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About Nacho: As the resident chef at a boutique hotel nestled about 9,500 feet above sea level in the Andes Mountains, Chef Nacho not only makes exquisite dinners for our travelers when we visit on our Taste of Peru Tour but also hosts special Peruvian cuisine cooking classes live from his home kitchen! Read more about Chef Nacho’s story!

Location: Urubamba, Peru

About Cristo & Yoli: We’ve been touring the Andes and Machu Picchu with Cristo for years now on our Taste of Peru Tour. When Cristo isn’t showing us around his beautiful country, he is a mountain explorer, amateur photographer, and professional tour guide in Cusco. What Cristo enjoys most about his work is the opportunity to share the culture and history with many travelers from all over the world. His wife, Yoli, is a tour guide as well who has also been working in the industry for over 20 years.

Location: Cusco, Peru

Ingredients

Rice

• 1 tablespoon vegetable or canola oil

• 1 clove garlic, minced

• 1 1/2 cups water

• 1 teaspoon salt

• 1 cup rice

French Fries

• 4 small or medium potatoes, skins on, cut into strips like french fries

• 2 1/2-3 cups vegetable oil or canola oil, or enough to cover the fries

• Salt

Lomo Saltado

• 200 grams (7 ounces) beef tenderloin, cut into 1/2” pieces

• Salt & pepper

• Vegetable or canola oil

• 1 red onion, peeled and cut into 1” strips

• 2 tomatoes, cut into 1” strips

• Fresh pepper, cut into thin strips (jalapeño, yellow chili pepper, etc)

• 1 teaspoon chopped cilantro

• 1 oz (2 tablespoons) vinegar

• 1 oz (2 tablespoons) soy sauce

  • Gluten-free substitution: tamari

*For a vegetarian option, replace beef with veggies of your choice. Cut vegetables to be same size as onion and tomatoes:

• 1-2 zucchini

• 1 red bell pepper

• 1 cup mushrooms

• 1/2 cup snow peas (in pods)

• 1 small head of broccoli

Instructions

Rice

Add oil to a small pot and heat on medium. Add minced garlic and cook for 30-60 seconds, or until garlic is fragrant but not burned. Add 1 1/2 cups water to the pot and bring to a boil on high heat. Once boiling, add salt and rice and stir. Cover and cook on high heat for a few minutes, then reduce to low heat and cook until water has evaporated and rice is cooked. Once cooked, remove from heat. While the rice is cooking, prepare the french fries.

French Fries

Pour vegetable or canola oil into a large pot and heat on medium-high. Once hot, add the sliced potatoes and separate with a slotted spoon or metal spatula. Once fries are cooked through and are golden brown, remove from the pot with a slotted spoon or metal spatula and place on a plate lined with paper towels. Season with salt to taste.

Lomo Saltado

Place beef pieces in a bowl and season with salt and pepper to taste. Mix together.

In a large sauté pan or wok, add a few tablespoons oil and heat on high heat until smoking.

For meat version:

• Add the beef and stir fry for a moment. Remove the beef from the pan and place into a bowl and set aside.

• Add the onions to the pan and stir fry. Add tomatoes and chili pepper and stir fry. Add the beef back in, then add half the cilantro. Add vinegar and soy sauce or tamari. Continue stir frying all together until meat is desired temperature - rare, medium, etc. Add salt and pepper. Add the rest of the cilantro. Remove from heat.

For vegetarian version:

• Add the mushrooms and cook until tender.

• Next, add remaining vegetables, soy sauce or tamari, vinegar, and half of the cilantro. Cook until vegetables are tender but not mushy. Add salt and pepper. Add the rest of the cilantro. Remove from heat.

Plate & Serve

Put a spoonful of rice on a plate and place the lomo saltado next to it, then the french fries next to that. Buen provecho!

How to Make Lomo Saltado Vegetarian

How to Sauté Your Protein

How to Cut Your Potatoes

When to Salt Your Papas Fritas