My Mother’s Ecuadorian Lomo Saltado

My mother’s lomo saltado recipe has been a part of my life since I was a child. Whether we were celebrating a family gathering or partaking in an afternoon lunch, I would always look forward to the savoury flavour of my mother’s lomito. Unlike the traditional Peruvian lomo saltado, my mother avoids using tomato and instead opts for a side of maduros (sweet plantains) and avocado. She admits it is a labour-intensive process, due to the many layers of ingredients. All the same, there’s never a time when she doesn’t make it out of love.Lomo saltado is a traditional Peruvian dish that came about in the early 1900s. Chefs emigrating from China to Peru set up shops in major cities like Lima and Cuzco. The traditional methods of cooking meats and vegetables in a wok caught on, and thus lomo saltado was born. This dish is a perfect combination of two distinct cultures, and has become a well-known favourite across South America for decades.Related: My Grandmother’s Ecuadorian Llapingachos (Stuffed Potato Pancakes)

Great

% Daily Values based on a 2,000 calorie diet