This cuisine that few Peruvians make at home has been regularly influenced by cooks from China, especially from the area of Guangdong (Canton) from where most Chinese immigrants came from.Ĭhifa cuisine has since also been adopted by neighboring countries including Ecuador and Bolivia. The first chifa restaurants have appeared in Lima in the early twentieth century.
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Over time, Peruvian Chinese coolies intermarried with other Peruvians, converted to Catholicism, and immersed themselves in the Peruvian culture.Ī number of people now call this melting pot of different cultures, including Hispanic, African, Caribbean and Asian, on the Peruvian coast, the creole culture, or la cultura criolla.Ī 1903 Peruvian cookbook titled Nuevo Manual de Cocina a la Criolla (New Manual of Creole Cuisine) actually included a short description of the lomo saltado recipe. A bigger workforce was needed and that is the main reason why many Chinese came across the ocean to Peru.Īround 100,000 Chinese coolies came to Peru as indentured servants between 18, to replace African slave laborers, while Peru was in the process of abolishing slavery. Among other industries, the coastal commercial agriculture in Peru was growing.
In the nineteenth century, the Pacific became a superhighway of trade and migrations. This word comes from the Cantonese words for “to eat”, chi fan, or more precisely “to eat rice”.īut how did chifa and this Peruvian Chinese food become so ingrained in Peru’s gastronomic culture?Ī census of Lima dated 1613 shows the presence of Chinese as well as other Asians in Peru. Chifa also refers to the restaurants that serve this Chinese Peruvian fusion cuisine. This lomo saltado recipe, somewhat unusual for a Latin American country is part of a cuisine created by Chinese immigrants that is called chifa. Lomo saltado, literally “sautéed beef”, is a stir fry dish composed of marinated strips of sirloin (or tenderloin), red onions, tomatoes, French fries that is traditionally served with white rice. However, its origins are definitely more Chinese than Inca. Yes, lomo saltado, along with ceviche, is now probably one of the most emblematic of Peruvian recipes. Lomo saltado is the traditional dish of a cuisine that is recognized as an integral part of a country’s culture… yet its roots are not traced to that country.
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