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MARCELO BATATA COOKING CLASS | BLOG
Lomo Saltado:
The Story Behind One of Peru’s Most Beloved Dishes
If there’s one dish that perfectly reflects the richness of Peruvian cuisine and its embrace of other cultures, it’s Lomo Saltado.
This iconic beef stir-fry isn’t just a favorite in Peruvian homes and restaurants—it’s a delicious symbol of cultural fusion: the meeting point between Chinese culinary tradition and Peruvian ingredients.
A Classic Is Born
In the late 19th century, thousands of Chinese immigrants arrived in Peru, bringing with them new ingredients, cooking techniques, and a unique food philosophy. One of their most important contributions was the stir-fry technique using a wok over high heat, which revolutionized traditional Peruvian cooking. From this, Lomo Saltado was born: a perfect blend of oriental technique with local Peruvian flavors like potatoes, yellow chili (ají amarillo), and beef.
What Makes It So Special?
The magic lies in the fire: the sizzling wok seals the beef quickly, keeping it juicy inside, while onions and tomatoes stay fresh and flavorful. Then come the Asian influences—soy sauce and ginger—perfectly blending with native ingredients. And of course, crispy French fries, a beloved staple in Peruvian cuisine, are tossed in to complete the experience, adding a unique texture and flavor that sets this dish apart.
More Than a Peruvian Recipe: A Cultural Symbol
Lomo Saltado is more than tasty. It’s a symbol of how migration and cultural exchange can evolve into something beautiful. Today, it’s one of the most popular dishes throughout Peru and a must-try for anyone looking to truly experience Peruvian food.
Live It in Cusco
At Marcelo Batata Cooking Class, we teach you how to prepare Lomo Saltado from scratch, using authentic techniques, fresh ingredients, and a deep appreciation for the cultural story behind it. If you’re looking for the best experience in Cusco beyond Machu Picchu, our cooking class is the perfect way to connect with Peru through its cuisine.
