Lomito Saltado

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Lima, Peru

Lomito Saltado Lima Reviews

Nana_gincin Nana_gin…
70 reviews
El lomito saltado es un plato infaltable en nuestro menú semanal de casa; es netamente peruano y de fácil preparación, y en ocasión de nuestras fiestas patrias, qué mejor motivo para ser bien criolla en la cocina.

Este plato tradicional se originó a fines del siglo XIX, por influencia de los cocineros cantoneses (chinos) que se afincaron en la limeña calle Capón creando el hoy famoso barrio chino, por lo que se le considera parte de la gastronomía peruano-china, al igual que el arroz chaufa, ya que uno de sus ingredientes es la salsa de soja o sillao y se prepara en wok.

Inicialmente, se le conoció como "lomito a la chorrillana" por las tiras de cebolla, también como "lomito de vaca" o "lomito salteado" para terminar como "lomito saltado".

Los ingredientes son: carne de res cortado en cubos sazonada con un poco de sal y pimienta, que se sella en un poco de aceite bien caliente; en ese mismo aceite se fríe la cebolla cortada en tiras, cuando está cocido se agregan los ajos y ají especial, sal y pimienta, se deja dorar un rato, luego se agrega el tomate y cuando empieza a soltar su jugo se agrega la carne y se deja cocer, luego se añade un chorro de vinagre, sillao, las papas fritas, el culantro picado, se rectifica la sazón y se deja que dé un hervor. Se sirve acompañado de arroz blanco.

En esta ocasión, el menú se completó con tamal chinchano con su salsa de cebolla (ají limo, ají amarillo, cebolla, jugo de limón y un poco de sal), ensalada para quien desee y de postre nuestra rica mazamorra morada.

Espero les guste. Buen apetitoooo!


The "lomito saltado" is a dish ubiquitous in our weekly menu at home; is distinctly Peruvian and easy to prepare, and on the occasion of our national holiday, what better reason to be very Creole in the kitchen.

This traditional dish originated in the late nineteenth century, influenced by Cantonese chefs (chinese) who settled in Capon Street creating the now famous Chinatown, so it is considered part of the peruvian-chinese cuisine like chaufa rice, because one of its ingredients is soja sauce or sillao and is prepared in wok.

Initially, it was known as "lomito a la chorrillana" by strips of onion, also as beef tenderloin or sautéed tenderloin to finish as "Lomito saltado"

The ingredients are: beef cubed seasoned with a bit salt and pepper, which is sealed in a little hot oil; in the same oil frying onion shredded, when cooked put garlic and special chili, salt and pepper are added, to allow to brown a bit, then add the tomatoes and when it begins to release its juices adding the meat let it cook, add then a splash of vinegar, soja sauce, fried potatoes, chopped cilantro, the seasoning is rectified and let give a boil. Serve with white rice.

This time, the menu was completed with tamal of Chincha with onion sauce (limo ají, yellow ají, onion, lemon juice and a little salt), salad and dessert our rich purple porridge.

Hope you like it. Boooon appetit!
The menu complete. Lomito, salad,…
Beef, onion, tomatoes, potatoes.
White rice
Frying potatoes
7 / 7 TravBuddies found this review helpful/trustworthy
Ils1976 says:
I am not all that keen when it comes to toooooo spicy, but a little bit is always fine and thanks for yet again making me feel hungry ... I hope one day we can really meet up and have a great diner together ... that would be a blast! :D
Posted on: Aug 04, 2014
Nana_gincin says:
No problem girl, sit, here comes a dish of lomito, a tamale ... do you like it spicy?, have onion sauce ... something more? :D :D
Home sugerences (marketing, marketing) ... a combinated (rice with milk/purple porridge) :D ... bon appetit my friend! :)
Posted on: Aug 02, 2014
Ils1976 says:
I missed reading your cooking items and afterwards getting hungry ... serves me right for not coming to this site more often ... nicely written Nancy! :D
Posted on: Aug 02, 2014
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