A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Lomo Saltado & Pisco Sours
Friday, June 11th
1:00 - 2:30 PM Pacific
Join Chef Nacho from Peru and learn how to make one of Peru’s most famous dishes — Lomo Saltado — a beef and vegetable stir-fry complete with the perfect Peruvian accompaniments of potatoes and rice, as well as a fresh Pisco Sour!
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Enjoy some of our favorite Peruvian tunes while you get ready for class!
Lomo Saltado (Peruvian Beef Stir Fry)
2-3 Servings
1 onion, leave uncut for class
2 tomatoes
1 teaspoon cilantro
1 clove garlic
Fresh pepper (jalapeño, yellow chili pepper, etc)
1 ounce vinegar
1 ounce soy sauce (can substitute with gluten-free soy sauce)
200 grams (nearly 1/2 lb) beef tenderloin*
4 small or medium potatoes
1 cup of rice
2 1/2-3 cups vegetable oil or canola oil, for frying
Salt & pepper
*For a vegetarian option, replace beef with veggies of your choice! Chef Nacho’s recommendations include:
1-2 zucchini
1 red bell pepper
1 cup mushrooms
1/2 cup snow peas (in pods)
1 head broccoli
Scallions
Sesame oil
Pisco Sour
1-2 cocktails
3 ounces Pisco (or substitute white Tequila)
1 ounce lime juice
1 ounce simple syrup
5 cubes ice
a few drops of Angostura bitters
2 egg whites
Equipment
Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 - 2 frying pans
Knife & Cutting board
Glassware for serving cocktails
Blender or cocktail shaker