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21 October, 2019

As is well known and continues to spread, Peru has a great natural and cultural wealth and it is precisely its diversity that makes it a country of diversirty that makes it a country of exquisite and varied cuisine. That is why, in our blog, we will talk about one of the most famous and delicious flag dishes: The Lomo Saltado.
We will begin by commenting on its origin. Its beginning dates back to the year 1849, since at that time the Chinese immigrants arrived in Peru, bringing with them their seasoning, their own ingredients and their well-known Wok. The latter helped in the elaboration of several dishes, because it could turn the fritters into sauteed flambé. It was in this way that dishes such at “Beef Tenderloin” and “loin a la Chorrillana” merged and gave rise to the “Saltado”.

Our gastronomy ambassador Gastón Acurio, considers it an emblematic dish, whose roots are nourished by both cultures: the Inca and the Asian (especially China’s).


If you come to Lima, we invite you to taste a juicy Faraona Style Lomo Saltado in our Papyrus Restaurant. We assure you that you will enjoy it and want to know more about this dish.


For now, we’ll give you our recipe for this tasty dish:

  • 180gr of thin loin
  • ½ Onion
  • 1 Tomato
  • ¼ Yellow pepper
  • 2 Cups of oil
  • 1½ Yellow potato
  • Salt and pepper
  • ½ Tablespoon of coriander
  • Dehydrated parsley
  • White vinegar
  • Soy sauce
  • Pisco
  • Demi Glace sauce

In addition, you can review or collaborative made with the newspaper La República with more details of its preparation. More information in the next link:

https://larepublica.pe/buenazo/1344132-faraona-lomo-saltado-papyrus

Without a doubt, the Lomo Saltado is one of the favorite dishes of all Peruvians and anyone who has tried it.

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