Lomo saltado

Lomo saltado is a traditional Peruvian stir-fry of beef strips with onions, tomatoes and yellow chili, served with rice and french fries. It is among the most popular dishes in Peru and a clear example of the blend between Creole and Chinese cooking.

History

The dish appears in records from the late nineteenth century under names such as «lomito de vaca», «lomito saltado» and «lomito a la chorrillana». The version known today took shape under Chinese influence, which brought the wok-style stir-frying technique and, over time, ingredients such as soy sauce.

The culinary researcher Gloria Hinostroza links its relatively late development to the high cost of beef, which for a long time was expensive in Peru. As a result, potatoes and other ingredients played a larger role in everyday cooking.

A Peruvian cookbook from 1903 includes a brief description of the dish, though it does not mention soy sauce or other Asian ingredients. The word saltado, rooted in the French sauté and the Chinese technique, later spread through the chifa restaurants that became common in the mid-twentieth century.

Culture

Lomo saltado is considered one of the most cherished dishes in Peru and is eaten at home, in popular restaurants and in chifas. Its combination of rice and potatoes reflects the mix of Andean, European and Asian ingredients that shapes much of Peruvian cuisine.

Chef Martín Morales described it as a Peruvian-Chinese dish and one of the great contributions of Chinese immigration to the country. Today it appears on menus of Peruvian restaurants at home and abroad, with variations in the meat, the chili or the side dishes depending on the cook.