Dish
Lomo saltado
Lomo saltado is a hearty and flavorful dish that is perfect for those who love meat and potatoes. The dish is typically made with beef, but can also be made with chicken or pork. Onions, tomatoes, and french fries are also commonly used. The dish is seasoned with a sauce made with soy sauce, vinegar, and other spices. The dish is typically served with rice.
Origins and history
Lomo saltado originated in Peru in the 19th century. It was created by Chinese immigrants who combined Chinese stir-fry techniques with Peruvian ingredients. Today, it is a staple in Peruvian cuisine and is enjoyed by people all over the world.
Dietary considerations
Lomo saltado can be made to accommodate a variety of dietary needs. For those who are vegetarian, tofu can be used instead of meat. For those who are gluten-free, the sauce can be made with gluten-free soy sauce.
Variations
There are many variations of Lomo saltado, depending on the region and the cook. Some variations include adding aji amarillo, a Peruvian chili pepper, to the sauce for a spicier flavor. Some cooks also add other vegetables such as bell peppers or green beans to the dish.
Presentation and garnishing
Lomo saltado can be garnished with chopped cilantro or sliced scallions. It is typically served on a large platter or in a bowl.
Tips & Tricks
To make the dish more flavorful, try marinating the meat in the sauce for several hours before cooking. It is also important to cook the vegetables just until they are tender, as overcooking can make them mushy.
Side-dishes
Lomo saltado is often served with a side of rice or potatoes. It can also be served with a side of salad or vegetables.
Drink pairings
Lomo saltado pairs well with a variety of drinks, including beer, wine, and pisco, which is a traditional Peruvian brandy.
Delicious Lomo saltado recipes
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