Lomo a lo pobre, bistec a lo pobre or bife a lo pobre is a dish from

Peru , image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = National seal , national_motto = "Firm and Happy f ...

and

Chile Chile, officially the Republic of Chile, is a country in the western part of South America. It is the southernmost country in the world, and the closest to Antarctica, occupying a long and narrow strip of land between the Andes to the east a ...

. The ingredients are

beef tenderloin A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filé mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. Description As with all quadrupeds, the tenderloin ...

(Spanish ''lomo'') topped with one or more

fried eggs A fried egg, also known as sunny-side up is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. They are traditionally eaten for breakfast in many countries but may also be serv ...

and French fries. Unlike steak and eggs, ''lomo a lo pobre'' is eaten as a lunch or dinner.

Etymology in Perú

There are several possible origins for the term "a lo pobre." One is that it was named because of the irony of nineteenth-century

Peruvian Peruvians ( es, peruanos) are the citizens of Peru. There were Andean and coastal ancient civilizations like Caral, which inhabited what is now Peruvian territory for several millennia before the Spanish conquest of Peru, Spanish conquest in th ...

common folk eating similar dishes with an abundance of food and at a heavy price, despite their economic situation. Alternatively, it may have originated due to the idea that poorer residents of

Lima Lima ( ; ), originally founded as Ciudad de Los Reyes (City of The Kings) is the capital and the largest city of Peru. It is located in the valleys of the Chillón, Rímac and Lurín Rivers, in the desert zone of the central coastal part of ...

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" 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

Peru , image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = National seal , national_motto = "Firm and Happy f ...

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 Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a fried rice dish from Peru. It consists of a mix of fried rice with vegetables, usually including scallions, eggs, and meat, quickly cooked at a high flame, often in a wok with so ...

), lomo saltado, salchipapas, or even

hamburger A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, ...

References

Chilean cuisine Peruvian cuisine Egg dishes Beef dishes {{meat-stub

Etymology in Perú

See also

References