What is choripán? Basically, it’s a classic Argentinian grilled sausage sandwich and one of the most popular street foods in Latin America. The name comes from the combination of “chorizo” (sausage) and “pan” (bread), which perfectly describes its simple and tasty makeup. Picture a freshly grilled, juicy chorizo sausage with hints of paprika and garlic, tucked inside a crusty roll and usually topped with bright sauces like chimichurri or salsa criolla. Choripán is more than a sandwich-it’s a cultural favorite, found at sports events, markets, festivals, and family gatherings. Its charm comes from its ability to bring people together to enjoy good, honest food.
What Is Choripán?
Choripán is a sandwich featuring grilled chorizo-a star of the South American barbecue (“asado”), especially in Argentina. It’s served everywhere from neighborhood gatherings and street corners to big celebrations. Many enjoy it as a snack while waiting for other barbecue meats, while street vendors serve it hot at busy football games or large public events. Its magic is in its straightforward mix of crispy bread, smoky sausage, and bold toppings-making it a hit with just about anyone.
Choripán is easy to eat and doesn’t require fancy table manners or expensive settings. You’ll find workers and professionals alike gathered for lunch around a grill or buying from a food cart in Buenos Aires. Its portability and universal appeal have made it a standard food at protests, festivals, and street parties, often cooked on simple, homemade grills. Although you won’t smell choripán on every street every day, when there’s a party or public event, its smell means people are gathering for a good time.
Where Did Choripán Start?
Choripán was first made in Argentina, likely in the city of Córdoba, as part of the tradition of asado (barbecue). The custom of grilling meats led people to serve the chorizo sausage in bread so it could be eaten more easily-either as a starter or a quick meal. This mix of bread and grilled sausage caught on fast and became the much-loved staple it is now.
Over the years, choripán became closely linked with public events, especially football. In Argentina, you can’t go to a soccer match without seeing stalls selling choripán. It’s as traditional as cheering for your team. Its fast preparation and easy-to-eat form have made it a favorite on the streets.
Is Choripán Like a Hotdog?
Even though choripán can look a bit like a hotdog because it’s sausage in bread and both show up at sports games, they are not the same. Choripán’s taste and main ingredients set it apart.
The main difference is the sausage. Hotdogs use a soft, finely ground sausage like a frankfurter, typically with mild seasoning. Choripán uses a fresh chorizo, which is coarser and spicier-usually flavored with paprika, garlic, and sometimes wine. Toppings also vary. Hotdogs use ketchup, mustard, or relish, while choripán nearly always comes with chimichurri or salsa criolla. This gives choripán a unique taste, making it a different experience from hotdogs or coney dogs in the U.S.
What Makes a True Choripán?
A real choripán shines because of a handful of simple, good-quality ingredients. The key parts are the grilled chorizo, crusty bread, and one or both classic sauces. Getting each part right is important to capture the spirit of this Argentinian favorite.
Small touches, like the way the sausage is grilled or the freshness of the herbs in the chimichurri, really make a difference. There are a few local twists and changes across regions, but sticking to the basics guarantees a classic choripán every time.
Types of Chorizo Used
Chorizo is at the heart of any choripán. In Argentina, people use chorizo parrillero-a fresh sausage that is usually 75% pork and 25% beef, with a strong, smoky flavor from plenty of paprika and garlic. This sausage is made to be grilled, and its chunky, spicy character is key to making the sandwich stand out.
Unlike the dried and cured Spanish or the spicier Mexican chorizos, Argentinian chorizo is fresh and meant for grilling. If you can’t get authentic Argentinian chorizo, look for a fresh, garlicky sausage with smoky seasoning. In some areas, such as Chile, they use a sausage called longaniza. It’s a little different but still delicious.
The Best Bread for Choripán
The bread (“pan”) is just as important as the sausage. For choripán, use a crisp, crusty roll that holds together but doesn’t overpower the filling. Mini baguettes (called “pan batido” or “francés” in Argentina) are common. The bread should have a crunchy outside and a soft, chewy inside to soak up the juices and sauces.
French baguettes cut into smaller pieces work well, but any sturdy, crusty roll is good. Some people use softer rolls so the sandwich stays together and is easy to bite, especially after toasting. Other countries, like Uruguay, might use “pan catalán” (a soft roll), while in Miami, Cuban bread is typical and Puerto Ricans often use “pan de agua.” The important thing is that the bread can handle being grilled or toasted and makes a good base for the sausage and toppings.
Toppings and Sauces for Choripán
What makes choripán stand out are the toppings. These extras bring sharpness, fresh flavors, and color to balance the rich, smoky sausage. The most popular, hands-down, is chimichurri-but there are plenty of regional favorites and personal twists, too.
Changing up the toppings gives choripán new flavors or lets local styles come through, making every choripán a bit different and always exciting.
Classic Chimichurri
Chimichurri is the top sauce for choripán. It’s a fresh, herby, tangy sauce made from parsley, garlic, oregano, olive oil, and red wine vinegar. Sometimes there’s a bit of red pepper for heat, or even a spoon of recaito (herb sauce) for extra taste.
