The origin of lomo saltado goes further back in time than one might initially think; and it is that this traditional Peruvian dish is mentioned in documents dating from the late 19th century.
How to Call It
At the time, it was referred to by three different names: "beef tenderloin", "Chorrillana tenderloin", and "jumping tenderloin".
And despite not having a specific history, it is well known that it was born under the influence of Chinese dishes, making it a perfect blend of Peruvian flavors and oriental cuisine.
From the latter, it adopted the cooking technique in a frying pan, which gave it the name "lomo saltado", since this word is used to describe a person who jumps.
What impresses everyone is how it went from being a dish inspired by previously seen foods to becoming one of the typical dishes of Peru.
But it does not limit itself to that origin; it has spread to all places where Peruvians reside.
A Way to Prepare It
A dish made with rice, beef, and fried potatoes, mixed with red onions, yellow aji paste, tomatoes, and soy sauce; which are cooked in a wide skillet or wok.
Additionally, sometimes a splash of pisco is added, while other times sillar.
