Savory & Spicy Lomo Saltado – A Taste of Peru at Home

Bring bold Peruvian flavor to your table with this Savory & Spicy Lomo Saltado! Tender beef, sautéed onions and tomatoes, and a kick of ají amarillo paste come together in this quick, crave-worthy stir-fry.

Savory & Spicy Lomo Saltado – A Taste of Peru at Home

I’ve made more stir-fries than I can count—quick weeknight veggie tosses, saucy noodle wonders, sizzling skillet meals with every protein you can imagine. But this one? This Savory & Spicy Lomo Saltado just might be the most exciting addition to my stir-fry repertoire yet. It’s not just about speed or simplicity (though it checks both boxes), it’s about flavor—rich, bold, and unmistakably Peruvian.

Peruvian food has always held a special place in my heart, but for the longest time, I hesitated to try it at home. It felt like a cuisine best left to restaurants—complex, layered, mysterious. But as it turns out, the magic of Lomo Saltado is totally within reach. A few pantry staples, a spoonful of ají amarillo paste for that signature heat, and suddenly my kitchen smelled like a Lima street corner at dinnertime.

The first time I made it, I realized just how approachable—and addictive—it really is. Juicy strips of beef seared to perfection, sweet onions and tomatoes tossed in a soy-vinegar glaze, and that glorious finishing touch: golden fries served right on top, with steamed rice to catch every drop of the sauce. It’s fusion comfort food at its finest—and now, a regular on my dinner rotation.

Enjoy!

What Ingredients do I need?

Meat 

• Sirloin steak or beef tenderloin

Produce

• Red onion

• Tomatoes (or Roma tomatoes)

• Garlic

• Potatoes (for fries) (optional if not using frozen)

International/Latin Foods

• Ají amarillo paste

Spices & Seasonings

• Ground cumin

• Salt

• Black pepper

Oils & Vinegars

• Vegetable oil

• Red wine vinegar (or white vinegar)

Baking

• Cornstarch

Asian/Global Sauces

• Soy sauce

Broth & Canned Goods

• Beef broth (or substitute with water)

Frozen Foods (optional shortcut)

• Frozen French fries

Grains & Rice

• White rice

Substitutions and Variations

Substitutions

Don’t have every ingredient on hand? No worries—here are some easy swaps to keep the flavor going strong:

• Beef: Use chicken thighs, pork loin, or even tofu for a different protein twist.

• Red wine vinegar: Apple cider vinegar or white vinegar works in a pinch.

• Beef broth: Chicken broth, veggie broth, or even water with a splash of soy sauce can do the job.

• Tomatoes: Cherry tomatoes or canned whole tomatoes (drained and roughly chopped) are good stand-ins.

• French fries: Use frozen fries for ease, or try roasted potato wedges 

Recipe Variations

Looking to mix things up? These Lomo Saltado twists keep the essence of the dish while offering fresh spins:

• Chicken Saltado: Swap the beef for boneless chicken thighs or breasts for a lighter take that still packs plenty of flavor.

• Vegetarian Saltado: Use mushrooms (like portobello or oyster), extra-firm tofu, or even seitan as your protein base. Add extra veggies like zucchini or green beans for bulk.

• Seafood Saltado: Try shrimp or scallops for a coastal-inspired twist—just be sure to cook them quickly to avoid overcooking.

Kitchen Tips and Notes

• High Heat = Great Sear: Lomo Saltado is all about that quick, hot stir-fry. Use a wok or large skillet and don’t overcrowd the pan—cook the beef in batches to get that golden sear without steaming it.

• Don’t Overcook the Tomatoes: Add the tomatoes near the end and cook just until they soften slightly—they should help form a light sauce, not become mushy.

• Shortcut with Frozen Fries: No shame in skipping the homemade potatoes—frozen fries baked or air-fried until crisp are a great time-saver.

• Let It Rest: After cooking, let the stir-fry rest for 2–3 minutes before serving to let the flavors settle and juices redistribute.

