When people hear “Peruvian cuisine,” many may think of spices and herbs. However, there are actually Peruvian dishes that use soy sauce. One of them is Lomo Saltado, a Peruvian dish with flavors that Japanese diners may find very familiar. It is made by quickly stir-frying beef, onions, and tomatoes over high heat, then seasoning them with soy sauce and vinegar.
It is also served with a heaping portion of French fries and rice. When I first saw it, I thought, “French fries served with a stir-fry? And with rice too?” It was quite a surprise. French fries and white rice on the same plate made it seem like such a powerful dish. But once I took a bite, the umami of the beef, the savory aroma of soy sauce, the sweetness of the onions, and the pleasant acidity of the tomatoes all came together perfectly, and I couldn’t stop eating. Now it is one of my favorite Peruvian dishes.
A very simple name
“Lomo” means beef, and “saltado” means stir-fried. In other words, it simply means “stir-fried beef.” Just as the salchipapa I introduced before meant “sausage and potatoes,” Peruvian dishes often have very straightforward names. The name alone may make it sound like a simple dish, but Lomo Saltado is packed with Peruvian history and culture.
A Peruvian dish influenced by Chinese cuisine
The most interesting thing about Lomo Saltado is that, although it is a Peruvian dish, it was influenced by Chinese cuisine. In the 19th century, many Chinese immigrants came to Peru, and Chifa was born from the fusion of the culinary culture they brought with them and Peruvian ingredients. There are several theories about the origin of the name “Chifa,” but one says it comes from the Chinese phrase “chi fan,” meaning “to eat a meal.”
Today, there are many Chifa restaurants throughout Peru, and they are something like neighborhood Chinese restaurants in Japan. They are familiar places where families and friends can casually enjoy a filling meal together. Lomo Saltado is also one of the representative dishes born from this Chifa culture.
By combining the Chinese cooking technique of quick stir-frying over high heat with soy sauce seasoning and Peruvian beef and vegetables, a dish unlike anything else was created. For Japanese diners, the aroma of soy sauce may be why it feels somehow nostalgic, even when trying it for the first time.
The beef is not the only star
In Lomo Saltado, not only the beef but also the onions and tomatoes are essential. And what is most surprising of all is the generous amount of French fries. Some people stir-fry the French fries together with the soy sauce, while others serve them separately without stir-frying them. It seems the way it is made varies slightly by household. Personally, I love the onions in Lomo Saltado. When I make it at home, I use more onions than the recipe calls for.
One part of making Lomo Saltado that takes more work than you might expect is preparing the French fries. You have to peel a large amount of potatoes and fry them batch after batch. However, this extra effort is what creates the variety of textures unique to Lomo Saltado.
If you want a taste of everyday Peru
If salchipapa is a classic late-night junk food, and Pollo a la Brasa is a weekend feast to share with family, then Lomo Saltado is a dish that lets you experience Peru’s history and culture. There are many ways to enjoy it, from casual Lomo Saltado at market eateries to refined versions made with high-quality beef at upscale restaurants.
A fusion of culinary culture brought from China and Peruvian ingredients, Lomo Saltado is now loved by many as a national dish. If you ever have the chance to visit Peru, be sure to try it at least once. Well, here’s where I say “Adios!”
