What are salchipapas?
Salchipapas are a Peruvian street food commonly enjoyed in Latin America. The name is a portmanteau of the Spanish words “salchicha” which translates to “sausage” and “papa” which translates to “potato.”
The traditional version contains a plate of beef or pork sausages and fries topped with ketchup, mustard, mayonnaise, aji (chili sauce) and/or crema de aceituna (olive sauce). In other words, it’s pretty much a “salad” for meat & potato lovers.
How do you eat it?
Because this dish is usually eaten in casual settings or even on the streets if it’s ordered from a food vendor, you pretty much eat it however you can. Ideally, you’ll want to use a fork since it can get pretty messy. However, if you don’t have any utensils on you, make sure you clean your hands before you dig in.
What are some variations?
A prominent variation of salchipapas is salchipollo. Salchipollo adds chicken to the mix, usually as shredded chicken breast or chicken tenders.
A variation popular with kids is salchipulpos. The Spanish word “pulpo” means octopus, but don’t assume this dish has any seafood. It doesn’t contain any octopus meat. It’s actually the same ingredients as a traditional salchipapa dish, but the hot dogs are cut up to form little “legs” and fried to look like small octopuses.
Other less traditional types of salchipapas can contain nacho cheese, salsa, crema, picked vegetables or other condiments and/or toppings.
Where can I get salchipapas?
You can find this sausage and fries dish at many street food vendors in Peru and around the northwest region of Latin America (i.e. Ecuador, Colombia and Bogota). Can’t make it to Latin America? Well, you can also find this dish at many casual Peruvian eateries in the US. Check out this interactive map to find a location near you.
How can I make salchipapas?
Want to try making this Peruvian dish at home? Here’s an easy-to-follow recipe that will have you chowing down on this snack in no time!
- 2 beef hot dogs
- 2 Russett potaoes
- 2 cups oil
- aji chili sauce
- parsley (optional)
- Wash and cut potatoes into 1/2 inch thick sticks. (Note: soak cut potatoes in a bowl of water immediately after cutting to prevent browning).
- Drain cut potatoes, pat dry, then add salt.
- Heat oil in skillet until bubbles begin to surface.
- Add cut potatoes 3-5 minutes (flip potatoes after 2 minutes) or until golden brown. Drain fries on paper towel-lined plate.
- Discard excess oil from skillet and heat the same skillet on medium-high heat.
- Cut the hot dogs at a diagonal angle into 1 inch thick pieces and place in skillet.
- Cook hot dog pieces for 2-4 minutes or until cooked (slightly browned).
- Add hot dogs to fries and drizzle with ketchup, mustard, mayo and chili sauce. Garnish with parsley. Enjoy!
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Kristina Reynolds is the Founder & CEO of Glutto and an alumna of the University of California, San Diego. She writes articles & posts for Glutto Digest with insights from fellow industry experts. Furthermore, she is the author of The Fittest Food Lovers: How EVERY BODY Can be Incredibly Fit and Still Enjoy Food, a collaborative philanthropic book with proceeds going to charities that fight world hunger.