What is the origin of the Lomo Saltado?

The lomo saltado is a typical dish of Peruvian cuisine. Its origin dates from the end of the nineteenth century, where it was known as “beef tenderloin”, “sauteed lomito”, “lomito a la chorrillana” or “lomito al juice”. It is considered one of the best dishes in Peru.

This delicious dish comes from two cultures: the Chinese and the Peruvian, where it has been able to balance a perfect flavor and color. It is made with beef tenderloin, red and Chinese onions, yellow pepper, sherry and Sillao.

Know the origin of the loin sauteed from Peru
Recall that the Chinese began to arrive in Peru in a massive way in 1849, where they brought their condiments and sauces that they sold on the well-known Capón Street in the Center of Lima.

Also, Lomo Saltado is found in all menus of Peruvian restaurants in Miami and in the world, it has become the flagship dish, in addition to ceviche. Without a doubt, it has become a positive contribution to the gastronomic culture of Peru.

It should be noted that the Inca Garcilaso de la Vega reports that the first cattle arrived in Peru in 1538 and when the meat began to be sold it was too expensive. However, it was gradually falling in price. He also states that the first cows should have arrived shortly after the conquest, and that they took time to sell.

The best Lomo Saltado!
For this reason, there are not many Peruvian dishes with beef. The sauteed loin is a product of the influences of Chinese culture, which has given very important contributions to the culinary culture of Peru.

Also, Gastón Acurio said in an interview: “It has Inca, Spanish and especially Chinese influence. It has the Asian technique of the pan and sauteed in cooking, giving rise to what we know now as sauteed loin, accompanied by potatoes on a separate plate, in the 40s. Five decades later the potato is incorporated in a single presentation ”.

Today, the sauteed tenderloin is found in the menu of all Peruvian restaurants in the world. Without a doubt, the sauteed loin is one of the most representative dishes of Peruvian cuisine. It is a dish that without the contribution of oriental food, would not have been possible to make.

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