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Lima salchipapas.jpg
Type Fast food
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 Colombia. 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, cream de aceituna (olive sauce), along with aji or chili peppers. Sometimes a fried egg or cheese is added on top, and it could also come with tomato and lettuce. It is occasionally garnished with oregano.


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


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.[3][4]

The range of the dish keeps expanding thanks to Bolivians 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.


 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]


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


  1. ^ 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. 


  • 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]