Thanks to its variety and delicacy, Peruvian food never ceases to astound us and continues to win over new admirers. Besides Peruvian cuisine most emblematic dishes, such as ceviche, pollo a la brasa, anticuchos, or cuy, there’s one that is recently earning attention.
We’re talking about “Lomo Saltado,” a dish based on stir fry meat with onions and tomatoes. Last year it earned attention thanks to “Taste Atlas,” a food portal dedicated to informing people about worldwide cuisine and where to try the world’s best dishes.
Last year, on Taste Atlas’ best stir-fry dishes, Lomo Saltado was rated the second-best stir-fry dish in the world. So this time, let’s see why the lomo saltado is a Peruvian delicacy, and where you can try it. But first, let’s take a look at its history and impact on Peruvian people and culture.
Lomo saltado’s Chinese background
Peru is a mix of people from all around the world, plus its native inhabitants, so the cuisine reflects the same. By the late 19th century, chefs from the capital Lima began to mix their talents with Chinese citizens who came in search of new opportunities.
This exciting blend brought in new cooking techniques, such as the fun practice of flaming food in a wok, which is a popular tool in China for stir-frying. At that time, beef was quite pricey, so cooks got creative and often used other proteins instead.
Culinary researcher Gloria Hinostroza notes that beef became more available and affordable after 1938. By the beginning of the XX century, it was called “lomito de vaca,” “lomito saltado”, or “lomito a la chorrillana”.
The dish’s flavorful mix really showcases the juicy meat and fresh vegetables. It’s no surprise that this connection to Chinese cuisine is reflected in the menus of some “chifas” (Chinese-Peruvian restaurants). Over time, its components have been changed to suit individual preferences, so nowadays the Lomo Saltado recipe has a lot of variations, such as “pollo saltado”, which consists of chicken instead of meat.
Lomo Saltado in the current time
Now, is seen as “criollo” dish, typical of many Peruvian foods. In Peru, it is regarded as one of the most widely consumed foods. Furthermore, wherever Peruvians have moved, you may find lomo saltado on the menus of Peruvian restaurants in cities all over the world.
The preparation of lomo saltado is a culinary show in itself. Tender beef strips are quickly stir-fried in a hot wok with onions, tomatoes, and yellow chili peppers, blending flavors and textures. A dash of “sillao” (Peruvian soy sauce) adds depth and flavor to the dish. Typically served with white rice and French fries, lomo saltado is a culinary delight that pleases all the senses.
A very deserved Award
This year the prestigious web portal “Taste Atlas” shared its “Best Stir Fry dishes in the world”. This foodie portal aims to “promote local cuisine, feel pride for local or national cuisine, and arouse curiosity for trying new dishes. Consequently, the Peruvian Lomo Saltado ranks 7th as the best stir fry dish.
According to Taste Atlas, the “slices of marinated and stir-fried beef tenderloin or sirloin, onions, yellow peppers, and tomatoes make up this traditional Peruvian dish.
It is available on the menus of almost all Peruvian restaurants, whether they are upscale or casual, and is served with rice and French fries”.
Peru’s official brand web page called “Marca Peru” stated that “Thanks to the votes of Peruvians and people worldwide, TasteAtlas, a gourmet website, ranked our succulent and juicy lomo saltado as the fourth-best stir-fried dish in the world. A fantastic treat that always makes us salivate”.
The Lomo Saltado Experience
At this time, we’re sure that your mouth is watering to try this dish. When you visit our country, it must be one of the numerous dishes you must try—experience in each mouthful the tradition, flavor, and invention of Peruvian cuisine expressed in the dish.
Lima
The Peruvian capital is the hub for Peruvian cuisine in the whole country. From modest markets to lavish and innovative restaurants, Lima has the title of “best culinary destination for Latin America” well deserved.
Luckily for you, we’ve made a list of the best restaurants in Lima, where you can find the best restaurants not only in the country but in the world. If you want to live a more local and intimate experience, we recommend checking out this blog for the best markets in Lima where you can try Peruvian food’s best dishes.
Cusco
Although Lima is the best place where you can eat in the whole of Peru, Latin America, and perhaps the planet, Cusco is a place that will astound you. We’re not talking about its attractions, archaeological parks, or its beautiful cobblestone streets. Cusqueña food encloses secrets, flavors, and traditions that date back to the Incas era, combined with modern culinary techniques.
Restaurants such as Chicha, from Gaston Acurio, or Morena will give you the best of cusqueña food, and of course, the lomo saltado. If you need more information about more restaurants in Cusco or you want to know more about the ancient Inca capital food, take a look at this blog.
Learn how to make Lomo Saltado
Feel far from Peru? Want to try this dish so badly but there are no Peruvian restaurants around? Don’t worry, Viagens Machu Picchu will give you the ingredients and the recipe. Buen Provecho!
Ingredients
– 300 grams of beef tenderloin
– Salt, pepper, and cumin to taste.
3 tablespoons of vegetable oil
– 1 red onion
– 1 yellow chili pepper
– 1 Italian tomato
– 1/2 cup of soy sauce
– 2 tablespoons of oyster sauce or 2 tablespoons of vinegar, plus 2 tablespoons of sugar
– Fresh cilantro, parsley, or chopped scallions to taste.
– White rice and fried yellow potatoes for serving.
Preparation
1. Cut the tomato and onion into thick slices, and the yellow chili into strips. Clean the beef of excess fat and cut it into large cubes. Season with salt, pepper, and cumin.
2. Heat a pan and add a splash of oil until it starts to smoke. Depending on the size of the pan, add the seasoned beef cubes in batches to avoid cooling the pan. Let the beef sit without stirring until it forms a crust, then stir-fry for thirty seconds. Remove and set aside. Repeat with the remaining meat.
3. Heat the same pan again and stir-fry the onion with the yellow chili and a tablespoon of minced garlic. After thirty seconds, add the tomato wedges and vinegar, and stir-fry for 15 more seconds. Quickly add the soy sauce, and oyster sauce, and return the meat and its juices to the pan.
4. Serve the lomo saltado with white rice and fried yellow potatoes.
Tips
Cuts: Cut your meat and vegetables into thick pieces. This helps keep their texture and ensures they cook just right.
Pan heat: Warm your pan for about 2 minutes until the oil starts to smoke. This step is key for a great sear!
Searing the meat: Place the meat in the pan and let it sit for a minute without moving it. This will create a tasty crust and keep the juices inside.
Enjoy making your delicious Lomo Saltado with this easy and reliable recipe!
Now you know one more thing to try on your trip to Peru. In the Andes or the coast, enjoy the lomo saltado, and the best of our food. Viagens Machu picchu invites you to join us in exploring Peru.
We’re a reputable travel agency, and our more than 100,000 clients confirm that. Contact us and start living the adventure of your life in Peruvian lands. Peru and its delicious cuisine are waiting for you!
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