Dish

Lomo Saltado

LOH-moh sahl-TAH-doh

Also Known As Lomito Saltado

Roasted, Grilled and Fried Dishes

A Peruvian stir-fry of marinated beef strips, red onion, tomato and french fries, seasoned with soy sauce. The dish is a signature of chifa, the Cantonese-Peruvian culinary fusion born of Chinese indentured labor migration to Peru beginning in the 1850s, which married wok stir-frying technique to Peruvian ingredients like beef and potato.

Facts

Disputed

Origin Period, To (Year)

to 1929 3

Marks the 1920s, when the first dedicated Chinese (chifa) restaurants opened in Lima following the earlier import-company presence, closing the bracket the live origin-start-year fact opens at 1903 (the dish's earliest documented cookbook mention, in Nuevo Manual de Cocina a la Criolla). No source gives an exact date for when the modern criolla version (with french fries, tomato and aji amarillo) took its now-standard form; that narrower question remains genuinely undocumented and is not asserted here.

Origin Period, From (Year)

from 1903 2

the subject's own accountMarks the earliest documented recipe, in the Peruvian cookbook Nuevo Manual de Cocina a la Criolla, evidencing the dish's assimilation of Cantonese stir-fry technique into Peruvian criollo cooking; large-scale Chinese immigration to Peru began between 1849 and 1874.

Origin Regionthe subject's own account

Peru (chifa, Chinese-Peruvian cuisine) 2

Classification

Course

Main Course 1

Connections

Associated With

Chinese Cuisine

Lomo saltado is a signature chifa dish, the Cantonese-Peruvian culinary fusion born of Chinese indentured labor migration to Peru from the 1850s, marrying wok stir-frying technique to Peruvian ingredients.