Thursday, July 23, 2015

Peruvian Cooking Class ~ Lomo Saltado

Alpaca is a cousin of the llama, and is widely used in Andean cooking.  It's very much like beef, but is leaner and lighter.  It's on every menu in every restaurant, and we enjoyed it cooked various ways; most usually as a steak, but also anywhere that you would use beef, like in this Saltada dish.  Here at home I will substitute a good cut of beef, such as a sirloin or top round steak.  And I can't get Pisco in Utah, so I'll have to use a substitute for that, too.  Remember what Chef Jose told us in cooking class:  In Peruvian cooking, recipes are just a suggestion.  Enjoy!  

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