Lomo saltado

Lomo Saltado is a popular, traditional Peruvian dish that combines marinated strips of sirloin (or other types of beef steak) with onions, tomatoes, and other ingredients, served with fried potatoes and rice. The dish is a classic example of Chifa, a culinary tradition that blends Chinese and Peruvian influences.

History

The origins of Lomo Saltado can be traced back to the 19th century when a significant number of Chinese immigrants arrived in Peru. These immigrants brought with them their culinary traditions, which eventually merged with Peruvian cuisine to create Chifa. Lomo Saltado is one of the most representative dishes of this fusion.

Preparation

The preparation of Lomo Saltado begins with marinating strips of sirloin in a mixture of soy sauce, vinegar, and spices. The meat is then stir-fried in a wok with red onions, tomatoes, and aji amarillo (yellow Peruvian chili pepper). The dish is typically served with fried potatoes and rice.

Variations

There are several variations of Lomo Saltado. Some versions include additional ingredients such as bell peppers, mushrooms, or sausage. There is also a vegetarian version of the dish, known as Lomo Saltado de Tofu, which substitutes tofu for the beef.

Cultural Significance

Lomo Saltado is considered a national dish of Peru and is commonly served in homes and restaurants throughout the country. It is also popular in other countries with significant Peruvian populations, such as the United States and Spain.

See Also

• Peruvian cuisine
• Chifa
• Ceviche
• Anticuchos