I bet that Filipinos will love how the Peruvians enjoy their hotdogs—with fries! The dish is called salchipapas and it is a popular fast food.
In the Philippines, a whole hotdog either goes into split bread or alongside rice and fried eggs. Meanwhile, sliced hotdogs are a popular ingredient for spaghetti sauce.
But Filipinos love fries as well. And the idea of combining two well-loved fast food items is something to be embraced.
Salchipapas? Yep, I just discovered a beautiful Peruvian food blog which explains the name as salchichas (sausages) + papas (potatoes). Salchipapas is traditionally served with four dipping sauces—mayonnaise, ketchup, mustard and aji (Peruvian chili sauce). I didn’t have time to make aji so I used hot ketchup for the chili factor.
The fries were a combination of potatoes and sweet potatoes—not for any attempt at fusion cooking but only because I didn’t have enough potatoes to feed three people.
In the video below, Sam used Spanish-style chorizo for the salchipapas. Tastier than American hotdogs. And the texture after frying was simply superb. Your choice, though, whether to use Spanish-style chorizo or regular hotdogs.
- Peel the potatoes and sweet potato. Cut into sticks less than half an inch wide.
- Slice the hotdogs on the bias, about a quarter of an inch thick.
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
- Pour off the oil leaving only about two tablespoonfuls in the pan.
- Reheat the oil. Fry the sliced hotdogs until nicely browned.
- Pile the fries on a platter and top with the sliced hotdogs. Sprinkle with chopped parsley.
- Serve with mustard, mayo and ketchup for dipping.
- Enjoy your salchipapas!
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.