Lomo a lo pobre
|Place of origin||Peru|
|Main ingredients||Beef, eggs|
|Ingredients generally used||French fries, onions|
|Cookbook: Lomo a lo pobre Media: Lomo a lo pobre|
Lomo a lo pobre, in Peruvian cuisine, consists of a cut of beef tenderloin (Spanish lomo) topped with one or more fried eggs and generally served with French fries and fried onions. Unlike steak and eggs, lomo a lo pobre is almost always eaten as a lunch.
There are several possible origins for the term "a lo pobre", one being that it was named so because of the irony of nineteenth century Peruvian common folk eating similar dishes with an abundance of food and at a heavy price, despite their economic situation. Alternatively it may have originated due to the idea that poorer members of Lima ate meat combined with carbohydrates, eggs, and rice, while higher class individuals were associated with eating meat alone along with a vegetable. Today it is consumed in lower and upper class restaurants, and there is no negative connotation associated with the dish.
The term "a lo pobre" in Lima today may refer simply to the addition of a fried egg, and is used in other dishes besides steak, such as grilled chicken breast (pechuga a lo pobre), rice (especially arroz chaufa), lomo saltado, salchipapas, or even hamburgers.
- Bladholm, L. (2015). Latin & Caribbean Grocery Stores Demystified. St. Martin's Press. p. pt233. ISBN 978-1-250-10851-7. Retrieved January 12, 2017.
- Lonely Planet South America on a shoestring. Travel Guide. Lonely Planet Publications. 2016. p. pt1282. ISBN 978-1-78657-733-7. Retrieved January 12, 2017.
|This meat-related article is a stub. You can help Wikipedia by expanding it.|
|This Chilean cuisine–related article is a stub. You can help Wikipedia by expanding it.|