saltado

Saltado is a Peruvian dish that belongs to the country’s chifa, a fusion of Chinese culinary technique with Peruvian ingredients. The term saltado derives from saltear, the Spanish verb for sautéing or stir-frying. The dish is prepared quickly in a hot wok, with ingredients tossed together in a savory, slightly tangy sauce. A typical base includes a protein such as beef (lomo saltado), chicken, shrimp, or tofu, plus onions and tomatoes, with peppers sometimes added for color and heat. Soy sauce and a touch of vinegar provide the characteristic balance of salty and acidic flavors.

Historically, saltado emerged among Chinese immigrant communities in Peru in the late 19th and early 20th centuries, adapting Cantonese stir-fry techniques to local ingredients like Peruvian potatoes and rice. Lomo saltado, the most well-known iteration, helped popularize the dish beyond chifa restaurants and into mainstream Peruvian cuisine.

Preparation and serving style vary, but saltado is commonly served with white rice and French fries, either on the side or incorporated into the dish. Fresh cilantro is a frequent garnish, and ají peppers or ají amarillo may be included to add heat. The dish emphasizes quick cooking and high heat, preserving the texture of the vegetables while producing a glossy, flavorful sauce.

Variants of saltado reflect regional and personal preferences, with different proteins and level of spiciness. It remains a signature example of Peruvian-Chinese culinary syncretism and a staple in both traditional and modern Peruvian dining.