Talk:Salchipapa

Origin: Peru

The sources clearly indicate that the plate has its origin from Lima, Peru. Given that the plate was invented in the late 20th century, and unless any nation in particular has made an important modification to the dish, the plate is not Latin American. Surely, given its simplicity, overtime the plate will become part of Latin American popular cuisine, but even by then the plate's origins will still be Peruvian. Regards.--MarshalN20 | ^Talk 04:04, 6 February 2012 (UTC)

I will translate here the content of the discussion help on the Spanish version of the article to facilitate a third opinion on this matter as apparently involve the same two persons: Book of Charles Frazier: "Whether in these nack bars or in one of the many steet stalls throughout Lima, try salchipapas, a Peruvian fast-food mixture of French fries, sliced sausages, and a variety of sauces ranging from mild to firey".

Book of Dan Periman: "salchipapa - french fries with bits of sliced hot dogs mixed in, street food from Lima (Peru)".
Article in the New York: "French fries adorned with sliced hot dogs that turns out to be a straight-from-Lima street food called salchipapa". [1]  
The salchipapas were invented in Peru, which doesn’t surprise me since the culinary productivity of the country is very high, Greetings.--MarshalN20 (discusión) 06:24 5 feb 2012 (UTC)

I don’t read the phrase “originated in Lima” in none of the references, the article mentions what those references mention as well that is a fast food consumed in Peru but equally as the other references that you eliminated show, here and on the English version it is a popular dish in other Latin American nations --190.129.63.177 (discusión) 03:46 6 feb 2012 (UTC)

The references clearly say that the dish is from Peri; Lima to be specific. Unless you have a reliable reference which states otherwise, I’ll restore the article to its old version. If you want to add information, do it but without altering what the sources say. The phrase “from Lima (Peru)” is very clear.--MarshalN20 (discusión) 03:58 6 feb 2012 (UTC)

No they don’t is only your interpretation, to stablish the origin the reference should include the word “origin” preferably with an explanation and history which speaks about that origin, it shouldn’t be a tangential comment about the topic and in fact the eliminated references already indicated in the same way that it is a popular dish in other countries. In a slight and quick way I found from the same series “Rough guide” a similar mention referring to Ecuador [2] additionally to the other references you deleted. --190.129.63.177 (discusión) 04:20 6 feb 2012 (UTC)

The above discusion was translated from the Spanish wikipedia here — Preceding unsigned comment added by 190.129.63.177 (talk) 04:44, 6 February 2012 (UTC)

I should also point out that the link to the "New York" [3] says "Your search - salchipapas peru - did not match any documents. " doesn't lead me to any information regarding the origin. 190.129.63.177 (talk) 04:52, 6 February 2012 (UTC)

In the case of the New York link, what I did was go to Google Books and type in "salchipapas chile", and I believe the text from that source can be found on the first page. As a matter of fact, I will do it for you here: New York: Volume 34, Issues 26-33. We can also use the WP:RD/L board to clarify the meaning of "from Lima (Peru)", if you desire. That should resolve any doubts you have about the sources.--MarshalN20 | ^Talk 05:00, 6 February 2012 (UTC)

Yeah I experienced the same effect, Google also gives me results that once I open doesn't have what was indexed like this search [4] if you see the first result "Procesos transnacionales y Estado subnacional en una ciudad latinoamericana" of the CEPAL says "La actividad más rentable y frecuente para ellas era la cocción y comercialización de comidas “típicas” de las regiones de Bolivia de las que eran oriundas, como falso conejo, sopa, pollo a la broaster, salchipapas, pejerrey, sábalo, chicharrones, empanadas salteñas, que.." but once you open the link the page is down.

also here the result for "Cities of Women" says: "But this gendered geography is not as universal as she claims. Throughout the Andean nations of Ecuador, Peru and Bolivia, (and elsewhere in Latin America as ... would go to eat salchipapas together” at a favorite stall that stayed open late into the night (204). " but once I open the link doesn't give me much information.

However, I have already asked for a third opinion, hopefully it'll be a quick and easy disagreement to solve, till then best regards and good night. 190.129.63.177 (talk) 05:22, 6 February 2012 (UTC)

The "Cities of Women" source does not validate your position at all, but the CEPAL source is indeed worthy of further investigation. You can access the full text if you click on the "Version en HTML". Google Scholar has that dumb problem, but this should link directly to it [5]. The problem with the CEPAL source is that it only talks about typical foods in Bolivia, and among the examples it lists soups (literally: "sopa"), chicharrones (pork rinds), and empanadas. Obviously, these dishes are typical of Bolivia, but they do not originate in Bolivia. The source at no point claims that the dishes are from Bolivia. English is one crazy language. Regards.--MarshalN20 | ^Talk 05:40, 6 February 2012 (UTC)

Before heading to work I woke up early to check the events here, and following the kind recommendations of SeoMac and Itinerant1 I quickly found two mentions of the Salchipapa in the Peruvian newspaper "El Comercio" [6] and the Argentinean one Pagina12 [7], both can be used to expand further the article.

