Peruvian Lomo Saltado
This is an good recipe. I would only add that yes, red onions are more tasty and more authentic. Also, I prefer my lomo saltado to be more crispy and "fresh" rather than "stewey", so i put the onions near the end so that they are just cooked, and I just put the fries on top at the end so they stay crispy.
I always serve this with Peruvian white rice (simple- just fry up some garlic with a little bit of oil, put the rice in, let it fry a little, then put the water and let it cook.) and maduros (fried sweet plantains).
9 users found this review helpful
May 17, 2011