Giacomo Bocchio-style salted loin: how to prepare this delicious dish and how Chinese migration influenced it

Giacomo Bocchio-style salted loin: how to prepare this delicious dish and how Chinese migration influenced it
The jury of “The Great Famous Chef” tells us how to prepare a dish that symbolizes the rich cultural and gastronomic heritage of Peru. Where Andean potatoes and beef come together in perfect harmony.
They consumed a wide variety of fish, shellfish, and animals, from deer to wild ducks and guinea pigs. Photos: Andean
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Lomo saltado, one of the most popular dishes in Peru.
Lomo saltado, one of the most popular dishes in Peru.
  • 400 g beef tenderloin, cut into strips
  • 2 huayro potatoes
  • 2 yellow potatoes
  • 1 red onion, cut into thick strips
  • 1 medium tomato, cut into strips
  • 1 yellow chili pepper, deveined and seeded, cut into strips
  • 1 piece of kion (ginger), grated
  • Culantro (cilantro) stems, chopped
  • Chinese onion (chives), chopped (for garnish)
  • Vegetable oil
  • Salt and pepper to taste
  • 1 tablespoon sillao (soy sauce)
  • 1 teaspoon vinegar
  • Cornstarch (optional, to thicken the sauce)
The Chinese influence in Peruvian gastronomy shines through in this dish: stir-fry techniques, native ingredients, and a history that dates back to the 19th century.
The Chinese influence in Peruvian gastronomy shines through in this dish: stir-fry techniques, native ingredients, and a history that dates back to the 19th century.
  • Steam the potatoes: In a pot with a little water, place the whole huayro and yellow potatoes. Cover and steam for 30-40 minutes, until fully cooked. Then refrigerate them to cool well.
  • Once the potatoes are cold, cut the huayro potatoes into halves and then into bite-sized pieces. Cut the yellow potatoes into cubes or blocks.
  • Heat enough oil in a large frying pan to 180 degrees. Fry the potatoes in small batches until golden brown and crisp. Drain them on absorbent paper and sprinkle a little salt while they are still hot.
  • Prepare the premix: In a bowl, mix the sillado, the vinegar and a little oil. Booking.
  • Heat wok over high heat until heated through. Then, add a little oil and distribute it in the wok. Add the red onion, tomato, yellow pepper and grated kion. Sauté quickly until fragrant.
  • Remove the ingredients from the wok and reserve. Add a little more oil to the hot wok and fry the strips of tenderloin until golden brown. Add salt and pepper to taste.
  • Return the previously sautéed ingredients to the wok along with the meat. Add the premix mixture and stir well.
  • Add the chopped coriander stems to give aroma and flavor.
  • If the sauce is very runny, you can add a mixture of cornstarch and water to thicken it. Stir until the sauce is the desired consistency.
  • Serve: On a plate, place the yellow fries and distribute the lomo saltado strips on top. Garnish with chopped Chinese onion and serve hot.
Huancaina noodles with salted loin. (photo: Akipa Restaurant)
Huancaina noodles with salted loin. (photo: Akipa Restaurant)
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