Podcasts about lomo saltado

Übersicht PromPerú: https://promperu.de/gastronomie/peruanische-gerichte/peruanische-restaurants-in-deutschland/Falls du gerade aus Peru zurückgekommen bist und weiterhin authentisch peruanisch essen möchtest, oder einfach neugierig auf das beste Ceviche bist und mal etwas Neues ausprobieren möchtest, bist du hier genau richtig!In ganz Deutschland findest du eine Reihe von Restaurants, die peruanische Gerichte anbieten. Oft handelt es sich dabei um lateinamerikanische Restaurants, die auch peruanische Spezialitäten servieren. Ich habe für dich eine Liste zusammengestellt, wo du in Deutschland peruanische Küche genießen kannst. Viele dieser Restaurants habe ich selbst ausprobiert und kann sie aus eigener Erfahrung empfehlen!Ob du in Berlin, München, Hamburg oder einem anderen Ort in Deutschland bist, es gibt sicher ein peruanisches Restaurant in deiner Nähe. Diese Gaststätten bieten häufig eine Auswahl an klassischen Gerichten wie Lomo Saltado, Aji de Gallina und natürlich Ceviche. Entdecke die Vielfalt und den Reichtum der peruanischen Küche direkt hier in Deutschland.

Mike Shirinian and Dave Fansler welcome a great friend and local finance guru to the program, Bob Estrada. On the plate: Peruvian Ceviche and Lomo Saltado. Please Like, Comment and Follow 'The Restaurateurs' on all platforms: --- The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- The Restaurateurs | Website | Email | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

And at the beginning Greg talks like a normal person. --- Support this podcast: https://podcasters.spotify.com/pod/show/lettuceguys/support

Get ready for another exciting episode of Global Communicator, as we travel to the vibrant South American country of Peru with our incredible guest, William Aliaga, a former tour guide from Lima who now resides in Vienna. This 32nd episode is packed with insider tips, local foods, and the hidden gems that even Google can't reveal!

"Latin American Cuisine is like a house. I see Mexico as the front door with all the dishes we are most familiar with. But once you open and walk through that door, you can see twenty other kitchens full of food, vibrancy and amazing ingredients." Sandra Gutierrez.   Sandra Gutierrez and I met in the White House Garden in 2015 during an International Association of Culinary Professionals conference. We have become dear friends throughout the years on our respective culinary journeys. Sandra has written four cookbooks and is an award-winning journalist. In 2019, her work was recognized as part of the permanent FOOD exhibition at the Smithsonian National Museum of American History. On September 15, 2021, in celebration of Hispanic Heritage Month, Sandra was honored by the Smithsonian Institute as a Woman to Know and one of seven Latinas Who Shaped American Culture.   Sandra Gutierrez is known as The Julia Child of Latin American Cuisine. Just as Julia brought authentic French recipes to the home cooks in America, Sandra has brought authentic recipes from Latin America to the homes cooks in America. Further uniting them in culinary history, Julia and Sandra even share the same publisher, Knopf. Sandra's new book, "Latinisimo: Home Recipes from the Twenty-One Countries of Latin America" is the book she has had in her heart for thirty years.    During our Kitchen Chat, Sandra provides insights into and recipes reflecting the cultural fusion through food across Latin America. She begins in her grandmother's kitchen in Guatemala and takes us on a delicious journey of shared ingredients that are prepared in ways that reflect the uniqueness of each country throughout Latin America. Sandra explains how the recipe for Lomo Saltado, the national stir-fry of Peru, depicts cultural culinary fusion with ingredients from Inca (potatoes and tomatoes) beef tenderloin (loco) brought by Europeans and soy sauce (sillao) from Asia.   On a side note, I especially enjoyed the Brazilian recipes in Sandra's cookbook. During my graduation school days, I actually lived in Rio de Janiero and enjoyed eating the fejoida and other delicious meals there. As the Brazilians so beautifully say, "Aproveite" which is my life's tagline to Savor the Day. Enjoy this delicious journey with Sandra Gutierrez in her latest book, LATINISIMO and discover the flavors of Latin America.