• Double the Batch: Lomo Saltado reheats well—make extra for lunch the next day. Just keep rice and fries separate so they don’t get soggy.

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🍽️ Your Turn!

Ready to bring the bold flavors of Peru into your kitchen? Give this Savory & Spicy Lomo Saltado a try and let me know how it turns out! Share your photos, tips, or any tasty twists you make—I’d love to hear your take on this classic. Don’t forget to tag me @SliceofSouthern if you post it on Instagram!

Supper in Spain (Sorta) – Easy Garlic Tomato Meatballs for Any Night

Bring the bold flavors of Spain to your kitchen with this easy albondigas recipe—juicy Spanish meatballs in a garlic tomato sauce, ready in under 30 minutes. Perfect for a spring weeknight dinner!

Supper in Spain (Sorta) – Easy Garlic Tomato Meatballs for Any Night

There’s something about a cozy tapas bar that makes you feel like you’ve been whisked away to a hidden corner of Spain. We recently ducked into one on a whim—and let me tell you, it was the albondigas, or Spanish meatballs, that completely stole the show. Tender, juicy, and swimming in the most garlicky tomato sauce I’ve ever tasted, they were the kind of dish that made us pause mid-bite and say, “Okay, we have to try making this at home.”

So here we are—with this easy, spring-friendly version of Spanish meatballs in garlic tomato sauce, perfect for a relaxed weeknight dinner. They’re simple to prep, big on flavor, and the simmered sauce gets a little lift from white wine, paprika, and cumin. Pair with crusty bread, a crisp salad, or even some roasted potatoes for a full-on tapas-inspired meal at home. Trust me: one bite of these meatballs, and you’ll be dreaming of Spanish sunsets too.

I made my meatballs a little bigger than the tiny ones you'd typically find in a small tapas dish—a bit more satisfying for dinner. I served them over rice, which soaked up all that rich, garlicky tomato sauce beautifully. But honestly, they’re super versatile: you can serve them just as they are for a lighter bite, or pair them with pasta, quinoa, salad greens, or warm crusty bread for scooping. No matter how you plate them, it’s an easy weeknight dinner that feels a little extra special.

Enjoy!

What Ingredients do I need?

🛒 Basic Shopping List

Produce:

• Garlic
• Yellow onion
• Fresh parsley

Meat & Dairy:

• Ground beef
• Egg
• Milk

Pantry:

• Breadcrumbs
• Crushed tomatoes (canned)
• Dry white wine
• Olive oil
• Paprika
• Cumin
• Salt
• Black pepper

Optional Serving Ideas (Choose Your Favorites!):

• White or brown rice
• Pasta
• Crusty bread
• Salad greens
• Roasted potatoes

Substitutions and Variations

Substitutions

Missing an ingredient or want to switch things up? Here are a few simple swaps that work beautifully in this recipe:

• Ground Beef: Feel free to use ground turkey, chicken, or even a plant-based ground for a lighter or vegetarian version.

• Milk: Any unsweetened milk will work here—dairy or non-dairy (like almond, oat, or soy).

• Breadcrumbs: Panko, crushed crackers, or even cooked quinoa can be used if you’re out of traditional breadcrumbs.

• White Wine: No wine? No problem. Swap with low-sodium chicken broth or vegetable broth for a similar depth of flavor.

• Paprika: Use either smoked paprika or regular paprika.  Even a pinch of chili powder will still give great flavor.

• Cumin: You can leave it out if needed, or replace it with a pinch of ground coriander or even a little extra paprika for warmth.

• Crushed Tomatoes: Diced tomatoes (with a quick blend) or tomato sauce can be used in a pinch.

Variations

Want to put your own spin on these Spanish-inspired meatballs? Here are a few tasty ideas to try:

• Mini Tapas-Style Meatballs: Roll the meatballs smaller (about 1 tablespoon each) for a more traditional tapas feel—perfect for party platters or appetizers.

