Dinner Dish: Lomo Saltado During a Peruvian Cooking Vacation
When one thinks of Peruvian cuisine, ceviche often comes to mind. But seafood "cooked" in lime juice is just one of many traditional dishes that hail from this South American country. That's because the cuisine here is one of the most diverse in the world with more than 2,000 soups and 250 desserts, and that's just a tip of the iceberg in this country full of gastronomical delights.
Influenced by the Incas and immigrants from all over the world, the cuisine here is one of fusion, combining the flavors of four continents. This is nowhere more apparent than in the delectable dish known as lomo saltado, which guests can learn about during a Peru cooking vacation.
Lomo saltado, also known as "jumping beef," was greatly influenced by Chinese cuisine. After all, at it's core, this dish is a stir fry made with soy sauce as a marinade and sirloin or beef steak sautéed and browned in a skillet. Next the vegetables — often tomatoes, yellow aji peppers, and onions — are mixed in.
So how is this dish Peruvian exactly? Due to the addition of fried potatoes, for one. Plus, many recipes for lomo saltado also call for pisco, which is a grape brandy first created by Spanish immigrants in Peru. Depending on the chef, rice may be mixed in as well.
Learn to make this very special Peruvian dish during the first cooking class of our vacation "
By Liz Hall
"Dinner dish" is a blog series, where The International Kitchen discusses recipes and the history of particular regional foods. Have a food you want to learn more about? Contact us today.
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