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Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.
Lomo saltado is a dish which originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture. [ 1 ] Chifa is a Chinese Peruvian culinary tradition based on Cantonese elements fused with traditional Peruvian ingredients and traditions.
A local staple is Lomo Saltado, also known as saltadito. Sliced beef (tenderloin or in Spanish "lomo") is stir-fried with, garlic, cumin powder, tomato and Spanish onion and fried-mixed with already fried French cut potatoes, coriander and parsley and accompanied with white rice. Salt and black pepper is also added to taste.
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Lomo (meat), meat from the loin Caña de lomo, Spanish cured pork tenderloin; Lomo saltado, a Peruvian sauteed dish; Lomo a lo pobre, ...
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[1] [2] [3] Adobo: Pork marinated with concho de chicha (corn beer sediment) and spices, cooked in a pot with onions, served with bread. Aguadito; Aguadito de mariscos: Rice stew with vegetables with shellfish and some shrimps. [4] [5] [6] Ají de gallina: A chicken stew made with cream, cheese, aji (hot pepper), and peanuts. [7]
Typical dishes in the mountain region include: hornado, fritada, humitas, tamales, llapingachos, lomo saltado, and churrasco. Pork, chicken, beef, and cuy are popular in the mountain regions and are served with a variety of grains (especially rice and corn or potatoes).