• Spicy Kick: Add a pinch of red pepper flakes or a chopped chili to the tomato sauce for some heat.

• Cheesy Twist: Mix in some grated Manchego or Parmesan into the meat mixture for extra savory flavor.

• Herb Swap: No parsley? Try fresh cilantro or basil for a slightly different herbal note.

• Stuffed Meatballs: Place a small cube of cheese (like mozzarella or Spanish Mahón) in the center of each meatball for a gooey, melty surprise.

• One-Pot Option: Instead of baking, brown the meatballs directly in the skillet, then pour in the sauce and simmer—less cleanup, same great taste.

• Add Veggies: Stir in sautéed spinach, bell peppers, or chopped zucchini to the sauce for a veggie-packed version.

Kitchen Tips and Notes

• Don’t Overmix the Meat: When combining your meatball mixture, use your hands and mix gently. Overworking the meat can make the meatballs dense instead of tender.

• Uniform Size = Even Cooking: Use a cookie scoop or spoon to portion your meatballs evenly so they bake at the same rate.

• Make Ahead Friendly: You can prep the meatballs in advance and refrigerate them for a few hours before baking. You can even freeze them (raw or cooked) for future meals.

• Deglaze with Wine: After sautéing the onions and garlic for the sauce, the wine helps lift all the flavorful bits off the pan—don’t skip this step if you’re using wine!

• Adjust Seasoning at the End: Once the sauce has simmered and the meatballs have absorbed the flavors, give it a final taste and adjust the salt and pepper if needed.

• Serving Sauce Matters: Spoon extra garlic tomato sauce over the top when serving—don’t let any of it go to waste!

• Leftovers Reheat Well: These meatballs make delicious leftovers! Store in the fridge for up to 3 days or freeze in portions for a future easy meal.

💬 Let’s Chat!

Have you ever tried Spanish albondigas at a tapas bar—or made your own at home? I’d love to hear how you serve your meatballs! Do you go the traditional route with small bites and crusty bread, or lean into a cozy bowl over rice or pasta like I did? Drop your thoughts in the comments below or tag me on Instagram @sliceofsouthern-let’s swap ideas!

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    RECIPE IS DOWN BELOW👇     

Grilled Kofta with Creamy Tahini Swirl – Juicy, Herby & Irresistibly Bold!

Middle Eastern flavor meets backyard grill magic—perfectly spiced kofta with a dreamy tahini finish.

Grilled Kofta with Creamy Tahini Swirl – Juicy, Herby & Irresistibly Bold!

Elevate your grill game with this mouthwatering Turkish-inspired dish that brings bold spices and creamy comfort together on one plate. These juicy kofta patties, made with a blend of cumin, coriander, garlic, and fresh parsley and cilantro, are grilled to smoky perfection and topped with a rich, creamy tahini sauce. The combination of aromatic spices and fresh herbs makes every bite irresistible.  I first saw this dish on Primal Gourmet on Instagram and just knew I had to make this scrumptious dish—and it did not disappoint!

Not only is this recipe full of bold flavors, but it's also a fantastic choice for those following the Mediterranean diet. The combination of lean turkey and healthy fats from the tahini and olive oil makes it a nutrient-packed meal that’s both satisfying and nourishing. The creamy tahini dressing adds a silky, garlicky finish that balances the savory kofta, giving you a meal that feels indulgent without the guilt.

Whether you're preparing a quick weeknight dinner or a gathering with friends, this kofta recipe delivers a fresh, wholesome, and crave-worthy dish that fits perfectly into your healthy eating habits. Serve it with a side of rice or a crisp Mediterranean salad for a complete meal that’s both satisfying and delicious.

What Ingredients do I need?

Meat & Protein

• Ground turkey

Herbs & Spices

• Cumin
• Coriander
• Black pepper
• Kosher salt
• Baking soda
• Garlic (fresh)
• Fresh parsley
• Fresh cilantro

Vegetables & Produce

• Yellow onion
• Lemon (for juice)

Condiments & Sauces

• Olive oil
• Tahini

Grains & Breads

• Rice (for serving)

Substitutions and Variations

Substitutions

• For Ground Turkey:  Try ground lamb or beef for a more traditional choice, or ground chicken for a leaner choice.

