Lomo a lo pobre: Difference between revisions
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{{Short description|Peruvian beef tenderloin dish}} |
{{Short description|Peruvian beef tenderloin dish}} |
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{{italic title}} |
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{{Infobox food |
{{Infobox food |
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| name = Lomo a lo pobre |
| name = ''Lomo a lo pobre'' |
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| image = Lomo a lo pobre Oct 29 2011 Santiago Chile.jpg |
| image = Lomo a lo pobre Oct 29 2011 Santiago Chile.jpg |
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| caption = Lomo a lo pobre at a restaurant in [[Santiago]], [[Chile]]. The onions are served underneath the eggs and are not visible in the photograph. |
| caption = ''Lomo a lo pobre'' at a restaurant in [[Santiago]], [[Chile]]. The onions are served underneath the eggs and are not visible in the photograph. |
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| alternate_name = |
| alternate_name = |
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| country = |
| country = [[Chile]] <br>[[Peru]] |
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| region = |
| region = |
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| national_cuisine = |
| national_cuisine = |
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| creator = <!-- or | creators = --> |
| creator = <!-- or | creators = --> |
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| main_ingredient = Beef, eggs, french fries |
| main_ingredient = Beef, eggs, french fries |
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| minor_ingredient = Fried onions, rice, fried plantains |
| minor_ingredient = Fried onions, rice, fried plantains |
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| variations = Bistec a lo pobre, bife a lo pobre |
| variations = ''Bistec a lo pobre'', ''bife a lo pobre'' |
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| serving_size = 100 g |
| serving_size = 100 g |
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| calories = |
| calories = |
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}} |
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'''Lomo a lo pobre''', '''bistec a lo pobre''' or '''bife a lo pobre''' is a dish from [[Peruvian cuisine| |
'''''Lomo a lo pobre''''', '''''bistec a lo pobre''''', or '''''bife a lo pobre''''' is a dish from [[Peruvian cuisine|Peru]] and [[Chilean cuisine|Chile]]. The ingredients are [[beef tenderloin]] (Spanish: ''lomo'') topped with one or more [[fried eggs]] and [[French fries]].<ref>{{cite book | last=Bladholm | first=L. | title=Latin & Caribbean Grocery Stores Demystified | publisher=St. Martin's Press | year=2015 | isbn=978-1-250-10851-7 | url=https://books.google.com/books?id=49zaCgAAQBAJ&pg=PT233 | accessdate=January 12, 2017 | page=pt233}}</ref><ref>{{cite book | title=Lonely Planet South America on a shoestring | publisher=Lonely Planet Publications | series=Travel Guide | year=2016 | isbn=978-1-78657-733-7 | url=https://books.google.com/books?id=pcUhDQAAQBAJ&pg=PT1282 | accessdate=January 12, 2017 | page=pt1282}}</ref> Unlike [[steak and eggs]], ''lomo a lo pobre'' is eaten as a lunch or dinner. |
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There are variants that replace steak with other types of meat, such as beef tenderloin or fillet, chicken, or fish such as conger eel, salmon, or hake.<ref>{{Cite book |url=https://books.google.com/books?id=8wswAAAAYAAJ&q=%22bistec+a+lo+pobre%22+%22salm%C3%B3n%22 |title=Ercilla |date=2003 |publisher=Sociedad Editora Revista "Ercilla" |language=es}}</ref> |
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==Etymology in Perú== |
==Etymology in Perú== |
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There are several possible origins for the term |
There are several possible origins for the term ''a lo pobre'' ("poor man's style"). |
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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 |
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 high price, despite their economic situation. |
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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. Yet another possibility is that it is a derivation from |
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. Yet another possibility is that it is a derivation from ''au poivre'' ("with pepper") even though the preparations are quite different. |
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Today it is consumed in lower- and upper-class restaurants, and there is no negative connotation associated with the dish. |
Today it is consumed in lower- and upper-class restaurants, and there is no negative connotation associated with the dish. |
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The term |
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]]'', ''[[salchipapa]]s'', or even [[hamburger]]s. |
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==See also== |
==See also== |
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* [[Bife a cavalo]] |
* ''[[Bife a cavalo]]'' |
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* [[Steak and eggs]] |
* [[Steak and eggs]] |
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* [[List of beef dishes]] |
* [[List of beef dishes]] |
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[[Category:Egg dishes]] |
[[Category:Egg dishes]] |
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[[Category:Beef dishes]] |
[[Category:Beef dishes]] |
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{{meat-stub}} |
{{meat-stub}} |
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Latest revision as of 10:39, 6 February 2024
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| Course | Main (lunch) |
|---|---|
| Place of origin | Chile Peru |
| Serving temperature | Hot |
| Main ingredients | Beef, eggs, french fries |
| Ingredients generally used | Fried onions, rice, fried plantains |
| Variations | Bistec a lo pobre, bife a lo pobre |
Lomo a lo pobre, bistec a lo pobre, or bife a lo pobre is a dish from Peru and Chile. The ingredients are beef tenderloin (Spanish: lomo) topped with one or more fried eggs and French fries.[1][2] Unlike steak and eggs, lomo a lo pobre is eaten as a lunch or dinner.
There are variants that replace steak with other types of meat, such as beef tenderloin or fillet, chicken, or fish such as conger eel, salmon, or hake.[3]
Etymology in Perú[edit]
There are several possible origins for the term a lo pobre ("poor man's style").
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 high 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. Yet another possibility is that it is a derivation from au poivre ("with pepper") even though the preparations are quite different.
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.
See also[edit]
References[edit]
- ^ 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.
- ^ Ercilla (in Spanish). Sociedad Editora Revista "Ercilla". 2003.
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