Lomo saltado

Lomo Saltado

Lomo saltado (Spanish: literally: "jumping meat") is a pan dish in Peruvian cuisine .

Beef cut into pieces is placed in a soy sauce-based marinade for several hours , then seared and cooked with onions, tomatoes, and chillies. Traditionally, it is prepared in a wok . Often a small amount of pisco is added. The dish is served with french fries and rice, whereby the french fries are sometimes cooked with the dish. Less known abroad, but common in Peruvian restaurants is a variant with chicken instead of beef, pollo saltado .

Lomo Saltado is considered to be the amalgamation of two main influences in Peruvian cuisine. Potatoes, chilies and pisco stand for traditional Peruvian cuisine, soy sauce and rice for the Chinese-Peruvian cuisine called chifa . A written mention was made in 1903 in the Peruvian cookbook Nuevo Manual de Cocina a la Criolla .

Web links

• Demonstration of preparation in a restaurant on YouTube

Individual evidence

1. ↑ Martin Morales: Ceviche - Peruvian cuisine . Fackelträger Verlag, Cologne 2014, ISBN 978-3-7716-4551-9 , p. 88 .
2. ↑ Martin Morales: Ceviche - Peruvian cuisine . Fackelträger Verlag, Cologne 2014, ISBN 978-3-7716-4551-9 , p. 100 .
3. ^ Huffington Post, March 4, 2013. Retrieved May 3, 2015 . 
4. ^ SE Ledesma: Nuevo Manual de Cocina a la Criolla . Lima 1903, p. 18: Lomo saltado. Retrieved May 2, 2016 .