What’s up everybody? And welcome back to Vagabrothers. Right now we are in Urban Kitchen in Lima, Peru joined by Luke Korns. Hi guys. What’s up? My name is Luke. Nice to meet you. And Ignacio from Urban Kitchen, and today we are going to learn how to make Lomo Saltado. Ignacio here from Urban Kitchen is going to show us how to make Lomo Saltado. It’s a very popular dish here in Peru, but is it Peruvian? Yes, we’re sure, but it was born probably somewhere else. We had a very important migration from people from Asia, China and Japan, especially. They came here to work in agriculture, and they of course brought what they knew how to cook, their ideas , their customs. But they also had to adapt the ingredients from here. Lomo Saltado, you’re going to try it now, the sauce and the way of of eating it is very, very Asian. The high heat that we’re going to use and the flames and the power there is very Asian. What are the ingredients for Lomo Saltado? Beef tenderloin not too much sinew, not too much fat. Then we stir-fry where we use onions that we use a lot in Peru, red onions cut thick, but we’re not going to stir-fry them, tomatoes and chili. This is one of the most important ingredients in Peru and Brazil, these types of chili. What type of chili is that? It’s called a yellow chili, even though It’s orange. At the end we have some cilantro, some spring onions, some tomatoes, those are all going to go in the stir-fry. The main ingredient for the sauce are these two guys: Soy sauce and vinegar. But we’re going to put a tiny bit more of an Asian style in there with oyster sauce. It’s like throwing some truffle oil in there or something. We’re going to start with these potatoes, one of more than two thousand potato varieties that we have in Peru. We’re going to fry it in olive oil and butter. Like this? I did it. Dude, look at us, man. I’m going to start with the chili Remember always when you use chili, the inside… never touch your eyes, never touch your nose, never touch your genitals. What if you like the sensation? Actually, I have a story. I won’t get into too much depth. It was a friend of yours probably? It actually happen to me. I got this sandwich. I thought it was a sweet pepper. It wasn’t. I went to the bathroom five minutes later. Realized fifteen minutes later. Here come the tears, guys. Are you an onion cryer? An onion cryer. A potato has never looked so good. I’m not going to lie. That is a good-looking potato, very starchy. Did you ever think you would say that? Welcome to Peru, right? That’s all we talk about is potatoes. What we’re going to do now is.. these four I’m going to mix ingredients for the sauce. Soy sauce, vinegar, and oyster sauce. Soy sauce this is also a little bit and It’s very important to do at the same time because now my pan has beef favor, has onion flavor, That looks incredible. Ready? I think so. Very attractive. All right, it’s time, Nacho, this is incredible. Thank you. Thank you for putting it all together. Luke, I’ll let you do the honors. I can take the first bite? You can, bro. It’s all yours. What if the onions aren’t chopped like they should be? That was my job. We’ll blame you. That was my only job. Ready? This looks incredible. Here we go. That is some good stuff. And now you know how to make it. All right ladies and gentlemen, hope that you enjoyed watching that video. Hope that you enjoyed cooking the Lomo Saltado. Big things to Nacho for showing us how to do it. Thanks to Luke for joining us. Go subscribe to Luke’s channel if you haven’t already. Thank you very much. If you enjoyed the video, give it a thumbs- up; share with your friends, subscribe and turn on notifications. And in the meantime, stay curious, keep exploring, and we’ll see you on the road. We’re going to eat the rest of this dinner. Dinner. Let’s eat. Super good. Peace.