: take it. photo credit: Casey Irwin Tallarines Verdes If you’re looking for a solo lunch or dinner, order this and a glass of wine or cold Inca Kola at their little bar. The pasta is bright, herbaceous, and cheesy, and served alongside a perfectly grilled steak. This is the kind of dish that can turn your day around, no matter how rough it was. Chicha Morada Pisco Sour The mulled wine-esque quality of the chicha morada pairs perfectly with sour citrus and creamy egg white for this awesome version of a Peruvian classic. Tentación De Lúcuma This tastes like sweet potato pie mixed with maple and warming spices, but the end of the bite reminds you it’s made from fruit. It’s a trip in all the best ways. We don’t care how full you are, don’t skip this. photo credit: Kelli Dirks" - Ann Walczak
"Limo is a Peruvian spot in the East End that's great for an easy, casual dinner involving purple corn drinks and ceviche that's a meal in itself. The true star of the menu, though, is the lomo saltado—a rich, gorgeous stew of beef with perfectly caramelized plantains that tastes just as good heated up the next day. The space is more industrial than warm and cozy, but one order of chicken empanadas and yuca fries with huancaina and we could be dining behind Tootsie’s for all we care." - jackie gutierrez jones 2, ann walczak, adam sloan, bailey freeman
"Recently, a lot of Nashville food trucks have gone brick and mortar. Limo, a Peruvian spot in the East End, is one of the most exciting to make this transition. Pop in for an easy, casual dinner involving purple corn drinks and ceviche that’s a meal in itself, arriving in an alarmingly large bowl and chock full of bright and tangy seafood. The true star of the menu, though, is the lomo saltado—a rich, gorgeous stew of beef with perfectly caramelized plantains that tastes just as good heated up the next day. The space is more industrial than warm and cozy, but one order of chicken empanadas and yuca fries with huancaina and we could be dining behind Tootsie’s for all we care. " - ann walczak, carlo mantuano, jackie gutierrez jones 2
"Located in the former Far East space, Limo comes to the neighborhood courtesy of chef Marcio Florez (the Inka Trailer) and Mauricio Sulay. The duo is currently churning out a full menu that includes several traditional Peruvian dishes including anticuchos (veal hearts marinated in anticuchera sauce); ceviches (like “the Devil” served with Nashville hot leche de tigre, rocoto sauce, sweet potatoes, fish, and choclo); and lomo saltado (beef served with potatoes and rice). Breakfast, which is served on Sundays at 9 a.m., features the Peruvian Lurin — a platter of French bread, Peruvian chicharron, sweet potato with criolla sauce, and a tamal." - Kellie Walton, Eater Staff
"Recently, a lot of Nashville food trucks have gone brick and mortar. Limo, a Peruvian spot in the East End, is one of the most exciting to make this transition. Pop in for an easy, casual dinner involving purple corn drinks and ceviche that's a meal in itself, arriving in an alarmingly large bowl and chock full of bright and tangy seafood. The true star of the menu, though, is the lomo saltado—a rich, gorgeous stew of beef with perfectly caramelized plantains that tastes just as good heated up the next day. The space is more industrial than warm and cozy, but one order of chicken empanadas and yuca fries with huancaina and we could be dining behind Tootsie’s for all we care." - Ann Walczak
