Street Food

Salchipapas

The Quirky Foodster Team

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10 min

Prep

15 min

Cook

Ingredients

600g (1.3 lb) Potatoes, cut into fries
4 Hot dog-style sausages or chorizo, sliced
for frying Oil
to taste Salt
3 tbsp Mayonnaise
3 tbsp Ketchup
to taste 2 tbsp ají hot sauce or mustard
to garnish 1/2 red onion, finely diced

Method

Fry the potato fries in hot oil at 180°C (350°F) for 6-8 minutes until golden and crisp. Drain and season with salt.
In a separate pan, fry the sliced sausage over medium-high heat for 4-5 minutes, turning, until browned and slightly crisp at the edges.
Combine the fries and sausage on a plate or in a paper cone.
Drizzle generously with mayonnaise, ketchup and ají hot sauce.
Top with finely diced red onion and serve immediately while hot.

Introduction: Salchipapas — fried sausage and fries topped with sauces — is one of Ecuador's most popular late-night street snacks, especially loved by students and young people in Quito and Guayaquil.

Cultural Background: Salchipapas — fried sausage and fries topped with sauces — is one of Ecuador's most popular late-night street snacks, especially loved by students and young people in Quito and Guayaquil. Simple and satisfying, it reflects the broader Latin American love of combining crispy fries with grilled or fried sausage and a generous drizzle of sauces.

Tips: Fry the potatoes in two stages — a lower-temperature blanch fry followed by a hotter finishing fry — for the crispest results if time allows.

Variations: Some vendors add fried plantain or a fried egg on top; cheese sauce is another common addition. Substitute a plant-based sausage for a vegetarian/vegan version.

Storage: Best eaten immediately; fries will lose their crispness if stored.

Reheating: Reheat fries in an oven or air fryer at 200°C (400°F) for 5-6 minutes to re-crisp; reheat sausage separately in a hot pan.

Nutrition: Approx. 520 kcal, 15g protein, 30g fat, 48g carbohydrates per serving.

FAQs:

Q: What sausage is traditionally used?

A: Simple hot dog-style sausages are most common, though some vendors use chorizo or salchicha huachana for extra flavour.

Q: Can salchipapas be made healthier?

A: Baking or air-frying the potatoes instead of deep-frying reduces the oil content while keeping a similar result.