The irresistible Peruvian cuisine continues to captivate the world's palate. This time, the delicious Lomo Saltado and Arroz Chaufa are ranked among the top ten in a list of the "50 Best Stir-fry Dishes," published by the prestigious culinary portal Taste Atlas.
According to the list, which
features standout stir-fried dishes from across the globe, Lomo Saltado ranks eighth, while Arroz Chaufa reaches tenth place, closing the top ten of the world's best delicacies that result from cooking various ingredients quickly in a hot pan over high heat. A technique embraced and perfected in Peru.
What does Taste Atlas highlight about Lomo Saltado and Arroz Chaufa?
Taste Atlas's review states:
"Lomo Saltado is a traditional dish consisting of stir-fried marinated slices of sirloin or beef tenderloin, onions, yellow Peruvian chilis, and tomatoes. The dish is typically served with French fries and rice on the side, and can be found on the menus of almost all Peruvian restaurants, whether simple or upscale."
It adds that this dish has had strong Asian influence due to the arrival of Chinese immigrants during the 19th century.
"Over the years, some Chinese cooking techniques were combined with the Peruvian, and new dishes were invented, such as Lomo Saltado. Today, there are many variations on the dish, so beef can be replaced by chicken, when it is called Pollo Saltado. If the potatoes are replaced with noodles and vegetables, it is then called Tallarin Saltado. With its fusion of old and new worlds, Lomo Saltado still holds its status as one of Peru's most loved dishes," Taste Atlas highlights.
Regarding Arroz Chaufa, Taste Atlas comments:
"Arroz Chaufa is a popular Peruvian dish with a great influence of Chinese cuisine. It consists of a combination of fried rice, meats, vegetables, and fruits. Most commonly, rice is fried with shredded chicken, salami, garlic, ginger, slivered almonds, eggs, chicken stock, soy sauce, pineapple chunks, and pineapple juice, although there are numerous variations on the dish using ingredients such as fish, beef, pork, jerky, and even alligator meat."
"Once prepared, the dish is typically garnished with chopped scallions and coriander," it adds.
Fusion Icons of Peruvian Cuisine
Both Lomo Saltado and Arroz Chaufa are considered global ambassadors of Peruvian gastronomy. They symbolize the deep cultural blending that emerged from Chinese immigration to Peru in the latter half of the 19th century.
The Chinese cultural influence in Peru is notable and especially evident in cuisine, which was enriched by techniques and ingredients brought 176 years ago by the first immigrants, resulting in a tasty and exquisite culinary tradition that fuses the best of both ancient cultures and wins over palates worldwide.
Peruvian-Chinese fusion food has become a staple in Peruvian homes, especially through the weekly tradition of eating or ordering from Chifas, restaurants whose name comes from the Cantonese words chi (eat) and fan (rice).
Rice, a core element of Chinese and broader Asian diets, became one of the most significant contributions from China to Peru's food culture.
Alongside rice came ingredients like ginger (kion), soy sauce (sillao), snow peas (jolantao), scallions, Chinese cabbage, pak choi, and many others. These are now essential components of Peru's rich fusion cuisine—particularly in Lomo Saltado and Arroz Chaufa.
Lomo Saltado
A true culinary flagship of Peru, Lomo Saltado showcases the country's cultural mestizaje, blending local ingredients with the Chinese stir-fry technique, high-heat cooking using a large concave wok that helps fuse flavors more effectively.
This dish typically features beef, red or Creole onions, yellow chili peppers, tomatoes, and French fries, all cooked with vegetable oil and seasoned with soy sauce.
Originally popular among Lima's lower and middle classes, Lomo Saltado quickly gained fans across all social sectors and now ranks among the dishes that best represent Peru internationally.
Foreigners often fall for its rich aroma and well-balanced presentation.
Arroz Chaufa
A cornerstone of any chifa menu, Arroz Chaufa is another hallmark of Peruvian-Chinese fusion. Its name comes from the term chau fan, meaning "fried rice."
It emerged as a creative way to reuse leftover white rice, combining it with soy sauce, scallions, egg, and a variety of proteins including beef, chicken, pork, fish, or shrimp.
Over time, regional versions have emerged; especially in the Amazon, where ingredients like cecina, fried plantain chunks, sacha culantro, and ají de cocona add a distinctive jungle twist.
In recent years, Arroz Chaufa has also become the perfect side to Pollo a la Brasa, a dish of entirely Peruvian origin. Together, they form a beloved combo known as Mostrito.
This modern pairing is gaining popularity, especially in rotisserie chicken joints, grills, and chifas that offer both dishes. It is just one more example of how fusion continues to shape —and redefine— Peruvian cuisine.
(END) LZD/MAO/JMP/MVB
Published: 5/19/2025