¿Sabías que hay un lugar mágico en Lima, Perú, llamado Country Club Hotel, que redefine el significado de servicio al cliente y experiencia culinaria? Esto va más allá de las estrellas asignadas a un hotel, es un nivel de atención y hospitalidad que supera las expectativas. En este episodio, comparto mis experiencias, impresiones y encuentros en el Country Club Hotel, un lugar que he visitado tres veces y nunca deja de sorprenderme. Además, también hablo sobre mis variados roles en el sector de servicios en Estados Unidos, desde mesero hasta gerente de restaurante y seguridad, y cómo esa kaleidoscópica experiencia laboral me ha permitido apreciar el buen servicio desde múltiples perspectivas.Vamos más allá de la hospitalidad y nos adentramos en una experiencia culinaria que es igualmente emocionante. Detallamos la cocina del restaurante Don Cirilo, donde saboreé platos como el Lomo Saltado, la Papa a la Huancaina, la Leche de Tigre, la Sopa de Gallina, el Pollo a la Brasa y el Chaufa de Carne. Incluso tuve la oportunidad de darle a probar comida de Don Cirilo a los trabajadores del hotel, quienes quedaron maravillados. En un punto nostálgico, comparto mi experiencia degustando el aguadito de gallina en el Country Club Hotel, un plato que me llevó de vuelta a mis recuerdos de infancia. Para terminar, quiero dar un agradecimiento especial a Gino de Don Cirilo y a todo el equipo de Ceviche 69 por su hospitalidad inigualable. ¡Prepárate para un viaje emocionante y sabroso a través de la hospitalidad peruana y la rica cocina!Ver Podcast en YouTube: https://youtu.be/h6GdmJrb210 Compras mis libros en Amazon:- El Guardaespaldas Tras Las Rejas : https://amzn.to/44j7sLO- El Inicio Como Agente De Protección Ejecutiva:  https://amzn.to/44fM6yIPara programar citas por videoconferencias con Jose L Cherrez:https://joselcherrez.youcanbook.me/Ropa y accesorios tácticos los pueden buscar en el siguiente enlace de Amazon:h Gep Academy Cursos en linea y presencialesBrownells Accesorios, cargadores, miras, repuestos de armas y más.Ace Link Armor Chalecos tácticos, porta placas, cascos, paneles balísticos, mochilas y mas.Buzzsprout - Let's get your podcast launched! Start for FREEVersaCarry Los mejores holsters, fundas, chapuzas de cuero, Kaydex hechos en USA.Apex Tactical Disparadores, cañones, grips, correderas de pistolas, magazines, alza, guión y mas.Tactical Walls La pared de mis podcast, accesorios para almacenar armas de fuego, muebles para esconder armas.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showIG: https://www.instagram.com/joselcherrez/Fb: https://www.facebook.com/joselcherrez/YouTube: https://www.youtube.com/JoseLCherrez/Twitter: https://twitter.com/joselcherrezWebSite: https://www.joselcherrez.com/

Savouring exotic flavours and iconic dishes is one of travel's great rewards. But some of the most popular dishes do not originate from where you would think. Let's start with a Caesar Salad.  What about a Japanese Curry?  Take a cruise in Alaska and Baked Alaska is sure to feature on the dessert menu. Is it Alaskan?  How about Chicken Tikka Masala?  One of the most deceptively named dishes would have to be Mongolian Beef.  One of the most popular dishes in Peru is Lomo Saltado. Strips of beef with onion and tomato. But is it Peruvian?  Speaking of Peru - Pisco Sour. Is the national drink actually Peruvian?   See omnystudio.com/listener for privacy information.

Ein Klassiker aus Peru - mit Wurzeln in der chinesischen Küche: in der Pfanne geschwenktes Rindfleisch. Dazu gibt es knusprig frittierte Kartoffeln - serviert von Küchenchef Jonathan Cachique aus Köln. Von Jonathan Cachique.

Dans cet extrait, Aurore nous parle des îles d'Uros et de la montagne Palcoyo.    Pour écouter l'épisode en entier : la partie 2 du Tour du Monde en entier - Pérou, Bolovie, Argentine Tour du monde en famille entre la Colombie et le Mozambique - partie 2

Oh happy day! We're over here praising the papas, the sacred potato. We talk about the Andean ancestors cultivating potatoes and it becoming a staple food. We also discuss our fave potato foods and about food technologies that were created to make our food even more nutritious! Hope you're doing your Spring time rituals today. If you can, take a walk outside and take us along on the walk! Issa a good episode:) Topics Discussed: Sexual Self Expression (herb) Dandelion (taraxacum) Nettle Leaf Infusion Hot Cocoa (article) Potato domestication (food) Lomo Saltado (article) Potato Famine (article) Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food Homie Shoutouts: @countrygentlemancooks Follow us on social: @pettyherbalist @bonesbugsandbotany Join the Patreon Community to fund this amazing POD: https://www.patreon.com/pettyherbalist Rate us to show your support! Thank You! #StayReady #BePetty --- Send in a voice message: https://anchor.fm/pettyherbalist/message Support this podcast: https://anchor.fm/pettyherbalist/support

