Lomo saltado
 Lomo saltadowith the fries on the side | |
| Alternative names | Lomito saltado |
|---|---|
| Course | Main course |
| Place of origin | Peru |
| Associatedcuisine | Peru |
| Created by | Chinese Peruvians |
| Serving temperature | Hot |
| Main ingredients | Thinly sliced beef steak, onions, tomatoes,french fries,soy sauce, rice, vinegar |
| Ingredients generally used | Chili peppers, crema |
Lomo saltadois a popular, traditionalPeruvian dish,astir frythat typically combines marinated strips ofsirloin(or other beef steak) withonions,tomatoes,french fries,and other ingredients; and is typically served withrice.The dish originated as part of thechifatradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture.[1]
Description[edit]
The dish is normally prepared by marinating sirloin strips in vinegar,soy sauce,and spices, then stir frying these with red onions,parsley,tomatoes, and possibly other ingredients. The use of both potatoes (which originated in Peru) and rice (which originated in Asia) as starches are typical of the cultural blending that the dish represents.[2][3][4][5]
In his 2013 article in theHuffington Post UK,British-Peruvian chef Martin Morales calledlomo saltado"one of Peru's most loved dishes" and said that this dish "shows the rich fusion of old and new worlds. This juicy mixture of beef, onions, tomatoes, aji Amarillo paste and soy sauce sauteed in a large pan (or wok) is one of the many contributions Chinese immigration brought to Peru." He explains, "Lomo Saltado is sometimes known as a Criollo dish but more known as a Peruvian-Chinese dish; a favouritechifadish. These are its true roots ".[6]
In a 2014 video interview for the Peruvian newspaperEl Comercio,noted Peruvian chefGastón Acuriodemonstrates how he makes his version oflomo saltado.[7]
History[edit]
According to a 2011 article that was published in the Peruvian newspaperEl Comercio,the bookDiccionario de la Gastronomía Peruana Tradicional,published in 2009 by Sergio Zapata Acha, includes an old description forlomo saltado,which fails to mention its Asian influence. Although this does not deny the dish's widely accepted Chinese-Peruvian roots, the article's author then ponders the possible relations to similar dishes likelomo de vacaandlomo a la chorrillana.[1]
The wordsaltadorefers to stir fry (salteadoin other Spanish-speaking countries, from the Frenchsautée,which means to "jump" ), a widely recognizedChinese cooking technique.Hence,saltadodishes are commonly known in Peru to have aChinese cuisineinfluence. The same 2011 newspaper article mentions that having a Chinese cook (or servant) was considered a luxury at the time and that years later, after completing theirindenturecontracts, manyChinese Peruviansopened restaurants that became known aschifaby 1921. A census of Lima in 1613 shows the presence of Chinese (and other Asians) in Peru, mainly as servants (and slaves). Later, large numbers of Chinese immigrant workers arrived between 1849 and 1874, to replaceAfrican slavelaborers, while Peru was in the process of abolishingslavery.
A 1903 Peruvian cookbook (Nuevo Manual de Cocina a la Criolla) included a short description oflomo saltado,an indication of the assimilation ofChinese cooking techniquein Peruvian cuisine. The culinary termsaltadois unique to Peru, and did not exist in otherLatin countriesof that era, nor was it used in any Spanish cuisine terminology. The old cookbook description of the dish is very short, and does not mention soy sauce or other typical Asian ingredients of the dish known today. It also does not mention black pepper, vinegar, or Peruvianchilies.A few critics incorrectly theorized a purely Peruvian origin (without foreign influence) based on this cookbook, which features an assorted variety of regional Peruvian dishes (fromArequipa,Chorrillos,Moquegua,etc.). But this cookbook's list of traditional Peruvian Criollo cuisine includes many dishes with Spanish, Italian, Cuban, Guatemalan, and Chilean origins. The 1903 cookbook is not an all-inclusive list of old Peruvian dishes available in the country, and it does not contradict the Chinese-Peruvian roots oflomo saltado.It serves as an example (reflecting the opinions of its editor) of a variety of dishes that were commonplace in Peru during that era, regardless of origin.[8]
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Lomo saltadowith onions, tomatoes, french fries and white rice[9] -
Lomo saltadowith fries mixed in -
Lomo saltadowith fries on top
See also[edit]
- List of beef dishes
- Lomo a lo pobre,a Peruvian dish of grilled beef
- Shaking beef,a similar but unrelated dish with roots in French-inspired Vietnamese cuisine
References[edit]
- ^abAcosta González, Martín (29 May 2011)."La jugosa historia del lomo saltado, un plato fruto del mestizaje: Tal como lo conocemos hoy, se trata de un plato relativamente joven que vio la luz gracias a la fusión de sabores de la cocina peruana y china"[The juicy story lomo saltado, a dish result of crossbreeding: As we know it today, it is a relatively young dish which was created by the fusion of flavors of Peruvian and Chinese Cuisines].El Comercio (Peru)(in Spanish).
- ^Whiting, Michael (2023-07-26)."Gourmet Peruvian Lomo Saltado".Food2spoon.Retrieved2023-08-30.
- ^"Lomo Saltado".Peru Mucho Gusto. Archived fromthe originalon 2013-10-05.Retrieved2009-04-16.
- ^"Lomo Saltado Peruano"(in Spanish). Comedera.Com. 30 May 2013.Retrieved2013-09-24.
- ^"Lomo Saltado Recipes | PERU DELIGHTS".perudelights.13 May 2011.Retrieved2018-06-15.
- ^Morales, Martin (4 May 2013)."Peru's Lomo Saltado on BBC TV: A Homage to Our Jumping Peruvian Beef Stir Fry".Huffington Post UK.
- ^Sugobono, Nora (30 May 2014)."Qué buen lomo"[What a good loin].El Comercio (Peru)(in Spanish).
- ^Ledesma, S.E., ed. (1903).Nuevo Manual de Cocina a la Criolla[New Criolla Cooking Manual] (in Spanish). p. 18.
- ^"Receta Lomo Saltado Recipe | PERU DELICIAS | PERU DELIGHTS".perudelights.13 May 2011.Retrieved2018-06-15.