Que Buen Lomo | What A Good Lomo - Lomo Saltado!

Que Buen Lomo - What a good Lomo!  It show beats a regular and plain "Plato de Carne Asado" that is served in most Latin/Mexican restaurants in the U.S.  (Hey, I love Plato de Carne Asado but it pales in comparison to the delicious Lomo Saltado Peruano).   

Here is the famous Peruvian dish "Lomo Saltado" being prepared at the Peruvian restaurant "El Rincon de Chabuca" in Miami Beach Florida.  Peruvian Salsa music in the background. 

 

"Preparacion de un Lomo Saltado en el restaurante El Rincon de Chabuca en Miami Beach, Florida."

Lomo is very easy to prepare, with the correct Peruvian ingredients & the right type of kitchen (you can't cook it correctly with American style residential kitchens).  It is 100% Peruvian cuisine!  In Argentina, the beef capital of the world, the locals will kill you to get a plate of Peruvian Lomo Saltado to eat!    

Something about the style - Peruvian Lomo Saltado!  "Algo Por El Estilo - Lomo Saltado Peruano.  Una comida muy facil de hacer, 100 % peruana, pero que mata a los argentinos."

Peruvian Cuisine is currently the rage in the land of beautiful football, steak & beef, tango, and hot guachas - Argentina.

Picture of the Peruvian Lomo Saltado.

The Peruvian Lomo Saltado is a dish that is part stir-fry (originally inspired by Criollos, Peruvians of Spanish heritage and later by the Chinese); as there are 1,000s of Chinese restaurants called "chifas" in Peru thanks to a large population of Asian immigrants.  It is not Andean cuisine, but Limeno Criollo from the capital Lima, Peru.  

 

At its most basic, Lomo Saltado is cuts of beef stir-fried with vegetables like onions, peppers, and tomatoes, served with rice and french fries and intended to all be mixed together. In the hands of Peruvian Celebrity TV chef Gaston, it is a revelation.  The beef is perfectly textured, the vegetables still firm but well roasted, the rice (mixed with huge kernels of corn) needs no accompaniment (although it mixed great with the sauce from the meat), and the "fries" made from native yellow potatoes taste as though butter had been pressure-injected into the soft flesh beneath the paper-thin skin crisp from frying.  There is huge difference in taste and texture from eating Lomo Saltado in Peru vs eating it outside of Peru.  Lomo Saltado is very deliciouss to eat at some of the fine Peruvian restaurants in the U.S., but in Peru - Lomo Saltado is unbelievable!   

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