Fried potatoes and sausages. With this simple preparation, the Peruvian Salchipapa has become the queen of fast food in all the cities of the country.

Not every dish has to be complex. Peruvian gastronomy is so diverse and has all kinds of preparations and, sometimes, the simplest can be the most delicious.

The peruvian Salchipapa, a combination of fried potatoes and sausages, proves it. Born in the 1950s in the streets of Lima as an economic alternative to calm hunger, The Salchipapa is today one of the most popular dishes in Peru.

Curiously, Peruvians -who live in the cradle of potatoes and have more than 4,000 varieties of them- were inspired by other countries to create this dish. Before the Salchipapa was known, in Belgium they already ate frites (french fries served in a paper cone) and in England fish and chips (fish and chips) was practically a flagship dish.

Since its creation, the popularity of the Salchipapa continues to grow, especially among young Peruvians. Salchipapas carts are a very common sight in the streets of Lima and the main cities of the country. It has also found a niche in bars and entertainment centers, since its perfect accompaniment is a good drink. In Peru, partying is synonymous with eating a Salchipapa.

Its popularity is also backed up by statistics. According to the National Institute of Statistics and Informatics (INEI), the main dishes consumed by Peruvians who leave home are: Cebiche, La pollada, Chifa al Paso, Broaster Chicken, Chicken Broth and, of course, the sausage.

For all this, the Salchipapa in Peru has its own day. Peruvians, who enjoy and celebrate our gastronomy so much, commemorate the Salchipapa every third Sunday of November.


Just because the original recipe features just two ingredients doesn’t mean there’s no room for creativity. On the contrary, Peruvian gastronomy always knows how to adapt to local tastes and ingredients. For this reason, today there are almost infinite varieties of Salchipapas that can be found throughout the Peruvian territory.

To begin with, the original yellow potato – a classic in any preparation that includes French fries – is no longer the only one present. Today, it is possible to find Salchipapas with different varieties of native potatoes that not only add flavor and color to the dish, but also give that touch of distinction that Peruvians know how to add to improve any preparation.

The sausage does not have to be the classic hot dog either. Depending on the place and the price -because there are Salchipapas for all pockets- frankfurter, chorizo ​​or even local artisanal varieties such as the Amazonian ones are usually used, since there is a great culture of charcuterie in the Peruvian mountains and jungle.

Meats can also be added to potatoes and sausages. In the cities of the Andean region of the country it is possible to find a Salchicuy, which combines potatoes and sausages with guinea pig meat, a delicacy from the Peruvian highlands. Along the coast of the country there are also marine versions that include prawns and squid rings. To give the dish even more forcefulness, eggs and fried plantains are also usually added.

In addition, there is one last secret ingredient and each Peruvian has his favorite: sauces. You cannot eat this dish on the go without the great variety of sauces and creams that are offered in restaurants and stalls throughout the country. Although the classic ones are mayonnaise, ketchup and mustard, the possibilities go much further. The cream of olives, the chili and its infinity of varieties, the tartar sauce, the Golf and many more. Ask any Peruvian and each one will have a favorite perfect combination