Lomo saltado

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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