Choripán
Grilled chorizo sausage in a crusty baguette, topped with chimichurri sauce, a popular street food in Argentina and other South American countries.
Argentina’s quintessential street sandwich pairs grilled fresh chorizo with crusty bread. The classic topping is chimichurri, though salsa criolla is common. It’s eaten at stadiums, plazas, and roadside parrillas across the Southern Cone.
Authentic Recipe
Ingredients
- 4 Fresh chorizo sausages (Argentine-style, not Spanish chorizo)
- 4 Crusty bread rolls (French baguette or crusty white rolls)
- 1 cup Fresh parsley (For chimichurri)
- 2 tablespoons Fresh oregano (Or 1 tablespoon dried)
- 4 Garlic cloves (Minced)
- 1/4 cup Red wine vinegar
- 1/2 cup Olive oil (Extra virgin)
- 1 teaspoon Red pepper flakes (Optional for heat)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper (Freshly ground)
Instructions
- Make chimichurri: Finely chop parsley and oregano.
- Mix herbs with minced garlic, red wine vinegar, and olive oil.
- Season with salt, pepper, and red pepper flakes.
- Let chimichurri rest 30 minutes for flavors to meld.
- Grill chorizo sausages over medium-high heat.
- Cook 8-10 minutes, turning frequently until browned and cooked through.
- Slice bread rolls lengthwise, leaving hinge attached.
- Warm bread on grill for 1-2 minutes.
- Place grilled chorizo in bread.
- Generously spoon chimichurri over chorizo.
- Serve immediately. ¡Buen provecho! This is authentic Argentine street food!
Related Styles (kinda)
4 similar styles
Wood-fired mutton chorizo in rustic bread with chimichurri or pebre; often lettuce, tomato, and scrambled eggs. A hearty Patagonian twist on Argentina's choripán.
Sausage covered with a waffle-like batter and deep-fried on a stick, often with cheese and various sauces; a popular street snack.
Hot dog with salsa golf, ketchup/mustard, and papas pay (shoestring fries); many stands offer a sauce bar. A distinct Argentine street classic.
Hot dog with avocado, tomato, and mayonnaise, named for its resemblance to the Italian flag colors; a variant of the Chilean Completo.