Chori ★ 4.4
Chef-driven choripan counter from Pedro Pena and German Sitz: house-made sausages, four pickles, three chimichurris; the cheapest meal at Palermo quality.
Try: Choripan with house sausage
History
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.
Common allergens: Gluten
Make it at home
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
- Make chimichurri: combine parsley, garlic, oregano, chili, vinegar, oil and salt. Stand 30 minutes.
- Build a small charcoal fire and let it burn down to embers. Or heat a heavy grill pan over medium-high.
- 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.
- Split the rolls and toast cut-side down on the grill or in a dry pan, 1 minute.
- Butterfly each chorizo lengthwise (mariposa) and tuck into a roll. Spoon over chimichurri generously.
Tip from the editors. Buy Argentine chorizo parrillero, not Spanish dried chorizo. The dishes are different.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat choripan
Choripan in Buenos Aires
Choripaneros de la Costanera Sur ★ 4.2
Buenos Aires' classic choripan-cart strip along the Costanera Sur reserve. Open-flame grills, chorizo and bondiola sandwiches, paper napkins, cans of beer.
Try: Choripan from grill carts
Feria de Mataderos ★ 4.4
Sunday folk-and-food fair on the historic livestock-yard plazas. Provincial empanadas, locro pots, whole-lamb al asador and gaucho displays; Apr-Dec season.
Don Julio ★ 4.9
Even Argentina's LA50B-#3 parrilla keeps the grill lit late. 22:30 reservations are standard; the Palermo room runs at full noise until midnight.
Try: Bife de chorizo and provoleta
More cities are in research. Want choripan covered somewhere specific? Tell us where you want to eat.