Sobre el debate del techo de la deuda en EE. UU. hablamos en Washington con Paula Lugones de "Clarín". De la reapertura de la frontera, con Saúl Noriega. Y el chef peruano Roberto Grau nos explicó en Lima cómo se hace un lomo saltado

Cebiche, Lomo Saltado, Cuy, Conejo, Rata de campo.... en este episodio hablamos de todo.

El destacado chef te enseña a preparar uno de los platillos tradicionales del Perú. Se necesita carne, cebollas, tomates, ají amarillo, hojas de culantro, vinagre, sillao, entre otros. Pero ¿cuál es el secreto? Escucha lo que Gastón Acurio tiene para ti.

La creatividad en la cocina y el buen gusto popular es lo que más desborda en nuestro querido Perú; y el sánguche, ese pan crocantito que alberga todo tipo de ingredientes, no es la excepción. Hoy, Gastón Acurio lleva el lomo saltado, plato bandera peruano, a un suculento sánguche que querrás repetir más de una vez. ¡Buen provecho!

El lomo saltado es uno de los platos más queridos por el gusto popular, y cuya fama trasciende fronteras. Y no es para menos, basta con sentir el aroma del juguito que se desprende de la carne cuando danza en la sartén, la cebolla crocantita que la cubre y el tomate, más su ají amarillo, que le dan el saborcito ideal. De eso se trata este plato que hoy Gastón Acurio nos comparte.

In this week's episode of the Find Me in Seattle Podcast we have lots to recap as the smoke fire begins to clear, and rain is in the forecast. The Meal of the Week comes from Don Luchos Peruvian Restaurant in the Maple Leaf neighborhood. The meal started with a Passion Fruit Pisco Sour, Lomo Saltado, Rotisserie Chicken, and Ceviche. Every Thursday Don Luchos hosts a special popup featuring a local chef to show off a fushion of Peruvian flavors. This week was Chef Joe Tuesta who made Japanese Peruvian fusion sushi rolls. My featured business of the week is Lifelong Washington and Dining Out for Life. On Thursday September 24th, please visit one of the participating businesses or consider making a donation directly to their cause. I partnered with Viaduct for a fundraiser on our Socially Distant tshirts. $6 for each shirt sold will be donated to Dining Out for Life. In this week's segment of This Week in Seattle News we cover: - Seattle City Council voted to pay for council member Kshama Sawant’s legal defense - A fake press release for smoke protection at the Grand Hyatt - Lime Scooters launch in Seattle - 5th Avenue Theater launches their virtual memberships - Pier 58 collapse - UW researchers have found food insecurity rates have more than doubled - Chef Eduardo Jordan's popup at Dick's Drive in at Queen Anne

Chef Stephanie Izard walks us through her version of the traditional Peruvian dish, Lomo Saltado. She shares her spin on this classic at her newest Peruvian-inspired restaurant, Cabra. If you missed Izard’s full episode, check out Season 4/Episode 014 from last week.

No existe dieta que se resista a un buen Lomo Saltado con sus papas fritas. El chef y dueño de "La Picante" Fransua Robles nos cuenta muchas historias sobre nuestra comida: "EXPLÍCAME ESTO" / GASTRONOMÍA PERUANA. Radio ISIL || Hecho por alumnos para alumnos || 6 de Mayo 2019

