Brief story
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History of Lomo Saltado:
There are two versions on
the history of the Lomo
Saltado, the first one says
that it is a dish created by
the Peruvians and the
second says that it is a
dish created in the chifas,
where two dishes that
already existed called
Lomo de vaca and lomo a
la chorrillana fused and
gave rise to what we
know today as lomo
saltado
Ingredients
Preparation
1. Cut the loin into pieces and
 Beef tenderloin season with garlic, cumin and a
 Red onion spoonful of vinegar.
 Tomatoes
2. Add the meat to the pan and fry it
 Yellow pepper cut into for a few seconds. then save the
strips meat
d  Oil
3. Now in the same pan add the
 Cooked white rice chopped onion, tomato, yellow
 Yellow potatoes pepper and a little oil. Fry
 Coriander leaves everything for a few seconds and
 Vinegar add the vinegar. Add the meat you
 Minced garlic reserved and mix everything
 1 Tablespoon cumin 4. Serve on a plate a little of the loin
 Salt to taste and leave a little to mix with the
French fries. Add the chips to the
rest of the spine in the skillet, mix
and serve again.
5. In Peru we love rice, so this dish is
also accompanied by white
ricefrancés y alemán.