190.25.165.105 (talk) →History: Origin Tags: Reverted Mobile edit Mobile web edit |
MarshalN20 (talk | contribs) the source cites Lima, Peru, as the origin. No debate. Tags: Manual revert Reverted |
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== History == |
== History == |
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[[File:Urubamba salchipapas.jpg|thumb|left|alt=A basket with food on top of a table|Salchipapa consumption has expanded beyond Peru, and its recipe adopted by various Latin American cuisines.]] |
[[File:Urubamba salchipapas.jpg|thumb|left|alt=A basket with food on top of a table|Salchipapa consumption has expanded beyond Peru, and its recipe adopted by various Latin American cuisines.]] |
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The |
The salchipapa was invented as a [[street food]] in [[Lima]], Peru.{{efn-ua|{{sfn|Perlman|2007}}}} Over the years, it expanded to other places in Peru.<ref>{{cite book |title=Rough Guide to Peru |last=Jenkins |first=Dilwyn |authorlink= |year=2003 |publisher=Rough Guides |location= |isbn=978-1-84353-074-9 |page= |pages= |url=https://books.google.com/books?id=nP1LAMJ1IEgC&q=salchipapa+peru&pg=PA38 |accessdate=}}</ref> In Latin America, the dish's popularity has expanded beyond [[Peruvian cuisine]], and is now also typical of [[Colombian cuisine]] and [[Bolivian cuisine]]. The dish is also sold on Argentinian streets and markets.<ref>{{cite book |title=The Rough Guide to Ecuador |last=Adés |first=Harry |authorlink= |author2=Melissa Graham |year=2003 |publisher=Rough Guides |location= |isbn=978-1-84353-109-8 |page= |pages= |url=https://books.google.com/books?id=cG2qljj3y6wC&q=salchipapas |accessdate=}}</ref><ref>{{cite book |title=Un paso en el camino |last=Donadío |first=Pablo |authorlink= |year=2008 |publisher=Página12 |location= |isbn= |Page= |pages= |url=http://www.pagina12.com.ar/diario/suplementos/turismo/9-1400-2008-10-26.html |accessdate=}}</ref> |
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The range of the dish keeps expanding due to the Bolivian immigration in [[Argentina]] and the Colombian and Peruvian restaurants in the United States and [[Chile]].<ref>{{cite book |title=Procesos transnacionales y Estado subnacional en una ciudad latinoamericana |last=Canelo |first=Brenda |year=2011 |publisher=Comisión Económica para América Latina y el Caribe (CEPAL) |url=http://scholar.googleusercontent.com/scholar?q=cache:SkKt0XH4wh0J:scholar.google.com/+La+actividad+m%C3%A1s+rentable+y+frecuente+para+ellas+era+la+cocci%C3%B3n+y+comercializaci%C3%B3n+de+comidas&hl=es&as_sdt=0,44 }}</ref> There's a variant known as "choripapas" (made with [[chorizo]] instead of sausage). They can also be found in [[Mexico]].<ref>{{cite book |title=Salchipapas y churros: ¿cómo se comen estos platos en México? |last=Lozano |first=Fernando |year=2011 |publisher=El Comercio |url=http://elcomercio.pe/gastronomia/1266968/noticia-salchipapas-churros-como-se-comen-estos-platos-mexico }}</ref> |
The range of the dish keeps expanding due to the Bolivian immigration in [[Argentina]] and the Colombian and Peruvian restaurants in the United States and [[Chile]].<ref>{{cite book |title=Procesos transnacionales y Estado subnacional en una ciudad latinoamericana |last=Canelo |first=Brenda |year=2011 |publisher=Comisión Económica para América Latina y el Caribe (CEPAL) |url=http://scholar.googleusercontent.com/scholar?q=cache:SkKt0XH4wh0J:scholar.google.com/+La+actividad+m%C3%A1s+rentable+y+frecuente+para+ellas+era+la+cocci%C3%B3n+y+comercializaci%C3%B3n+de+comidas&hl=es&as_sdt=0,44 }}</ref> There's a variant known as "choripapas" (made with [[chorizo]] instead of sausage). They can also be found in [[Mexico]].<ref>{{cite book |title=Salchipapas y churros: ¿cómo se comen estos platos en México? |last=Lozano |first=Fernando |year=2011 |publisher=El Comercio |url=http://elcomercio.pe/gastronomia/1266968/noticia-salchipapas-churros-como-se-comen-estos-platos-mexico }}</ref> |
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* [[List of sausage dishes]] |
* [[List of sausage dishes]] |
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*[[Currywurst]] |
*[[Currywurst]] |
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*[[Makkaraperunat]] |
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== Footnotes == |
== Footnotes == |
Revision as of 00:16, 21 May 2022
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Type | Fast food |
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Main ingredients | French fries, beef sausages, sauce (typically ketchup and mustard), chili peppers |
A salchipapa or salchipapas is a South American fast food dish commonly consumed as street food, typically consisting of thinly sliced pan-fried beef sausages and French fries, mixed together with a savory coleslaw on the side. The dish's name is a portmanteau of the Spanish words salchicha (sausage) and papa (potato). 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 be served with tomato and lettuce, and is occasionally garnished with oregano.
History
![A basket with food on top of a table](https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Urubamba_salchipapas.jpg/220px-Urubamba_salchipapas.jpg)
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 Colombian cuisine 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 the Colombian and Peruvian restaurants in the United States and Chile.[5] There's a variant known as "choripapas" (made with chorizo instead of sausage). They can also be found in Mexico.[6]
Gallery
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Some restaurants modify the salchipapa recipe to refine the traditional street food.
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Salchipapa consumption remains strong in the urban sectors of Lima.
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The salchipapas' high amount of calories are a cause concern for advocates of public health.
See also
Footnotes
References
- ^ Perlman 2007.
- ^ Jenkins, Dilwyn (2003). Rough Guide to Peru. Rough Guides. ISBN 978-1-84353-074-9.
- ^ Adés, Harry; Melissa Graham (2003). The Rough Guide to Ecuador. Rough Guides. ISBN 978-1-84353-109-8.
- ^ Donadío, Pablo (2008). Un paso en el camino. Página12.
{{cite book}}
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(help) - ^ Canelo, Brenda (2011). Procesos transnacionales y Estado subnacional en una ciudad latinoamericana. Comisión Económica para América Latina y el Caribe (CEPAL).
- ^ 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.
External links
- South American Food – Website about Salchipapas.