It is almost guaranteed that any given restaurant in Peru will have the
famous Lomo Saltado on its menu.
Stemming from a mixture of Chinese and Peruvian cooking and flavoring,
this dish is one of my favorites when eating out. It is almost always
going to be tasty, although there may be slight differences according
to the chef's preference.
Probably the biggest difference when ordering this dish at a restaurant
is the grade of beef used. Sirloin is the standard, but...who knows!
What makes this a special dish? It is definitely the sauce - the
seasonings, the greens used, and the stir fry type cooking.
This dish is served as a "segundo"
or main course and is often
accompanied by soup and salad.
Please help out by
contributing your recipes or substitute
ingredients.Click
Here
Wash this one down with a Pilsner or other Peruvian Cerveza (beer).
1 lb of beef tenderloin
3 white potatoes
1 fresh Peruvian yellow chili, seeded (or another mild yellow
pepper)1/2 lb of onion
3 tomatoes
3 tablespoons vinegar
1 teaspoon minced garlic
cumin
oregano
salt and black pepper
Instructions:
After cutting the meat into strips about 3/4 inch wide
by 3 inches long, saute in hot oil. Remove from pan when done.
Cut the potatoes into French fry size pieces. Fry in
the same hot oil and remove.
Sauce
Add salt, pepper, cumin, and garlic to taste and allow
to cool slightly.
Add the vinegar and heat again to a simmer
Mix
Cut the chili and onions in strips and add to the
sauce along with the meat. Simmer.
When the meat is tender, add the fries and tomato (cut
in slices.
Stir until heated and mixed.
Serve at once. This dish is normally accompanied by white
rice.
About this recipe:
The Chinese influence has added greatly to the variety of flavors in
the internationally-acclaimed Peruvian cuisine.
Brought over from Macau and Hong Kong in the mid 1800s as contract
laborers, thee Chinese were intended to replace the slave labor
previously prevalent.
Those who decided to stay at the end of their contract term (little
more than slave labor), the mainly male Chinese workers intermarried
with the local population or sent home for brides to build new lives in
the less
restrictive atmosphere of Peru.
Lomo Saltado has the authentic Asian-Peruvian flavor and taste.
Peru has a lot to be thankful to the Chinese and other Asians
immigrants who have added a lot to the "ambiente" or special atmosphere
of the Peruvian cities...especially the cooking.