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.

Lomo a lo pobre

Lomo a lo pobre at a restaurant in Santiago, Chile. The onions are served underneath the eggs and are not visible in the photograph.
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
Media: Lomo a lo pobre

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 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 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 Lima, Peru 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

• Bife a cavalo
• Steak and eggs
• List of beef dishes

References

This meat-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e