Salchipapas

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

A salchipapa or salchipapas is a fast food dish commonly consumed as street food throughout Latin America.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 mustard, 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.

History

The salchipapa was invented as a street food in Lima, Peru.[upper-alpha 1] 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]

See also

Footnotes

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

References

  1. 1 2 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

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