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Discover the Flavors of Peru: Uncovering the Secrets of Lomo Saltado

Peruvian cuisine is a treasure trove of flavors, and one of its most iconic dishes is lomo saltado, a mouthwatering fusion of East meets West. This savory stir-fry is a staple in Peruvian lunchtime cuisine, typically served on a bed of crispy potatoes, topped with a fried egg for an added protein boost.

What Makes Lomo Saltado So Special?

This beloved dish is a masterclass in fusion cuisine, blending the tender chunks of beef, juicy tomatoes, and caramelized onions, all sautéed with the subtle kick of aji amarillo peppers and the savory depth of soy sauce. The result is a purely Peruvian culinary experience, rooted in Cantonese-Chinese traditions that date back to the 19th century.

The Story Behind Chifa Cuisine

Between 1849 and 1874, over 100,000 Chinese contract laborers arrived in Peru to work in the mines and sugar fields. Many of these workers stayed in Peru long after their contracts ended, leaving an indelible mark on the country’s cuisine. Today, visitors can find Chifa restaurants scattered throughout Peru, serving up a unique blend of Chinese-Peruvian flavors.

Lomo Saltado: A Dish that Transcends Borders

Lomo saltado is the star of Chifa cuisine, featuring on menus across the country in various guises. The name “lomo” refers to the tender beef tenderloin used in the dish, while “saltado” describes the high-energy cooking method, where ingredients “jump” around the pan in a frenzy of flavors.

A Recipe Fit for a King (or Queen)

Courtesy of Chef Jonathan Campos at the JW Marriott El Convento Cusco, this recipe adds a twist to the classic dish, incorporating dark beer and red wine vinegar, served with a side of plantains and homemade French fries. Feel free to add steamed white rice for an extra carb boost!

Lomo Saltado A Lo Pobre Recipe

Serves 4

Ingredients:

• 1 ounce coriander
• 1 pound beef tenderloin
• 1/2 purple onion, cut in wedges
• 1 Italian tomato, cut in wedges
• 1 yellow pepper, cut in wedges
• 1 1/2 ounces butter
• 4 tablespoons soy sauce
• 4 tablespoons dark beer
• 3 tablespoons red wine vinegar
• 3 tablespoons vegetable oil
• 4 eggs, fried
• 1 ripe plantain, steamed, baked, or fried
• 8 cloves of garlic, minced
• Salt and pepper to taste
• Cumin to taste
• 2 cups white rice
• 3 yellow potatoes, cut in wedges and fried

Instructions:

1. Chop beef tenderloin into small pieces and season with garlic and cumin.
2. Heat a wok or pan over high heat, adding vegetable oil and seasoned beef tenderloin.
3. Sauté meat on high heat until cooked thoroughly on all sides.
4. Add vegetables (onion, yellow pepper, and tomatoes) and stir for a few minutes.
5. Mix in red wine vinegar, soy sauce, and dark beer.
6. Finish by adding cubes of butter and chopped coriander.
7. Plate with Peruvian corn, fried yellow potatoes, a fried egg, and plantain.

Get ready to embark on a flavorful journey through the heart of Peruvian cuisine!