Lomo Saltado
A popular, traditional Peruvian stir-fry. It typically includes marinated strips of sirloin (or other beef steak) stir-fried with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Restaurante Rancho dos Peruanos - ABC
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Lomo Saltado is a testament to the fusion of cultures in Peru. It emerged during the late 19th and early 20th centuries, a period of significant Chinese immigration. The dish reflects a blend of traditional Peruvian ingredients and cooking techniques with those introduced by Chinese immigrants, particularly wok-based stir-frying and soy sauce.
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Lomo Saltado is more than just a dish; it's a culinary symbol of Peruvian identity and ingenuity. It represents the successful integration of diverse cultural influences into a unique and beloved national staple. It is a common dish found in homes and restaurants alike, from the humble 'menu' options to fine dining establishments.
A Symbol of Fusion Cuisine
Lomo Saltado exemplifies the concept of 'Chifa,' Peruvian-Chinese cuisine, showcasing how Chinese culinary techniques and ingredients have been adapted and integrated into Peruvian gastronomy. It's a tangible representation of cultural exchange and culinary innovation.
Everyday Meal and Celebration Dish
Lomo Saltado is a versatile dish enjoyed both as a casual everyday meal and a celebratory dish served during special occasions and family gatherings. Its accessibility and widespread appeal make it a cornerstone of Peruvian cuisine.
A Representation of Peruvian Identity
Lomo Saltado is a symbol of Peruvian culinary heritage, reflecting the country's ability to embrace foreign influences while maintaining its own distinct flavor profile. It's a dish that evokes feelings of nostalgia and national pride for many Peruvians.
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Lomo Saltado is a vibrant explosion of savory, tangy, and slightly sweet flavors. The dish balances the richness of the beef with the acidity of the tomatoes and the salty, umami notes from soy sauce and other seasonings.
The dominant flavor profile is a savory blend of tender, slightly browned beef, complemented by the bright, acidic burst of tomatoes and the subtle sweetness of onions. Soy sauce provides a salty and umami base, while aji amarillo (Peruvian yellow chili pepper) adds a touch of fruity heat. The french fries absorb the flavorful sauce, creating a satisfying contrast of textures and tastes. Often, a touch of vinegar or pisco adds a further layer of complexity and tang.
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High Heat is Key
Use a very hot wok or large skillet to achieve a good sear on the beef and create the characteristic smoky flavor. Don't overcrowd the pan, as this will lower the temperature and result in steamed, not seared, meat.
Quality Ingredients Matter
Use high-quality sirloin or tenderloin for the beef. Fresh, ripe tomatoes and crisp onions are also essential for optimal flavor. Fresh aji amarillo is preferred if available, but a good quality paste can be substituted.
Don't Overcook the Tomatoes
Add the tomatoes towards the end of the cooking process to prevent them from becoming mushy. They should retain some of their shape and add a burst of freshness to the dish.
Serve Immediately
Lomo Saltado is best served immediately after cooking, while the beef is still tender, the fries are still crisp, and the sauce is still vibrant. The flavors meld together beautifully when enjoyed fresh.
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