Combining tender slices of beef, crunchy onions, and ripe tomatoes, this Peruvian Lomo Saltado recipe is the ideal Chines-Peruvian stir-fry
If you’re traveling through Peru, it’s hard not to notice how much Chinese culinary influences have spread throughout the country. Chinese-Peruvian fusion food is a constant theme in major cities such as Lima, Cusco, and Arequipa.
While there is a huge range of amazing fusion food in Peru, there is one dish that stands out among the staples for Peruvian food lovers. In fact, Peruvian Lomo Saltado is so popular that it made our list of the top food to eat while in Peru.
You’ll find Lomo Saltado on the menu of nearly every cantina throughout Peru. The dish has some variations throughout the country, typically this has to do with the type of meat that it’s served with (either beef, alpaca, or llama). But it has become one of the most popular comfort foods in Peru thanks to a long history of fusion integration.
What Is Peruvian Lomo Saltado?
This hearty dish combines thick strips of beef, alpaca, or llama meat. The meat is marinated in a soy-sauce mixture and served with onions, tomatoes, aji peppers, and a mix of herbs and spices.
All of this deliciousness is mixed together and stir-fried (typically using a wok), and then served with potatoes such as french fries, and rice.
The style of Chinese-Peruvian cooking is referred to as “Chifa.” The style dates back to the early 19th Century when early Chinese immigrants would sautee meat using traditional Chinese woks. The Peruvian Lomo Saltado recipe shot to fame not just because it was delicious, but also because it was incredibly easy to make, so the dish offered a popular way to impress dinner guests.
Tips For Making Peruvian-Style Lomo Saltado
Making the best Lomo Saltado recipe comes down to picking the right meat. While I personally feel that the best Lomo Saltado is made with alpaca meat, finding alpaca outside of Peru isn’t always the easiest. And that’s why most Lomo Saltado is made with beef.
Traditional Lomo Saltado is made with loin cuts. In fact, the word Lomo is Spanish for “loin.” The trick to choosing the best loin cut for Lomo Saltado is finding a cut that is both tender and that cooks quickly. Cooking these cuts too long dries out the meat, so finding small cuts of sirloin or tenderloin offer a tender result that is sure to please your dinner guests.
How To Make This Peruvian Lomo Saltado Recipe
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