Choripán

Name: Choripán
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 4 Argentine-style fresh chorizo sausages (pork-based, not cured); 4 crusty bread rolls (marraqueta or similar firm white roll), halved; 1 large bunch of fresh flat-leaf parsley, finely chopped; 4 cloves of garlic, minced; 120 ml (½ cup) olive oil; 60 ml (¼ cup) red wine vinegar; 1 teaspoon dried red chilli flakes; Salt and black pepper to taste; 1 teaspoon dried oregano

Choripán/choh-ree-PAHN/

About this dish

Choripán is a popular Argentine street food and casual dish consisting of a grilled chorizo sausage served in a crusty bread roll, typically topped with chimichurri sauce. It is a staple of Argentine asado culture and is widely enjoyed at street stalls, football stadiums, and family gatherings throughout the country.

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Ingredients

🌭4 Argentine-style fresh chorizo sausages (pork-based, not cured)

🥖4 crusty bread rolls (marraqueta or similar firm white roll), halved

🌿1 large bunch of fresh flat-leaf parsley, finely chopped

🧄4 cloves of garlic, minced

🫒120 ml (½ cup) olive oil

🍶60 ml (¼ cup) red wine vinegar

🌶️1 teaspoon dried red chilli flakes

🧂Salt and black pepper to taste

🫙1 teaspoon dried oregano

Method

Serves 4

Make the chimichurri by combining the finely chopped parsley, minced garlic, olive oil, red wine vinegar, dried chilli flakes, and dried oregano in a bowl. Season with salt and black pepper, stir well, and set aside to rest for at least 30 minutes to allow the flavours to develop.

Prepare a charcoal grill or gas grill and bring it to a medium-high heat. A charcoal grill is traditional and will give the most authentic smoky flavour.

Score each chorizo sausage with a few shallow diagonal cuts along one side — this helps the sausage cook evenly and prevents it from bursting.

Place the chorizos on the grill and cook, turning occasionally, for around 15–20 minutes until cooked through, with a well-browned, slightly charred exterior.

In the final few minutes of cooking, place the halved bread rolls cut-side down on the grill briefly to lightly toast them.

Slice each cooked chorizo lengthways without cutting all the way through, then open it out and place it inside a toasted roll.

Spoon a generous amount of chimichurri over the chorizo and serve immediately while hot.

✓ What Makes it Authentic

Choripán is deeply embedded in Argentine and broader Río de la Plata food culture, where it is associated with the asado tradition of open-fire or charcoal grilling. The name is a straightforward portmanteau of 'chorizo' and 'pan' (bread). It is commonly eaten as a starter before a full asado, as well as a standalone street food snack. Similar versions are also popular in Uruguay and Chile.

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