Lomo Saltado — A Taste of Peru

There are certain dishes that are more than just food, and for me, lomo saltado is one of them.

It is one of those meals I truly enjoy cooking — maybe because it has so many things I love all together: tender pieces of beef, onions, tomatoes, soy sauce, and that wonderful flavor that comes from cooking everything quickly in a very hot pan.

And of course, it wouldn’t be lomo saltado without French fries and white rice on the side. Yes, potatoes and rice. That’s the Peruvian way.

I usually start with good pieces of beef, cut into strips and seasoned simply with salt and pepper. I sear the meat over high heat, then add sliced red onions and tomatoes, keeping them slightly firm instead of cooking them too much. A splash of soy sauce brings everything together, creating that savory sauce that gives the lomo saltado its delicious flavor.

Then come the fries. Some people mix them into the lomo so they absorb the sauce; others prefer them on the side so they stay crispy. I like a little bit of both.

But what I love most about making lomo saltado is what it represents to me.

I was born in Peru, and even after living away from home for many years, there are flavors that immediately bring a piece of Peru back to me. Lomo saltado is one of those flavors.

Cooking it makes me happy. I love watching all the ingredients come together, smelling the onions and tomatoes hitting the hot pan, putting everything on the plate, and finally sitting down to enjoy something I made myself.

And, like everything in The Joy of Cooking and Sharing, it is even better when there is someone around to taste it.

Because for me, cooking has never been only about eating.

It is about enjoying the process, remembering where I come from, and sharing a little piece of myself through the food I make.