Lomo saltado

It broke the seal because I was pretty strict before that.

But now, even when we're in Peru, I'll have like a little bit of Jesus' Lomo Saltado, just like a couple pieces here and there.

Just to microdose it because I get in trouble for not having a lot of nutrients from Hamid.

And I also, I'm a vegan who doesn't really like vegetables.

That was, like, this thing that we made on Sundays.

We also would make lomo saltado, which is also in the book.

Lomo saltado is, like, the national dish of Peru, and I think it's really interesting because it has a lot of Cantonese influence 'cause there's a lot of Cantonese Chinese influences and migrants that came to Peru, I believe in, like, the 1800s.

So this was one of the first dishes that really was assimilating all these different cultures because it uses a lot of, like, indigenous ingredients like aji amarillo, and it uses potato, which is indigenous to Peru, but then it has these Chinese influences.

So it's essentially a stir fry with beef, potato, and it has spices, like the aji amarillo, which you can sub in for, like, jalapeno if you can't find it, and a soy sauce base.