Lomo saltado: Peru’s greatest dish you’ve probably never heard about
When traveling to Peru you can enjoy and taste its incredible cuisine. One of the most famous Peruvian dishes, along with the typical ceviche, is the so-called “lomo saltado”. You can find this dish on the menu of most Peruvian restaurants, to say the least (except for vegetarians).
This is a dish that people like to prepare at home, for their friends and family. The basic ingredients are meat cut into small squares and served with onions, tomatoes and potato chips, accompanied by a side dish of rice.
Origin and tradition
Lomo saltado should be in the top ten of the most representative dishes of Peruvian cuisine. As a large part of our food, it is the result of the mixing of cuisines, the fusion of flavors. In short, it is a dish that without the oriental contribution would not have been possible.
According to historians, in 1849 the first Chinese immigrants arrived in our country bringing with them their seasoning, ingredients and utensils. The most important of them, the wok, was able to convert our fried foods into flambéed sautés.
In the first inns established by the Chinese population, the classic chaufas and sauteed vegetables were created. Following a similar process of preparation, some dishes such as the loin of cow and lomo a la chorrillana merged and gave life to what we know today as lomo saltado.
National dish around the world
The favorable result of this gastronomic syncretism, its flavor and its aromas, is the fruit of the precise fusion of two millenary gastronomies. Nowadays, lomo saltado is one of the most popularly consumed dishes in Peru.
Likewise, it is found in all menus of Peruvian restaurants in the world and is part of the international cuisine of the Peruvian Diaspora, creating a cultural gastronomic space of the presence of Peruvian migration in the era of globalization. It is a positive contribution of the culinary culture of Peru.
- 1 kilo of beef tenderloin
- 1 cup of pisco
- 3/4 kilo of onions
- 1 tablespoon of coriander
- 3 tomatoes
- 1 kilo of potatoes (preferably yellow)
- 1 tablespoon of parsley
- 3 chopped green peppers
- Salt and cumin
- 1 teaspoon of garlic
- 2 tablespoons of sillao
- 4 tablespoons of vinegar
- 1 pepper
- 1/2 cup olive oil
- 1 cup vegetable oil
- 3/4 kilo of white or yellow potatoes
- Cut the loin into four medallions and each one in cubes of three by three centimeters, frosting them with salt and half of the pepper and the sillao.
- Cut also the red onion in somewhat thick julienne; peel and cut the tomatoes in the same way, remove the peppers and chop them.
- Peel and cut the yellow potatoes and fry them in hot vegetable oil. When removing, put them on absorbent paper.
- Heat some olive oil and sauté half of the meat, moving the pan so that it browns completely, adding then half of the pisco. In another container, add oil and do the same with the rest of the meat. Add a little broth to the pan by pouring the juice into the meat container.
- Add olive oil and sauté the onions together with the pepper, taking them out as soon as they begin to brown. Place them next to the meat.
- Sauté barely the tomatoes and onions, without letting them cook. Place them next to the rest.
- Fry the garlic in the remaining olive oil. Then mix everything and add the chopped coriander and parsley finely. Heat a little.
- Serve with the potato chips on one side. You can also serve rice in a separate dish.
#Did you know?
- As the well-known chef Gaston Acurio pointed out, the lomo saltado is the father of several dishes: the tallarín saltado, tacu tacu with tenderloin, risotto with lomo saltado, empanada with lomo saltado, among others.
- By replacing the beef loin with chicken, the dish becomes “pollo saltado”. Or, instead of potatoes, you can prepare meat with vegetables and noodles; and it adopts the name of “tallarín saltado”.