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Tuesday, June 28th, 2011

Peruvian Recipe: Lomo Saltado

Peruvian-cuisine/ lomo saltado

A lot of typical Andean foods are comfort foods for me. I know comfort foods are usually something that reminds you of your childhood, but comfort foods for me are related to places and times when I felt everything about life was good, much like the time I spent living in Ecuador. This is a Peruvian recipe for lomo saltado (Ecuadorians make it too) from Fighting Windmills that is simple and so tasty.


– 1 pound beef cut in bite-sized strips (thinly sliced beef works the best)
– 2 tomatoes cut in crescent-shaped pieces
– 1 red onion cut in crescent-shaped pieces
– Ají amarillo to taste (about 1 tsp) *
– Red vinegar to taste
– Chopped fresh cilantro to taste
– Minced garlic to taste
– Vegetable or olive oil
– Salt and pepper to taste
– French fries


– Season the beef with salt, pepper and ají amarillo (you can vary the taste with soy sauce, ají panca, Worcestershire sauce, and/or ground cumin). Heat oil in stainless steel pot and pan-fry the beef (put in a little at a time so that the meat doesn’t boil.)


– Stir in the garlic. Add the onion, tomato, and a little salt, stirring constantly. Add a little red vinegar. Cook 2-3 more minutes.


– Add the chopped cilantro. Add cooked french fries (it’s okay if they end up soggy) and stir. Serve immediately with white rice.


– To make the fries, peel and cut a large yellow potato and fry it in oil. Just heat about an inch of oil in a stainless steel frying pan. Being careful not to splash, gently slide the cut potato into the oil. When they are brown, take them out with a metal slotted spoon and place them on paper towels to absorb the extra oil. Shake a little salt on them while they are still very hot.


Notes and Modifications:
* You can find ají pastes preserved in jars. Try your local Latino or Asian food market. You can also buy them online at La Bodega Peruana (the Peruvian Market). The weight varies from 7.5 to 8 ounces.


Although the recipe calls for crescent shape tomatoes and onions, I actually prefer thinly sliced rings of tomatoes and onions.


Finally I have had great results seasoning the beef with adobo as well.


Thanks to Fighting Windmills for this yummy recipe. You can find some more great Peruvian recipes on her blog.

© 2011 – 2013, The Editors. All rights reserved.

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InCultureParent is an online magazine for parent's raising little global citizens. Centered on global parenting culture and traditions, we feature articles on parenting around the world and on raising multicultural and multilingual children.

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