English Project

By: Mathias Sanchez, Jesus Quintana and Ariana Espinoza

Origin of Lomo Saltado
The lomo saltado is a star dish of Peruvian cuisine, with records dating
back to the end of the 19th century when it was called beef tenderloin
or lomito a la chorrillana.
Influenced by Cantonese Chinese cuisine, this dish offers spices and a
mix of Peruvian and Oriental Creole cuisine.
Oriental influences are displayed through the use of pan cooking
techniques, as well as Asian ingredients such as Chinese onion and soy
sauce, now known as lomo saltado
Ingredients
beef garlic
soy sauce green chili
salt red or white vinegar
pepper tomato
cumin parsley
onion potatoes
oil
 Preparation
1. The beef is cut into thick strips and 5. The tomatoes, garlic, and aji amarillo
seasoned with salt, pepper and paste are added then cooked for
ground garlic another 5-7 minutes
2. The onions and tomatoes are cut 6. Fries and cilantro are toss gently to
into thick wedges , the yellow coat the fries in the sauce
pepper is cut into thin strips 7. The rice is served
3. Then the potatoes are cut into
thicks, and are fried in plenty of oil
8. Enjoy!
4. In the next step the pan is heated
with oil until it begins to smoke,
inmediatly the beef is added and let
cook for 5-6 minutes
Our favorite peruvian dish
This is our favorite dish because the lomo saltado is a delicious ,also his
preparation is not difficult, its simple but too luscious.
This being a dish that we can all make at home and his ingredients easy
to buy, is not expensive, in addition to providing the necessary proteins
and calories for our body, we love this dish.
¡Thanks for your attention!
And thanks for your time