Salchipapas

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Salchipapas
Lima salchipapas.jpg
Type Fast food
Place of origin Peru[1]
Main ingredients French fries, beef sausages, sauce (typically ketchup and mayonnaise), chili peppers
Cookbook: Salchipapas  Media: Salchipapas

A salchipapa or salchipapas is a fast food dish commonly consumed as street food throughout Latin America, originally from the streets of Lima, Peru and also consumed in Colombia, Bolivia and Ecuador. The dish's name is a portmanteau of the Spanish words "salchicha" (sausage) and "papa" (potato). Salchipapas typically consist of thinly sliced pan-fried beef sausages and French fries, mixed together with a savory coleslaw on the side. The dish is served with different sauces, such as ketchup and mayonnaise, crema de aceituna (olive sauce), along with aji or chili peppers. Sometimes a fried egg or cheese is added on top; it can also come with tomato and lettuce, and is occasionally garnished with oregano.

Etymology[edit]

The name papa is the Quechua name for potato. Salchicha is Spanish for sausage.

History[edit]

A basket with food on top of a table
Salchipapa consumption has expanded beyond Lima, and its recipe adopted by various Latin American cuisines.

The salchipapa was invented as a street food in Lima, Peru.[A] Over the years, it expanded to other places in Peru.[2] In Latin America, the dish's popularity has expanded beyond Peruvian cuisine, and is now also typical of Ecuadorian and Bolivian cuisine. The dish is also sold on Argentinian streets and markets.[3][4]

The range of the dish keeps expanding due to the Bolivian immigration in Argentina and Peruvian restaurants in the United States and Chile.[5] There's a variant known as "choripapas" (made with chorizo instead of sausage) and in Mexico they are known as "salchipulpos".[6]

Preparation and variants[edit]

Photograph of a gourmet dish
Some restaurants modify the salchipapa recipe to refine the traditional street food.

Popularity[edit]

Photograph of two persons ordering food at a kiosk
Salchipapa consumption remains strong in the urban sectors of Lima.

Health concerns[edit]

Photograph of a dish
The salchipapas' high amount of calories are a cause concern for advocates of public health.

See also[edit]

Footnotes[edit]

  1. ^ Chef Dan Perlman defines the dish as a "street food from Lima (Perú)".[1]

References[edit]

  1. ^ a b Perlman 2007.
  2. ^ Jenkins, Dilwyn (2003). Rough Guide to Peru. Rough Guides. ISBN 978-1-84353-074-9. 
  3. ^ Adés, Harry; Melissa Graham (2003). The Rough Guide to Ecuador. Rough Guides. ISBN 978-1-84353-109-8. 
  4. ^ Donadío, Pablo (2008). Un paso en el camino. Página12. 
  5. ^ Canelo, Brenda (2011). Procesos transnacionales y Estado subnacional en una ciudad latinoamericana. Comisión Económica para América Latina y el Caribe (CEPAL). 
  6. ^ Lozano, Fernando (2011). Salchipapas y churros: ¿cómo se comen estos platos en México?. El Comercio. 

Bibliography[edit]

  • Perlman, Dan (2007). SaltShaker: Spanish - English - Spanish Food & Wine Dictionary. Raleigh, North Carolina, USA: Lulu Press. ISBN 978-1-4303-2659-5. 

External links[edit]

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