The dish, as it took shape back then and as it is now, owes its origins to the influence of the Chinese-Cantonese. It embodies the seasoning and a mixture of Peruvian Creole and oriental cuisine. The Eastern influence is evidenced by the use of a frying pan used to make the dish now known as lomo saltado.
There are actually many variants of this dish, because some ingredients have been replaced by others based on differing tastes. You can pair it with many different condiments and not lose its essence. This dish, like many others, is creole, and is emblematic of Peru.
The successful product of this culinary syncretism, its taste and aroma, is the result of the timely fusion of two ancient cuisines. The Peruvian lomo saltado is on every menu in national restaurants in the world’s medium-sized cities and metropolises where Peruvians have migrated.