Lomo Saltado: A Fusion of Peruvian and Chinese Cuisine

Peruvian cuisine proudly claims lomo saltado among its greatest classics—a dish you'll find on menus in virtually every restaurant across the Pérou. This stir-fried beef preparation exists in numerous variations throughout Peruvian gastronomy. While the traditional lomo saltado features beef, there's also pollo saltado (chicken) and cordero saltado (pork). This beloved family dish represents a perfect fusion between Peruvian and Chinese culinary traditions, so don't hesitate to order it when you spot it on a menu!

The Origins of Lomo Saltado in Peruvian Gastronomy

Indeed, lomo saltado stands as compelling proof of how Chinese gastronomy has been integrated into Peruvian cuisine. Today, all Peruvians proudly claim this dish as a national treasure, yet it is truly a fusion between creole Peruvian cooking and Oriental traditions, born from the massive wave of Cantonese Chinese immigration that arrived in the early 19th century.

A Quick Peruvian Cooking Lesson: The Recipe for Authentic Lomo Saltado!

Lomo Saltado Ingredients

• 500 grams of beef, cut into 1 cm strips
• 2 tomatoes, cut into 8 wedges each
• 1 red onion, thickly sliced
• 2 potatoes per person, cut into thick fries
• White rice for 2 people
• 1/2 red chili pepper, sliced
• 1/4 aji pepper, finely sliced
• 2 garlic cloves, minced
• Soy sauce (tamari)
• 1/4 glass fresh cilantro, chopped
• 150 ml vegetable oil
• Salt and pepper
• 1 tablespoon olive oil

Preparing Lomo Saltado

1. Begin by cooking the beef strips (about 1 cm wide) in soy sauce or tamari for approximately 15 minutes until nicely browned.

2. Cut the potatoes into thick fries and deep-fry them. When they're nearly cooked, transfer them to a wok with a tablespoon of olive oil, then add the minced garlic, sliced onions, and beef. Stir-fry everything together for 4 to 5 minutes.

3. Finally, add the tomato pieces, sliced chili pepper, cilantro, and aji pepper, and continue cooking for another 5 minutes, stirring constantly.

4. Heat the rice, serve a portion on each plate, and spoon the lomo saltado alongside.