Why does Guilianna of Alma Superfoods say “my kitchen is my lab”? And how did a dislike of peanut butter turn into a nut butter business? Guilianna grew up in the Peruvian Andes where she helped her mom run a popular catering business. From her mom, she learned how to mix the flavors and aromas of ancient ingredients and was inspired to created her food business. She leads us through the genesis of Alma Superfoods before taking us on a culinary adventure through Peruvian flavors and ingredients. Links and Show Notes Alma Superfoods (https://alma-sf.com) Peru (https://en.wikipedia.org/wiki/Peru) Le Cordon Bleu (http://www.chefs.edu/) Processed Food Registration (PFR) (https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram/ProcessedFoodRegistration.aspx) —“Processors of general food commodities (e.g. baked goods, noodles, processed fresh vegetables, seafood, snack foods, dietary supplements, etc.) must obtain a Processed Food Registration (PFR) from FDB. A PFR certificate is a firm’s basic health permit. The PFR allows firms to manufacture products not specifically covered by another FDB license.” Renaissance Center San Francisco (https://www.rencenter.org) —“we have helped over 29,000 entrepreneurs to start and grow more than 15,500 small businesses, creating 24,000 jobs. If you have a business idea you want to explore, are ready to start a business or want to grow your business, Renaissance is here to help you transform your dreams into reality.“ Quinoa (https://en.wikipedia.org/wiki/Quinoa) Maca (https://en.wikipedia.org/wiki/Lepidium_meyenii) Lucuma (https://theculturetrip.com/south-america/peru/articles/lucuma-the-next-delicious-superfood-from-peru/) —“The Next Delicious Superfood from Peru” Ceviche (https://en.m.wikipedia.org/wiki/Ceviche) (and Food Network recipe (https://www.foodnetwork.com/recipes/peruvian-fish-ceviche-recipe-1946884) ) Aji amarillo (yellow) pepper (https://spicehound.com/products/aji-amarillo) —“a bright yellow pepper with a medium heat and nice fruity flavor. Native to South America, Aji Amarillo is predominantly used in Peruvian cuisine to flavor sauces for seafood and poultry.” (Spice Hound) Aji panca (red) pepper (https://www.thespruceeats.com/aji-panca-peruvian-red-pepper-3029289) —“dark red, mild pepper with a smokey, fruity taste.” Chipotle pepper (https://spicehound.com/products/chipotle-chiles) —a “smoked-dried jalapeño. With a spicy heat of 3000-5000 Scoville, it is used in Mexican, Southwestern, Tex-Mex dishes. Also popular in bbq rubs. Our variety is chipotle morita produced mainly in northern Mexican state of Chihuahua. With its beautiful reddish brown hue, it will add a wonderful smokey heat to your food.” (Spice Hound) Tiradito (http://cuzcoeats.com/a-classic-peruvian-treat-tiradito-in-yellow-aji-sauce/) Chifa (https://en.m.wikipedia.org/wiki/Chifa), Peruvian Chinese food Quinotto (https://www.thespruceeats.com/quinoa-mushroom-risotto-quinotto-3029486), Peruvian Quinoa Risotto Nearly 4,000 different varieties of Peruvian potatoes (https://www.limaeasy.com/peruvian-food-guide/typical-potatoes) Lomo Saltado (https://en.m.wikipedia.org/wiki/Lomo_saltado) —“marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.” Bò lúc lắc/Lok Lak (https://en.wikipedia.org/wiki/Bò_lúc_lắc)—“cubed beef sauteed with cucumber, tomatoes, red onion, pepper, and soy sauce dish in French-inspired Vietnamese cuisine.” Huacatay (https://en.wikipedia.org/wiki/Peruvian_huacatay), Peruvian mint Gastón Acurio (https://en.wikipedia.org/wiki/Gastón_Acurio), “Peruvian chef and ambassador of Peruvian cuisine” Limón Rotisserie San Francisco (https://www.limonrotisserie.com/) La Mar San Francisco (https://lamarsf.com/) Our thanks to Guilianna for joining us. You can find her at almasuperfoods.com (http://almasuperfoods.com) and on Instagram @almasuperfoods (https://www.instagram.com/almasuperfoods/). Thank you for listening. You can follow us on Twitter: Lettuce Wrap (@lettucewrappod (https://twitter.com/lettucewrappod) ) Christine Doerr (@christinedoerr (https://twitter.com/christinedoerr) ) Tammy Tan (@spicehound (http://twitter.com/spicehound) ) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon and other links may be affiliate links. Purchases help support the show. Special Guest: Guilianna Glassman, Alma Superfoods.

We explore a Peruvian Food Truck and talk about the best dishes. They include dishes from South America called Lomo Saltado. Fresh beef cooked with onions, tomatoes, french fries, and rice. Take a listen to see how we review this local Salt Lake City Food Truck. Please share our episode! Follow us on Social Media: @rdrshowduo Contact/Collab with us: rdrshowduo@gmail.com Donate to our Podcast for more great content on the Anchor support --- Support this podcast: https://anchor.fm/the-rdr-show/support

No necesitas tener un wok en casa para preparar un buen plato de lomo saltado, plato representativo del recetario peruano. Gastón te aconseja, además, la mejor manera de prepararlo en casa, para disfrutarlo con la familia y los amigos.

