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LIVE Lomo Saltado Class with Cristo & Yoli from Cusco


Class


LIVE Lomo Saltado Class with Cristo & Yoli from Peru - December 8 at 3:00 PM - 4:30 PM
$55.00

Join Cristo & Yoli from Cusco, Peru and learn how to make Lomo Saltado, a vibrant stir-fry that marries the flavors of Peru with Asian culinary techniques. The dish features tender strips of beef sautéed with onions, tomatoes, and peppers, and is traditionally served with a side of rice and crispy French fries. This beloved dish is a testament to Peru's rich history of cultural fusion, stemming from Chinese immigrant influences in the 19th century, which introduced wok cooking and soy sauce to Peruvian kitchens, creating a unique and flavorful gastronomic tradition that endures today. Lomo Saltado is naturally dairy-free and can be easily gluten-free and vegetarian / vegan with a few changes.

“'[Cristo & Yoli] had great pace and explained things perfectly. I never thought I’d be making dough from scratch, but watching [them] do it alongside me was great!” - Andrew P., Empanadas Class Participant

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

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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.

Lomo Saltado (Peruvian Stir Fry)
Serves 2-3

Rice

  • 1 tablespoon vegetable or canola oil

  • 1 garlic clove

  • 1 1/2 cups water

  • 1 teaspoon salt

  • 1 cup rice

Potatoes

  • 4 small or medium potatoes

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

  • Salt

Stir Fry

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

    • Vegetarian / Vegan substitution: chopped veggies of choice, e.g. broccoli, mushrooms, zucchini, bell pepper, etc.

  • Salt & pepper

  • Vegetable or canola oil

  • 1 red onion

  • 2 roma tomatoes

  • 1 raw spicy pepper (jalapeño, aji amariilo, etc.)

  • 1 oz (2 tablespoons) vinegar

  • 1 oz (2 tablespoons) soy sauce

    • Gluten-free substitution: tamari

  • Chopped cilantro, as much as you’d like

Before Class Steps

  • Cut meat (or vegetables if making vegetarian / vegan version) as directed

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

  • 1 large sauté pan or wok

  • 1 pot with lid for rice

  • 1 pot for potatoes

  • Cutting board & sharp knife

  • Mixing bowl

  • Slotted spoon or metal spatula

  • Plate lined with paper towels


Specialty Items



Get to know Cristo & Yoli

Cristo 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. Yoli is a tour guide as well who has also been working in the industry for over 20 years. They enjoy the hiking, history, and amazing gastronomy Peru has to offer, which is why they’re excited to share their cooking experiences and to teach traditional Peruvian recipes.


Check out more classes with Cristo & Yoli in Cusco!

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