My brother raved about the lomo saltado he was served at a new Peruvian restaurant. Translated from Spanish to English, lomo saltado literally means "jumped off sirloin (or tenderloin)." In reality, saltado is a term meaning stir-fry. Yes, this dish that's so popular in Peru that it's become a tradition, is from Chinese-Peruvian fusion cuisine, also known as chifa cooking. The cooking method (stir fry with soy sauce) is Chinese, while the ingredients (tomatoes, chilies, potatoes) are native to the New World.
The recipe can be traced back to the early 19th century, when Chinese cooks finished out their indentured servant contracts and opened restaurants in Lima. Strips of sirloin, tenderloin, or other beefsteak cuts are marinated in soy sauce, vinegar, and spices, then stir-fried in a wok with onions and tomatoes. Fried potatoes can be mixed in with the stir fry before serving, or they can be served on the side. Rice always accompanies lomo saltado.
If there is no Peruvian restaurant near you, you can try to make it at home. Here's a recipe for lomo saltado that has fries in the dish, and another recipe that serves fries on the side. Both methods are authentic.
(Image credit: WikiHes)