I stayed in Lima for a couple of days before my trip to Machu Picchu and learned some interesting trivia about Lima and Peru that made me think about marketing…  I know… Just can’t get marketing out of my mind even when I am on vacation. Here are several things I’ve learned that reminded me of marketing:  Lima receives only 0.3 inch of rain per year.  Portland, Oregon, where I live, gets 44 inches of rain per year. People in Lima doesn’t know how to use an Umbrella. It’s the 2nd largest desert city after Cairo in Egypt. Ok, here is the interesting fact: Although it doesn’t rain, it often reaches close to 100% humidity. Because of high humidity, the weather is always cloudy and feels like it’s going to rain anytime, but it doesn’t. When I was there, it was overcast with the dark clouds hovering overhead, I thought it would rain anytime. No, it just stayed overcast the whole time, but the air felt damp. My jacket felt a bit wet while I was there… Since there is almost no rain all year round but many people and cars in the city, it creates a large amount of dust. People are constantly cleaning and dusting. They clean their cars, buildings, streets, otherwise, the city would be covered with thick layers of dust. Daily maintenance and cleaning is important for the city to showcase its best. So that pieces of information makes me think of our own digital presence. Our own websites and digital presence also need to be maintained and cleaned on a regular basis. Although a website needs to have fresh content, it also needs to be maintained and cleaned by deleting or updating old content. It’s kind of sad that, when my tour guide mentioned cleaning, I was immediately thinking about digital marketing maintenance. Here is another piece of trivia information that made me think of marketing, especially content marketing. The largest immigrant population since the early 1800’s is Chinese, followed by Japanese, then Italian. About 10% of Peruvians are of Chinese-descent or have some or Chinese heritage.  A Chinese restaurant is called a Chifa: derived from Chinese moms calling their kids playing on streets to come home to eat (吃飯了). The famous Peruvian dish, Lomo Saltado, is cooked with soy sauce. Another common fish dish, A la chorrillana, has what American’s would call a Chinese ‘sweet and sour’ flavor. And the side for both dishes is rice! My tour guide told me that Peruvians love Chinese food. Who doesn’t? It made me think of content localization and customization. If you need to localize content about food in Peru, the proper way to describe a Chinese eatery is Chifa, which is unique to Peru. Speaking of brand and messaging localization and customization, here are a couple examples I saw in a supermarket. Tide, the popular detergent brand in the US, is called Ace. The word Tide probably doesn’t make much sense to Peruvians. However, the Tide logo remains the same, even though they customized the brand name. Then, I passed by the hair-care product section, I noticed that Head and Shoulders and Pantene both keep their product brand names in English, but features and user benefits are translated into Spanish. It’s interesting to see how brands determine what to localize or translate. Talking about connect the dots, I somehow made a connection between Chifa and brand/messaging localization of Tide, Head and Shoulders and Pantene. Here is another example of global vs. local that I noticed. Due to the Spanish Inquisition, 80% of Peruvians are converted or coerced to Roman Catholics. Indigenous beliefs and religions were suppressed during the colonial period. Somehow though, you can still find local influence when they practice Catholicism. For example, the Inca people believe in the God of the Sun.  Whenever you see virgin Mary’s statue, you can see her wearing a crown shaped like the sun with discreet decorations that are meaningful to the locals. This may not be a great example of global vs. local, but the reality is that you can’t ignore the local elements even when you try to preach to or coerce your own religious beliefs on others. It’s the same in the marketing, you need to understand your customers’ needs and incorporate the local flavors into your marketing outreach. Peru is a country with 30M people, but 10M of them live in Lima. My stay in this city was short, but the food is fantastic, and they incorporate various international cuisines to enhance their own local flavors. My next step is Cusco, the former capital of the Inca Empire.  This city with 500,000 people is situated nicely over 11,000 feet above sea level. I hope that I won’t get high-altitude sickness… I’ll keep you posted… The next episode, I’ll be recording from Machu Picchu. Again, send me your marketing questions or thoughts via Twitter @pamdidner   More from Peru in the next episode. Be well. Until next time.

Jesús Juan Pablo Hidalgo Campos talks about Peruvian food, and explains what makes good ceviche. Hidalgo Campos talks about Chifa, a Chinese food in Peru and of course a little fútbol. Restaurant Recs: – Los Pollos Hermanos A recipe for Lomo Saltado