Lomo Saltado

A Peruvian-Chinese mash-up: beef is wok-fried with onion, tomato and soy, then piled over French fries and white rice. "Chifa" cooking gave the country one of its most popular plates.

Lomo saltado emerged from the fusion of Peruvian and Chinese culinary traditions, brought by Chinese immigrants who arrived in Peru in the 19th century. The dish reflects the "chifa" style—a Peruvian-Chinese cuisine that adapts Cantonese wok cooking to local ingredients—combining marinated beef strips, onions, tomatoes, and soy sauce, often finished with vinegar or aji amarillo.

Regional variations exist across Peru, with some versions adding a splash of pisco or using different cuts of beef, but the core identity remains constant: a savory, stir-fried dish served over French fries and white rice. Its widespread popularity makes it a beloved national dish, symbolizing the cultural blending that defines modern Peruvian gastronomy, and it appears in both humble eateries and upscale restaurants alike.