• For Fresh Parsley & Cilantro:  Dried parsley or cilantro: If fresh herbs aren't available, you can substitute with dried, but use less since dried herbs are more potent.

Variations

• Chicken of Beef Kofta:  Swap out the ground turkey for ground chicken or beef.

• Spicy Kofta:  If you like a bit of heat, add chili flakes, paprika, or fresh chopped green chilies to the kofta mixture. You can also add a bit of cayenne pepper to the tahini dressing for an extra kick.

• Kofta with Feta:  Add some crumbled feta to the kofta mixture for an added creamy and tangy element that pairs beautifully with the spices.

• Roasted Vegetables on the Side:  Serve the kofta with a side of roasted vegetables like eggplant, zucchini, or bell peppers. This will bring in a rich, smoky flavor that complements the kofta perfectly.

• Grilled Kofta Kebabs:  Instead of shaping the kofta into patties, you can form the mixture into long cylindrical shapes and thread them onto skewers for grilling. This will give you beautiful kofta kebabs that can be served with the same tahini sauce.

• Kofta in a Pita or Flatbread Wrap:  Serve the kofta in a warm pita or flatbread wrap, topped with tahini sauce, fresh tomatoes, cucumbers, and onions for a fresh, sandwich-style meal.

Kitchen Tips and Notes

Kofta Tips

• Don’t overmix the meat: Gently combine the ingredients just until incorporated—overmixing can make the kofta tough.

• Grate and drain the onion well: Onion adds moisture and flavor, but too much liquid can make the patties fall apart. Squeeze out excess juice with a paper towel or cheesecloth.

• Chill the patties: For easier handling and better grilling, shape the patties and chill them in the fridge for 15–30 minutes before cooking. This helps them firm up.

• Use baking soda for tenderness: The baking soda works as a tenderizer—don’t skip it! It makes the kofta juicy and soft.

Grilling Tips

• Preheat your grill or grill pan: A hot surface helps get that perfect char and locks in moisture.

• Oil lightly: Brush the patties or grill with olive oil to prevent sticking.

• Don’t press the patties: Resist the urge to press them down while cooking—this squeezes out juices and can dry them out.

Tahini Sauce Tips

• Use ice-cold water: It helps emulsify the tahini and makes the sauce creamy instead of clumpy.

• Add water gradually: Whisk in a little at a time until you reach that silky, pancake-batter consistency. If it gets too thin, just stir in more tahini.

• Taste and adjust: Tahini sauce is all about balance—add more lemon for tang, garlic for punch, or salt to brighten.

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Grilled Kofta with Creamy Tahini Swirl 

yield:  5 patties

Kofta
1 teaspoon cumin
1 teaspoon coriander
1 pound ground turkey
1 yellow onion, grated, draining excess liquid
¼ cup parsley, chopped
1/4 cup cilantro, chopped
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon black pepper

Olive oil for drizzling

Tahini Sauce

1/2 cup tahini
1 clove garlic, minced
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/2 cup ice-cold water, plus more ore less as needed

In a large bowl, combine the ground turkey, cumin, coriander, grated onion, parsley, cilantro, baking soda, salt and pepper. Gently mix until combined. Divide the mixture into 5 equal-sized portions, around 3 ounces each. Shape portions into oval-shaped patties.  Chill patties in the refrigerator for 15 minutes.

Preheat a grill for medium-high heat. (An indoor grill-pan can also be used on the stove.)  Place patties on the grill pan and cook about 4 minutes. Flip patties and continue to cook the other side 4 more minutes or until done (165 degrees).   Remove and transfer to a platter and keep warm.  

