A Lomo Saltado Recipe from our Peru Culinary Vacation: The International Kitchen Blog
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A Lomo Saltado Recipe from our Peru Culinary Vacation

Next September 19, 2014 Previous

Peru is home to a number of UNESCO sites, from the ancient Machu Picchu to the historic cities of Lima and Cusco. In addition to experiencing all that beauty, another reason to travel to the south part of the globe is the food. Influenced by a wide variety of traditions and cultures, Peruvian cuisine is unlike any other in the world, making it the perfect destination for a culinary vacation. (And yes, during our Taste of Peru tour, you'll also visit all those Peruvian UNESCO sites previously mentioned).

Lomo saltadoLomo saltado is often considered one of the country's defining dishes, even more so, some would say, than ceviche. It's also a prime example of how different cuisines have fused in Peru, and not just because it's a stir fry. Known as Chifa (Peruvian-Chinese cuisine), it combines traditional Peruvian ingredients -- namely potatoes -- with Asian foods, such as soy, and cooking techniques, all thanks to the Chinese immigration to Peru in the 1850s.

The dish is served in just about any restaurant in Peru, although no dishes are the same. While many are made with beef, others are made with chicken or shrimp, for example. Here's just one version of the dish that you can make at home!

Lomo Saltado recipe

Ingredients

Peru vacationPreparation time: 20 minutes; cooking time: 30 minutes
Make 8 servings

  • 1.8 lb tenderloin
  • 1 medium sized red onion
  • 2 fresh yellow aji chilies
  • 4 small tomatoes
  • 1 oz peeled garlic
  • 4 green onions (the green part)
  • 4 tablespoons cilantro
  • 4 tablespoons minced parsley
  • ½ tablespoon ground pepper
  • 4 tablespoons soy sauce
  • 1 shot Pisco puro
  • 4 tablespoon dry sherry or white
  • Wine
  • 1 cup broth
  • ½ cup olive oil
  • 1 cup Vegetable oil
  • 1.7 lb large sized yellow potatoes

Ingredients

1. Cut the tenderloin into 4 medallions and each one into pieces of 3x3 centimeters.
2. Season the meat with salt, and half of the pepper and soy sauce.
3. Halve the onions and cut them into slices.
4. Peel and cut the tomatoes in the same way, then peel aji chilies and take their seeds out.
5. Slice the green onions.
6. Peel the yellow potatoes and cut them in half lengthwise, then cut each half into 1-inch strips.
7. Put the potatoes in a bowl with cold water to cover and swish them around to remove the surface starch.
Drain and refill again, drain well, and pat dry in a clean kitchen towel.
8. In a large frying pan, fry the potatoes. When they are ready, put them on a paper towel.
9. Using a large frying pan or wok over high heat, cook the meat.
10. Add the Pisco and the high temperature will evaporate the alcohol.
11. Transfer the meat to another plate.
12. In the same frying pan, add the onions and aji chilies until the skin is nicely brown. Reserve.
13. Then, stir fry the tomatoes with green onions. In the same saucepan, fry the garlic and sherry, and then wait until the sherry evaporates.
14. Combine everything and add the cilantro and parsley.
15. Serve with rice!

Learn more about how to make this dish during our Taste of Peru culinary vacation, along with other traditional dishes, including causa limeña, suspiro a la limeña, and, of course, ceviche!

By Liz Hall

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