Choripán
Choripán is the defining sandwich of Argentine street food culture, a symbol of the simple yet generous way of eating among friends. The name combines chorizo and pan, Spanish for bread, reflecting its perfect simplicity: a fresh pork sausage, grilled, placed inside a crusty roll. While variations are found in Uruguay and Chile too, the Argentine choripán has become inseparable from football culture and the Sunday asado, often serving as the first snack while the rest of the meat is still on the grill. Street vendors selling choripán, with their smoking grills set up near stadiums, are part of the urban landscape of any Argentine city on match days.
Grilled chorizo
Fresh pork sausage, grilled until crisp on the outside.
Crusty bread
A baguette split lengthwise, lightly toasted on the grill.
Mandatory chimichurri
Green sauce made from parsley, garlic, vinegar and oil.
Stadium food
A staple at soccer matches and street fairs.
Ingredients 4 servings
- 4 fresh chorizo sausages
- 4 long bread rolls
- 1 bunch parsley
- 3 garlic cloves
- 100ml olive oil
- 3 tbsp red wine vinegar
- 1 red chili pepper (optional)
- Salt
- A pinch of oregano
How to make it
- 1MAKE CHIMICHURRI: Finely chop the parsley, garlic and chili pepper, mix with oil, vinegar, salt and oregano, let macerate for at least 30 minutes.
- 2GRILL SAUSAGES: Grill the chorizo sausages over medium heat, turning often, for 15-20 minutes until cooked through and crisp outside.
- 3TOAST BREAD: Slice the rolls lengthwise, without fully separating them, and toast lightly on the grill.
- 4SPLIT SAUSAGES: Cut each sausage lengthwise, almost to the end, so it opens flat.
- 5ASSEMBLE: Place the opened sausage inside the toasted roll.
- 6ADD CHIMICHURRI: Spoon chimichurri generously over the sausage.
- 7SERVE: Serve immediately, while the bread and sausage are still warm.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