Meanwhile, medium-size bowl, combine the tahini, garlic, lemon juice and salt. Whisk until combined. We want the sauce to have a pancake batter consistency, slightly thick.  Add a slow stream of water while whisking, a little at a time, until the sauce is smooth and the sauce can is still thick enough to coat the back of a spoon when dipped.  (not too thick, not too thin)  If you get it too thin add a little more tahini.  Taste for seasoning and adjust with salt, garlic or lemon juice as desired.

Spread some of the tahini on a plate, placing 2 patties on top.  Drizzle with olive oil.  Serve with a side of rice and salad.  

adapted by primal gourmet 

Breakfast Tostadas

Breakfast Tostadas are a morning favorite, 15 minute meal, with a Latin spin. 

 

Breakfast Tostadas

I love a good hearty breakfast on the weekends.  It provides us with much needed energy for all the activities during the day and since I often skip lunch it keeps me going until dinner.  My Breakfast Tostadas are like an open faced tortilla breakfast treat.  They have a Latin spin with only 4 ingredients (plus pantry staples) and so much flavor!

Lightly crips corn tortillas provide the bed for scrambled eggs which are topped with a sour cream mixture that includes cumin and hot sauce for a spicy bite.  Garnish with some cilantro and you have a meal that is ready in 15 minutes.  Easy and tasty, that's how heaven in my book!

Enjoy!

What Ingredients do I need?

• corn tortillas

• sour cream

• cilantro

• eggs

• Pantry staples: - canola oil, hot sauce, ground cumin, salt

Substitutions and Variations

• Use yogurt or crema instead of sour cream

• Leave out the cilantro and try Italian parsley

• Add crumbled feta, queso fresco, or cotija cheese on top

• Leave out the hot sauce if you don't like it spicy

Kitchen Tips and Notes

• Shallow fry:  You don't need much oil in a skillet to shallow fry the corn tortillas.  About 1/2 inch should work.  Get the oil nice and hot then fry each side about 10-15 seconds per side.  You want them slightly crisp and not really browned.

• Scrambled Eggs: Use the right pan.  This is where your non-stick skillet reigns supreme.  Use a small one for 2-4 eggs and a large one for 5+ eggs.  Don't crack the eggs in to the pan, whisk them together first with a splash of milk.  The more air you whisk in to the eggs the fluffier they will be.  Cook low and slow and remember that eggs will continue to cook after you have removed them from the heat.  So remove them while they are still a little loose.

More Egg Dishes:

Asparagus and Tomato Frittata

Scrambled Eggs with Fresh Herbs

Herbed Scrambled Eggs in Toast Cups

Farmhouse Scramble

Italian Breakfast Sandwich

Bacon Egg Biscuit Sandwich

Mushroom Chive Omelette

Huevos Rancheros with Monterey Jack "Gringo" Style

Swiss Cheese and Oregano Scrambled Eggs

Pesto Scrambled Eggs

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Breakfast Tostadas

serves 4

4 corn tortillas

Canola oil

1/2 cup sour cream

1 teaspoon hot sauce, such as Cholula

1 teaspoon ground cumin

1 teaspoon kosher salt

8 large eggs, whisked with a splash of milk

1 Tablespoon fresh cilantro

In a medium nonstick skillet over medium-high heat, heat enough canola oil for 1/2 inch in the skillet. One at a time, lightly crisp the corn tortillas, about 10-15 seconds per side.  Remove and set aside on a paper towel lined sheet pan.  Repeat for all corn tortillas.

In a small bowl add the sour cream, hot sauce, cumin and salt.  Stir to combine and set aside.

Reduce your heat to medium-low and drain off all the oil with the exception of 1 1/2 teaspoons.  Add the whisked eggs and cook, scraping the bottom of the pan with a rubber spatula until cooked and scrambled, 3-4 minutes.  

Place the tortillas on 4 plates and top evenly with the scrambled eggs.  Top each with a collop or drizzle of the sour cream mixture and sprinkle with more hot sauce and cilantro. Serve immediately.

Adapted from: The Quick Six Fix