Grilled Argentine pork-and-beef chorizo split lengthwise and tucked into a crusty roll. Served with chimichurri, salsa criolla or both; the Argentine equivalent of a hot dog, the unofficial soccer-stadium meal.

Choripan arose with the Pampas asado tradition: gauchos grilled chorizo over their fires and ate it folded into bread. The urban version cemented in the 20th century around stadium gates, soccer matches and Costanera Sur grill carts. Pedro Pena and German Sitz's Chori in Palermo upgraded the format with house-made sausages from 2017.

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Make it at home

Serves 440 minEasy

Ingredients

  • 4 Argentine pork-and-beef chorizos (parrilleros), 150g each
  • 4 crusty white rolls or short baguettes
  • For chimichurri: 1 cup parsley leaves, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 1 teaspoon chili flakes
  • 60ml red wine vinegar
  • 120ml olive oil
  • 1 teaspoon salt

Method

  1. Make chimichurri: combine parsley, garlic, oregano, chili, vinegar, oil and salt. Stand 30 minutes.
  2. Build a small charcoal fire and let it burn down to embers. Or heat a heavy grill pan over medium-high.
  3. Grill chorizos slowly over moderate heat, 18-20 minutes, turning often. The skin should be crisp and dark, the inside cooked through with rendered fat. Do not pierce.
  4. Split the rolls and toast cut-side down on the grill or in a dry pan, 1 minute.
  5. Butterfly each chorizo lengthwise (mariposa) and tuck into a roll. Spoon over chimichurri generously.

Editor tip. Buy Argentine chorizo parrillero, not Spanish dried chorizo. The dishes are different.

Common allergens: Gluten.