Argentina's greatest street food — grilled chorizo in a crusty baguette roll with chimichurri and salsa criolla.
Choripán is Argentina's answer to the hot dog — a split, grilled chorizo tucked into a crusty baguette (pan) and topped with chimichurri sauce and/or salsa criolla (chopped tomato, onion and pepper in vinegar). It is the essential food of Argentine asados (barbecues), football stadiums, street corners and petrol station stopovers. No food better captures the soul of Argentine street eating.
Serves 4
Combine parsley, garlic, oregano, chilli flakes, olive oil, vinegar and 1 tsp salt. Mix well and rest at least 30 minutes.
Combine tomatoes, onion and green pepper. Season with salt, a splash of vinegar and 1 tbsp olive oil. Rest 10 minutes.
Split each chorizo lengthways, not cutting all the way through, so it opens like a book. Grill cut-side down first over medium-high heat, 4 minutes per side.
Toast the cut sides of the rolls on the grill or in a pan until warm and slightly crispy.
Place grilled chorizo in each roll. Spoon chimichurri generously over. Add salsa criolla. Eat immediately.
Splitting the chorizo open increases the surface area for caramelisation — don't skip this step.
Chimichurri improves after sitting — make it an hour ahead.
The rolls should be crusty enough to hold up to the juices without going soggy immediately.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add sliced avocado for a Buenos Aires-style upgrade.
Use longaniza or merguez if Argentine chorizo is unavailable.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Chimichurri keeps refrigerated for 1 week. Assemble and eat fresh.
Choripán has been sold at Argentine football matches and street corners since the early 20th century. The combination of chorizo and chimichurri is inseparable from Argentine identity and appears at every asado and public gathering.
Fresh, unsmoked pork sausage seasoned with paprika, garlic and herbs. It is different from Spanish dried chorizo. Portuguese linguiça or Italian sausage are the closest substitutes.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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