Discover the classic Peruvian street food, Salchipapa, and recreate it at home with local touches in Provo, Utah.
Ingredients (For 4 Servings)
Basics
- 4 medium potatoes (Russet or Yukon Gold, ideal for frying).
- 6 hot dog sausages (Johnsonville, Hebrew National, or vegetarian alternatives like Beyond Meat).
- Vegetable oil (for frying, sunflower or canola oil also works).
- Salt to taste.
Sauces and Toppings (Customize it!)
- Ketchup and mustard (classic).
- Mayonnaise with yellow chili paste (mix 3 tbsp mayonnaise + 1 tbsp yellow chili paste*).
- Criolla sauce (1 red onion in julienne, juice of 1 lemon, salt, and chopped cilantro).
- Local options: Guacamole, BBQ sauce, or melted cheddar cheese.
Where to find yellow chili paste in Utah?
- Local stores: Rancho Markets (Provo), La Pequeña Perú (Salt Lake City).
- Online: Amazon or Peruvian Delights store.
Necessary Utensils
- Deep frying pan or pot.
- Paper towels.
- Cutting board and sharp knife.
Step-by-Step Recipe
1. Prepare the Potatoes
Peel and cut the potatoes into thick fries (like traditional fries). Soak them in cold water for 15 minutes to remove excess starch (this makes them crispier). Dry well with paper towels.
2. Fry the Potatoes
Heat oil to 170°C (340°F) in a frying pan.
First fry: Cook the potatoes for 5-7 minutes until tender but not golden. Drain and set aside.
Second fry (for crunch): Increase the oil temperature to 190°C (375°F) and fry the potatoes for 2-3 minutes until golden brown. Season with salt when removed from oil.
Healthy alternative: Bake the potatoes at 200°C (400°F) for 25-30 minutes, sprayed with oil.
3. Cook the Sausages
Cut the sausages into diagonal slices or make “tentacles” by cutting one end longitudinally before frying.
Brown them in a pan with 1 tbsp oil for 3-4 minutes until they open up or brown.
4. Assemble the Salchipapa
Mix the potatoes and sausages in a bowl.
Serve on a deep plate or tray.
Add toppings:
- Criolla sauce (a must for a Peruvian touch).
- Mayonnaise with yellow chili paste (the secret to great flavor!).
- Ketchup and mustard.
- Extra: Fried egg, cubed avocado, or grated cheese.
“Every bite of a stuffed potato tells a story; it is the perfect combination of technique, tradition, and love for Peruvian cuisine.“
Tips for Authentic Peruvian Flavor in Utah
- Ideal sausages: If you can find Peruvian chicken sausages (like San Fernando) at local Latin stores, use them.
- Quick Criolla sauce: Mix red onion, cilantro, lemon, and a touch of vinegar.
- Crunchy texture: Double fry the potatoes for that street food crunch.
Creative Variations
- Northern Salchipapa: Add fried yuca (available frozen at Walmart) and huacatay sauce (use basil pesto as a substitute).
- Gourmet Salchipapa: Grated cheese: Melt gouda or cheddar cheese on top under the oven grill.
- Vegetarian/Vegan version: Use tofu or Beyond Meat sausages. Vegan mayonnaise (available at Smith’s or Whole Foods).
Provo: Rancho Markets (1000 N University Ave).
Salt Lake City: La Pequeña Perú (specialty Peruvian products store).
Yes! Opt for “steak fries” for a more authentic result.
Bake the potatoes and sausages. You can also use turkey sausages.
Yes! You can use tofu, tempeh, or plant-based sausages like Beyond Meat for a vegan alternative.
Yes! Store the potatoes and sausages separately in airtight containers. Reheat them in the oven for a crispy texture.
Ready to Share with Family!
Salchipapa is not just a meal, it’s a social experience. Serve it with chicha morada or Inca Kola (available at Rancho Markets) and transport your kitchen in Utah to the streets of Lima!
Ready to try? Tag your photos with #SalchipapaEnUtah and show us your version!
Visit Se Llama Perú
If you want to experience the true taste of Peru, visit Se Llama Perú at 368 Center St, Provo, Utah 84601 and enjoy authentic Peruvian dishes like Salchipapa made fresh daily!
