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Lomo saltado is a traditional dish consisting of stir-fried marinated slices of sirloin or beef tenderloin, onions, yellow Peruvian chilis, and tomatoes. The dish is typically served with French fries and rice on the side, and can be found on the menus of almost all Peruvian restaurants, whether simple or upscale.
The dish has had a big Asian influence due to the influx of Chinese immigrants during the 19th century. Over the years, some Chinese cooking techniques were combined with the Peruvian, and new dishes were invented, such as lomo saltado. Today, there are many variations on the dish, so beef can be replaced by chicken, when it is called pollo saltado.
MOST ICONIC Lomo saltado
View moreArroz chaufa is a popular Peruvian dish with a great influence of Chinese cuisine. It consists of a combination of fried rice, meats, vegetables, and fruits. Most commonly, rice is fried with shredded chicken, salami, garlic, ginger, slivered almonds, eggs, chicken stock, soy sauce, pineapple chunks, and pineapple juice, although there are numerous variations on the dish using ingredients such as fish, beef, pork, jerky, and even alligator meat.
Once prepared, the dish is typically garnished with chopped scallions and coriander.
MOST ICONIC Arroz chaufa
View moreSaltado de vainitas is a traditional stir-fry dish originating from Peru. It's usually made with a combination of chicken or beef, green beans, onions, bell peppers, hot peppers, garlic, spices and herbs, salt, and pepper. The beef or chicken is cut into strips and stir-fried in oil and then mixed with hot peppers, bell peppers, onions, garlic, and boiled green beans.
The mixture is stir-fried with herbs, spices, and soy sauce, seasoned with salt and pepper, and then served with fried potato batons and white rice on the side.
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Picante de mariscos is a traditional dish originating from the coastal regions. This spicy stir-fry is usually prepared with a combination of garlic, oil, potatoes, onions, white wine, hot chili peppers, cumin ,parsley, and seafood such as squid, mussels, clams, and shrimp.
The washed and chopped seafood is cooked with the vegetables and white wine until the sauce thickens. Once done, this seafood stir-fry is traditionally served with boiled potatoes topped with chopped parsley. If desired, the dish can be enriched with the addition of hard-boiled eggs, pecans or walnuts, and tomatoes.
MOST ICONIC Picante de mariscos
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Saltado de coliflor is a traditional stir-fry dish originating from Peru. It's usually made with a combination of cauliflower, potatoes, oil, salt, pepper, onions, hot peppers, garlic, tomatoes, and parsley. The cauliflower florets are boiled in salted water and drained.
The potatoes are cut into batons and deep-fried in hot oil, then set aside. The cauliflower is stir-fried in oil with onions, hot peppers, garlic, tomatoes, and parsley. The dish is seasoned with salt and pepper and served with fried potato batons and white rice on the side.
Seco de chabelo is a traditional stir-fry dish from the northern coast of Peru, particularly from the Piura region. The dish primarily consists of plantains (preferably ripe for a touch of sweetness) and beef or dried beef (cecina). The beef or dried beef is first cooked and shredded.
Separately, the plantains are fried until they achieve a caramelized texture. These ingredients are then combined and fried together, along with seasonings like garlic, onion, aji (chili pepper), and tomatoes. Seco de chabelo is characterized by a mix of savory and slightly sweet flavors, owing to the combination of meat and ripe plantains.
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