Lomo a lo pobre
 | |
| 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
, 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
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
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
References
- ISBN 978-1-250-10851-7. Retrieved January 12, 2017.
- ISBN 978-1-78657-733-7. Retrieved January 12, 2017.
- ^ Ercilla (in Spanish). Sociedad Editora Revista "Ercilla". 2003.
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