El Comercio "La salchipapa tampoco es patrimonio exclusivo de nuestras esquinas de barrio. La combinación del embutido con el tubérculo frito es común en México. Incluso, más conocidos son los “salchipulpos”, una variante con diseño en la que las salchichas son cortadas solo hasta la mitad y sus filas, extendidas como si fueran tentáculos. Rico y divertido."

Pagina12 "EL REINO DE LA SALCHIPAPA Bolivia es reconocida entre otras cosas por la abundancia de alimentos y hortalizas. Hace unos meses, en el marco del encuentro nacional del tubérculo, productores de papa de Villazón expusieron su variedad en Tiwanaku, “que es la cultura de la papa”, explicó el arqueólogo Hugo Avalos, un estudioso del tubérculo y de las raíces de la raza tiwanakota. Así la región se adhiere a los festejos que se están realizando en torno de la papa a nivel mundial. En la celebración se expuso desde la legendaria “ajawiri”, pasando por la papa “imilla”, la “waycha”, la “revolución” y la “khati”, hasta la nueva variedad “desirée”. De este tubérculo, como no podía ser de otra manera, nace una de las especialidades que fascinan a chicos y grandes: la salchipapa. Preparada con salchichas fritas, papas fritas y todos los aderezos existentes, la pasión por la salchipapa no tiene un equivalente aquí. Otro rasgo distintivo de la gastronomía local es el picante de pollo, preparado con ají amarillo, colorado, ajo tostado, locoto, cebolla blanca, tomate, caldo, pollo y especias (mucha pimienta negra), combinación que se vuelve todo un reto para los desconocidos."

It's just aditional information I'll see when I get back from work how it can be integrated with the article and perhaps creating an account would be easier. Cheers. 190.129.63.177 (talk) 09:32, 6 February 2012 (UTC)

That's great information, but it still doesn't state that salchipapas originated in Bolivia. It does, however, indicate to me that the plate is an important part of other cuisines as well. Therefore, solely calling it "Peruvian cuisine" is not correct.

That being said, the sources still indicate that the origin of the plate is in Peru. No other source that you have brought up so far makes the claim that the three other sources indeed claim.--MarshalN20 | ^Talk 14:48, 6 February 2012 (UTC)

This source confirms the matter:

• Qué pasa: Issues 1952-1960: "Con más razones que nunca, hay recetas de origen irlandés, francés, español, sueco, italiano y, por supuesto, peruano [...] Dentro de las recetas peruanas encontramos desde las simples salchipapas y causas [...]"
• Translation: "With more reasons than ever, certain recipes have their origin in Ireland, France, Spain, Sweden, Italy and, of course, Peru [...] Within Peruvian recipes we find from the simple salchipapas and causas [...]"

For some reason the source is not linking directly to the material (which is on page 77), but that's just Google. Does this satisfy your position for the need of the word "origin"? Regards.--MarshalN20 | ^Talk 15:39, 6 February 2012 (UTC)

Hi, guys, I'm here from the 3O board. The way I see it, the first sources indicate the salchipapas originated in Peru. I'm not entirely convinced by this assertion (i.e. It may simply have been an assertion made in passing by the author, taking for granted that they originated in Peru.) But, we've got a reliable source making a claim, and nothing to the contrary. I don't expect there's been a ton of research into the matter, so I'm going to have to side with Marshal here.JoelWhy (talk) 16:35, 6 February 2012 (UTC)

Yes, there really is not much information on the topic (at least not enough to make this article into an FA). I also remember reading a newspaper in Lima which talked about the origin of the salchipapas (way before the Internet was what it is right now), and it mentioned how the food came with the mass migration from the Andes into Lima. Street vendors in Lima began to sell whatever they could to make a living, and one of the products ended up being the salchipapas (originally a food only eaten by those with low income). Overtime it became accepted by the other economic groups and nowadays even restaurants make the plate (Video of Gaston Acurio making salchipapas). That being said, eating this is probably not one of the most healthy-options you can decide on taking. Regards.--MarshalN20 | ^Talk 16:50, 6 February 2012 (UTC)

