Chef Javier Florez of “Aromas del Peru” shares “Lomo Saltado” recipe
Chef Javier Florez of “Aromas del Peru”, a five-restaurant chain in South Florida which he co-owns with his wife Marita Astete, shares his recipe for one of his favorite Peruvian-Fusion dishes, “Lomo Saltado”.
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Florez, who was born in Lima, Peru, and graduated from the Instituto de los Andes, has been living in Miami for more than a decade and has garnered countless culinary industry awards and recognitions. In late 2014, he was honored with the prestigious Cuchillo de Oro (Golden Knife) award by the Peruvian American Chef Association in Washington, D.C. and was named the best Peruvian Chef in the nation at the Peruvian Culinary Awards Gala.
Chef Javier Florez’s instructions on how to make his version of Lomo Saltado, “a popular Peruvian dish, a stir fry that combines marinated strips of sirloin, or other beef steak, with a variety of vegetables, served with french fries and rice”:
“One of the secrets to making a good Lomo Saltado is for the wok to be very hot; a wok is a versatile round-bottomed cooking vessel also known as a stir fry pan, which the Chinese brought to Peru in the 19th Century. The wok became a valuable cooking tool which Peruvians adopted and used to make saltados.
In this case, we’re making Lomo Saltado which is a dish that came about through that Chinese influence and through a fusion of Peruvian and Chinese cuisine also referred to as Chifa tradition, as was the use of soy sauce and other Chinese ingredients.
Today’s Lomo Saltado will be made using tenderloin, small pieces of steak cut into thin strips. It’s also important that the oil is hot enough in order to ‘saltearlo’, stir fry it, and be able to flambé it later on. (To flambé is to cover food with liquor and set it alight briefly.)
We flambé it so that the steak can acquire a certain smoked taste. I like to let the steak simmer in the oil for a while so it can brown on one side and turn soft on the other. I then flambé it and take red onions and tomatoes, which are also cut into small pieces, and throw them into the wok with a little bit of cilantro and some ahi amarillo Peruvian Yellow Chile Pepper.
I also like to mix in a little bit of garlic, some salt and some pepper along with a hint of cumin to give it some flavor. I throw all the ingredients into the wok and I mix it all up. Once the ingredients have been stirred together, I like to add a little bit of white wine and some vinagre tinto red wine vinegar as well as some soy sauce, which again represents the Chinese influence in this dish.
We let the sauce come to a reduction (the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling) and at Aromas del Peru, we also like to use a little bit of Pisco, which is a colorless brandy produced in winemaking regions of Peru, in order to give it a unique flavor.
If you follow these steps, you’ll see it’s a very simple and quick dish to prepare. After the sauce has reduced, it’s pretty much done and ready to be served. Lomo Saltado is served with a cup of white rice and some french fries.
The use of both starches also represents the fusion of Peruvian and Chinese cuisine, with the potatoes originating in Peru and the rice originating in China.
The combination is truly delicious. To top it off, I like to garnish the dish a little bit more cilantro as finishing touch and that’s all, the next step is to dig in and enjoy!”
Watch Chef Florez’s live video recording at the Aromas del Peru location in Coral Gables, Florida and see him work his magic while making Lomo Saltado as described above on our Facebook Page and share the recipe with your friends.