Written by:
peru.travel
Monday, July 6, 2020
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Pieces of beef, tomato and onion, served alongside crispy fries and rice. These are the main ingredients that give life to one of the most representative stews of Peruvian gastronomy: Lomo saltado, the only dish that has conquered millions of palates in the world.
If there is something that characterizes Peruvian food it is the mixture of its flavors and customs, which in many cases merge with other cultures, with delicious results such as Lomo saltado, an unbeatable union between the Peruvian flavor and the Asian influence.
"It has a bit of Inca, Asian and European gastronomy. The oriental technique of frying pan and stir-fry in cooking, giving rise to what we now know as Lomo saltado. Some time later, the potato was incorporated into a single presentation”, highlights the Peruvian chef Gastón Acurio.
Its origins
It all started at the end of the XIX century, when in the kitchens of Lima, Cantonese chefs introduced the cooking technique in wok (Chinese frying pan used to saute food), which became a success in a short time.
According to culinary researcher Gloria Hinostroza, the late creation of this is because the cost of beef was very expensive, then it was decided to use other ingredients. "The first cattle arrived in Peru in 1538 and began to be sold little by little until the price was more reasonable. It is for this reason that there are not many dishes in Peruvian cuisine based on this element”, Hinostroza explains.
On this point, the Dictionary of Traditional Peruvian Gastronomy explains that, in the beginning, the presentation of this dish was only beef and fried potatoes -the use of papa amarilla (yellow potatoes) prevailed-. With the arrival of the Asian immigrants, the vegetables sauteed with which it is currently presented was added.
An authentic, fast and simple recipe
The preparation of this Peruvian stew is quite simple. The main thing is to have all the elements ready for cooking. First, cut the previously seasoned beef into small pieces and fry them in a pan or wok over high heat. Once cooked, remove the meat and add cut onion, tomato and ají Amarillo (yellow pepper). After a few seconds, add saddle and vinegar. Next, add the previously cooked meat. Finally, you add chopped coriander and serve accompanied by rice and french fries.
As you can see, preparing this dish, one of the most representative and traditional of Peruvian cuisine, is extremely practical. Dare to prepare it and discover how good it is eaten in Peru.
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