When I first landed in Lima, Peru, I thought my adventure was going to be mostly about family—meeting my grandmother, sitting in her garden, maybe helping her cook a few things. But somewhere between the bustling streets of Lima and the quiet villages in the Sacred Valley, I realized that Peru is as much about its food as it is about its landscapes.
One dish in particular has stayed with me long after I came back to the States: Lomo Saltado. At first, I thought it was just beef stir-fry, something I’d seen at take-out places back home. But no, this was different. It was like a dance between two cultures—Peruvian and Chinese—born out of history and migration. And the flavors? Bold, smoky, tangy, and comforting, all at once.
Let me take you through how I experienced it, the places I visited, the meals that led me there, and finally, how to make it the way my abuela (grandmother) showed me.
Discovering Peru: The Places That Led to Lomo Saltado
Lima – The First Taste
Lima was overwhelming at first. The streets were alive with honking cars, street vendors calling out, and the ocean breeze cutting through the city. I wandered through Miraflores, with its cliffs overlooking the Pacific, and tried anticuchos—grilled beef heart skewers sold by street vendors. Smoky, spicy, and chewy, they were unlike anything I’d ever eaten.
Then there was ceviche in Barranco, the bohemian neighborhood. Fresh fish cured in lime juice, with red onions and sweet potatoes. I thought, “Okay, maybe this is the best food in Peru.” But I had no idea what was waiting for me inland.
Cusco – The Heart of the Andes
In Cusco, I felt history pressing against every cobblestone. Here, I tried alpaca steak for the first time. Lean, almost sweet, and surprisingly tender. I also learned about chuño, freeze-dried potatoes that Andean families have used for centuries. Food here wasn’t just about taste—it was about survival and tradition.
It was in Cusco that I also tasted chicha morada, a purple corn drink spiced with cinnamon and cloves. Sweet, refreshing, and a little bit magical.
The Sacred Valley – Simplicity and Warmth
Visiting the Sacred Valley, I got to eat pachamanca, a traditional feast where meats and vegetables are cooked underground with hot stones. The earthiness of the potatoes, the smokiness of the lamb, and the sense of community made me realize that food here isn’t just about filling your belly—it’s about gathering people together.
And then came Lomo Saltado, the dish that combined everything I loved about Peru: tradition, fusion, and fire.
Lomo Saltado – A Story on a Plate
My abuela explained it to me like this: in the 19th century, Chinese immigrants came to Peru and brought their cooking techniques with them. Stir-frying over high heat, using soy sauce, and tossing vegetables in a wok became part of the Peruvian kitchen. Out of this meeting of cultures was born Lomo Saltado.
It’s a dish that’s quick but dramatic—meat seared over high flames, onions and tomatoes tossed in, French fries mixed in at the end, and always served with rice. Because, as abuela said, “In Peru, there’s no such thing as too many carbs.”
Step-by-Step Recipe: Lomo Saltado
Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 1 lb (450 g) beef sirloin or flank steak, cut into strips
- 2 tbsp soy sauce
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 medium red onion, cut into thick wedges
- 2 tomatoes, cut into wedges (firm, not too ripe)
- 1–2 fresh aji amarillo peppers (or substitute yellow bell pepper + chili), sliced
- 3 tbsp vegetable oil
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
- 2 cups French fries (homemade or frozen, fried until golden)
- Steamed white rice (for serving)
Instructions:
Step 1 – Marinate the beef
- In a bowl, mix soy sauce, vinegar, and garlic.
- Add the beef strips and let them sit for about 10–15 minutes while you prep the vegetables.
Step 2 – Heat the wok
- Heat vegetable oil in a large wok or skillet over very high heat. The pan should be smoking hot—that’s what gives Lomo Saltado its seared flavor.
Step 3 – Cook the beef
- Add the beef to the hot pan, stir-fry quickly for 2–3 minutes until browned but still juicy. Remove the beef and set aside.
Step 4 – Stir-fry the vegetables
- In the same pan, toss in the onion, tomatoes, and aji amarillo. Stir-fry just until the onions soften slightly and the tomatoes start to release juice, but don’t let them turn mushy.
Step 5 – Bring it all together
- Return the beef to the pan. Toss everything together quickly, adding salt and pepper to taste.
- Gently fold in the French fries so they soak up some of the juices without getting soggy.
Step 6 – Serve hot
- Plate the stir-fry with a side of steamed white rice. Sprinkle chopped cilantro on top.
Nutrition (Per Serving – Approximate)
- Calories: 520
- Protein: 32 g
- Fat: 20 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Sugars: 6 g
Final Thoughts
Sitting at my abuela’s wooden kitchen table, with sunlight streaming through the window, I realized that Lomo Saltado isn’t just food—it’s history in motion. It’s the story of Chinese immigrants blending their traditions with Peruvian flavors. It’s the story of families cooking quickly after long days of work. It’s the story of Peru itself, always evolving, always mixing, always alive.
And for me, it was more than a recipe—it was a memory. The sizzle of the beef, the sweetness of the tomatoes, the tang of the vinegar—all tied together with the laughter of my grandmother reminding me not to burn the onions.
If you ever find yourself in Peru, you’ll taste many amazing dishes. But Lomo Saltado? That’s the one that will whisper the story of Peru’s heart straight to your soul.
