Choripán
Choripán
Argentina's iconic street food — a grilled chorizo sausage split and served in crusty bread with chimichurri. Found at every asado, football match, and street corner. Simple, messy, and absolutely essential.
Choripán (Choripán)
Argentina's iconic street food — a grilled chorizo sausage split and served in crusty bread with chimichurri. Found at every asado, football match, and street corner. Simple, messy, and absolutely essential.
Main
- 4 fresh Argentine chorizos (pork and beef blend)
- 4 crusty bread rolls (pan francés) or a baguette cut into portions
- Chimichurri sauce (see our chimichurri recipe)
Optional toppings
- Salsa criolla (diced tomato, onion, bell pepper in vinegar)
- Mayonnaise
- Mustard
Wine Pairing
Malbec from Mendoza or a cold Quilmes lager
- •Costanera Sur vendors (Buenos Aires) — legendary street carts
- •Any asado gathering — always the first thing served
- •Football stadium vendors — the authentic experience
- •Feria de Mataderos — Sunday market tradition
- 1
Heat your grill to medium-high heat. If using charcoal, wait until coals are ashed over.
- 2
Butterfly each chorizo by slicing lengthwise almost through, keeping one side connected.
- 3
Place chorizos on the grill, cut side down first, for 5-7 minutes.
- 4
Flip and grill another 5-7 minutes until cooked through and nicely charred.
- 5
While chorizos grill, place bread rolls on the cooler side of the grill to toast lightly.
- 6
Place the grilled chorizo in the toasted bread.
- 7
Spoon generous chimichurri over the chorizo.
- 8
Eat immediately, over a plate — it will drip. That's correct.
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Never prick the chorizo before grilling — you want to keep all the juices inside.
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Butterflying the chorizo ensures even cooking and creates more surface area for chimichurri.
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The bread should be crusty on the outside, soft inside. Don't over-toast it.
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Make chimichurri at least 30 minutes ahead so flavors develop.
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At an asado, choripán is always served first as an appetizer while the main meats cook.
Choripán is a portmanteau of 'chorizo' and 'pan' (bread). It originated as gaucho food on the pampas, where ranch workers would grill chorizos over open fires and eat them in bread. Today it's Argentina's most beloved street food, sold at every event from Boca Juniors matches to protests in Plaza de Mayo. The choripán vendor (choripanero) is a cultural institution.
Best served immediately. Leftover chorizos can be refrigerated for 2 days and reheated on the grill or in a pan.