Lomo a lo pobre

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Lomo a lo pobre
Lomo a lo pobre Oct 29 2011 Santiago Chile.jpg
Lomo a lo pobre at a restaurant in Santiago, Chile. The onions are served underneath the eggs and are not visible in the photograph.
CourseMain (lunch)
Place of originChile, Perú
Serving temperatureHot
Main ingredientsBeef, eggs, french fries
Ingredients generally usedFried onions, rice, fried plantains
VariationsBistec a lo pobre, bife a lo pobre

Lomo a lo pobre, bistec a lo pobre or bife a lo pobre its a dish from Chile and Perú. The common ingredientes for both preparations are the beef tenderloin (Spanish lomo) topped with one or more fried eggs and the French fries. The ingredients that differtiate both dishes are the fried onions, as it is served in Chile, and the rice and fried plantains.[1][2] Unlike steak and eggs, lomo a lo pobre is eaten as a lunch or dinner.

Etymology in Perú[edit]

There are several possible origins for the term "a lo pobre."

One is that it was named 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 residents of Lima ate meat combined with carbohydrates, eggs, and rice, while higher-class individuals were associated with eating meat alone 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, Peru 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.

See also[edit]


  1. ^ Bladholm, L. (2015). Latin & Caribbean Grocery Stores Demystified. St. Martin's Press. p. pt233. ISBN 978-1-250-10851-7. Retrieved January 12, 2017.
  2. ^ 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.