Regarding "empanadas" there was an error while reading the whole sentence it says "empanadas slateñas" without comma in between, if you check teh article Empanada#Bolivia it says "Bolivian Empanadas are made with beef or chicken, and usually contain potatoes, peas and carrots, as well as a hard boiled egg, an olive, or raisins. They are called salteñas and are moon-shaped pouches of dough customarily seamed along the top of the pastry. Salteñas are very juicy and generally sweeter than the Chilean variety, though there are different levels of spiciness (non sweetness). In the afternoons, fried cheese empanadas are served, sometimes brushed with sugar icing." the variation of the emapanadas that are called "salteñas" are from Bolivia the rest no but that's why they were called "empanadas salteñas", I think also by soups the author meant specific soups and pork rind, but still for me those sources say the same as the one you quoted none is more reliable than the other and taking a side is incorrect. Teberald (talk) 03:16, 7 February 2012 (UTC)

Right, but that still doesn't make your argument correct. Soups and Pork Rinds don't originate in Bolivia. Added that despite Salteñas originated in Bolivia, they are eaten in Peru and Argentina as well. Therefore, using your same argument, "salteñas" shouldn't be considered Bolivian.

However, that is not the case. Just as I argue that salchipapas originate in Peru, I also stand with salteñas originating in Bolivia. Now they may be part of Latin American cuisine due to their widespread popularity, but that doesn't erase their history. Hopefully the example clarifies my point.

In any case, the third opinion has already been provided. We can go further up the dispute resolution process, but that is really up to you. Regards.--MarshalN20 | ^Talk 03:23, 7 February 2012 (UTC)

I'm not trying to claim that the salchipapas were originated in Bolivia, so I'm not quite sure which is "my argument" for you. I'm not discussing the history because I don't see any source that really made a profound study to be completely sure that this dish was originated in Lima, the only source that seems acceptable for boards, third opinion and admins is this which is a culinary dictionary and I believe the right name dictionaries receive here is tertiary source is a valid source, yes, but I don't think it goes deep enough into the subject as a secondary source would be. That'd be ideal but we have to work with what we have.

The third opinion said indeed takes your side but also said that he's not "I'm not entirely convinced by this assertion" and it was adviced to us to avoid the word "origin" [8] [9] I don't think anybody is more or less right. However I checked your latest edition to the article and I believe is far more improved, perhaps we could add the proper references and put them more ordered. I do have an observation regarding the second reference used in the line "Salchipapas originated in Lima" this one I happened to realize that in previous editions the same link was this only the search was changed but the search box only leads to the word Peru or Bolivia but doesn't lead to "salchipapa" and the same happens when one searches for salchipapa alone [10] it comes out with no results, I believe one source is enough why don't we delete that one until we can see what the book really said about the salchipapa?

Now there is the tricky part, when you mentioned the potato in the language desk I noticed something that we have the same situation about "origin" there, I reviewed the 3 sources [11] [12] [13] used to back that claim and none of them says that it was originated in Peru, two of them say "andes" because precisely the potato was there before any civilization rised there and before frontiers, the third one the International potato center doesn't exist and the working link about the potato says also "Andes in South America" I really think there is a problem of neutrality there and I really believe that the correct way to proceed would be to replace the word Peru for Andes, I'm bringing this here because when I was about to point that out in the Talk page there I noticed your name, I'm happy with the state of this article and I wouldn't want to invest more time in boards and lengthy discussions but I do pretend to correct the origin in Potato, I don't know what would be your reaction, if my editions and opinions there will be dimissed then I do believe that we'd need to continue with some sort of mediation. But I think it could be a quick fix which won't take so much time and none of us want to spend hours a day focusing in those issues. What's your opinion? Teberald (talk) 04:03, 7 February 2012 (UTC)

I'd like to discuss separate topics on separate articles. I have no problem with you seeking to expand this article with more sources, but please do not erase the information regarding the origin of the plate in Lima. Yes, I know that the source could be better, but (as has been noted) we don't have much to work with and must do what we can with what we have available. If you find a source which specifically states that the plate is "Bolivian", "from Bolivia," or any other such combination, then and only then can you have a strong argument to change the information (and at that point, I would not oppose your change at all). It's all about the sources.

Regarding the problem you mention with the source, you have to use salchipapas (with a "s" at the end). Regards.--MarshalN20 | ^Talk 04:24, 7 February 2012 (UTC)

Fair enough, I'll post my observation in the other article and see what we can obtain from that. But don't worry I'm not pretending to delete any information, perhaps we could follow Poco a Poco advise and use that phrase instead and add maybe a comment similar to the choripapas mentioning the mexican salchipulpo (which is not with octopus is just the shape of the sausage cut to resemble one). But to be honest I had a long day I'm not in the rigth shape to read or write much at the moment I'll read more carefully the sources and see what I can expand tomorrow. Cheers. Teberald (talk) 04:53, 7 February 2012 (UTC)