Using homemade chimichurri is best, as the fresh ingredients give a lively flavor. It’s spooned on the bread before the sausage goes in, then again on the sausage, making every bite zingy and flavorful. Its bright taste is the perfect match for grilled chorizo, making this pairing a classic.
Other Sauces and Toppings
Chimichurri may be the classic, but there are other favorites. Salsa criolla is another well-loved choice, especially in Argentina. It’s a chunky sauce made with tomatoes, onions, and colorful bell peppers mixed with olive oil and vinegar-like a South American version of relish or pico de gallo.
In Chile, it’s common to add ají (chili sauce), pebre (a salsa with tomatoes and herbs), and mayonnaise. Uruguayans sometimes add tomatoes, lettuce, or mayonnaise for a fresh touch. In Miami’s Cuban diners, onions are the favorite topping, while in Puerto Rico, pickles, mayonnaise, and even Manchego cheese or ketchup are common. Some more modern spins include pickled onions, avocados, grilled veggies, or other salsas. Thanks to these toppings, choripán can be local and personal, but it always returns to its roots.
Where to Get Chorizo for Choripán
If you want a real choripán, the chorizo you choose makes all the difference. For the real taste, try to find Argentinian chorizo-a mix of beef and pork with a strong smoky flavor and lots of paprika and garlic. Sometimes it takes a bit of searching, but it’s worth it.
Where to Buy Argentinian Chorizo
Your best bet is to check out local Latin food markets, especially if you live near a large Latin American community. These stores often carry the specific fresh chorizo used for choripán. In bigger cities and even in small towns, many people are surprised to find genuine Argentinian chorizo this way.
If you can’t find it locally, you can order it online. Stores like Wild Fork Foods, Meat N’ Bones (Florida), and La Tienda (Virginia) ship real Argentinian chorizo to your home. Mass-market brands like Johnsonville make chorizo, but it’s usually not the same as the Argentinian type. If you really can’t get the right kind, try to find a raw, garlicky sausage with a strong smoky taste. You could also use Mexican-style chorizo if needed, keeping in mind it can be spicier than the classic version.
How to Make Choripán at Home
Cooking choripán at home is straightforward and brings a taste of Argentina to your grill or kitchen. Prep and cook time is about 20-30 minutes in total. Focus on fresh, top-quality ingredients and a few easy steps to capture the real deal.
Basic Ingredient Checklist
- Chorizo sausages: 1 pound for about 5 sandwiches (or 6 links at 100g each). Look for a pork and beef mix with smoky, garlicky seasoning.
- Baguette or crusty rolls: One or two, cut into sandwich-sized pieces. Rolls should be crisp outside, soft inside.
- Olive oil: A few tablespoons for brushing bread and mixing sauces.
- Chimichurri: Around 1 cup. Homemade is best-use chopped parsley, garlic, oregano, olive oil, red wine vinegar, salt, and red pepper flakes.
- Salsa criolla (optional): For this, you will need:
- 1 large diced tomato
- 1 small diced sweet onion
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 tsp salt
- 3 tbsp olive oil
- 1 tsp red wine vinegar
How to Make Choripán: Step-by-Step
- Mix Sauces: For salsa criolla, stir together tomato, onion, and peppers. Add olive oil and vinegar, season with salt, and let sit (preferably a few hours for the best taste, but serve at room temperature). For chimichurri, blend parsley, garlic, oregano, olive oil, vinegar, salt, and pepper flakes.
- Heat the Grill: Set up your grill for direct, medium-high heat. If using charcoal, get the coals glowing and spread them evenly. For gas grills, heat all burners to high. Lightly oil the grate.
- Grill Sausages: Put chorizo on the grill and cook, turning often, for about 10 minutes or until browned and cooked through (aim for 160°F/71°C inside). Some people leave chorizo whole at first, then split it for a crisper finish.
- Butterfly the Chorizo: Slice each sausage lengthwise without cutting all the way through, then open it flat. Grill cut-side down for another minute or two, brushing with chimichurri if you like, to get a char and crispy edges.
- Toast the Bread: Cut the bread open (like a hotdog bun) and brush with olive oil. Lay bread cut-side down on the grill for a minute or two until toasted and golden.
- Assemble: Place grilled chorizo into each toasted roll. Top well with chimichurri and, if using, salsa criolla. Serve hot and eat right away.
Tips for the Best Grilled Choripán
- Enjoy choripán hot off the grill-the mix of warm sausage, crispy bread, and fresh sauces is part of what makes it special.
- Adjust the amount of sauce to your liking. Some love extra chimichurri; others keep it simple.
Why Use Charcoal?
Charcoal grilling gives the strongest smoky flavor, which is important for real choripán. Grill the chorizos directly over hot coals, turning often. Butterfly the sausages toward the end and finish grilling. Toast the bread over the coals too, so it picks up that tasty grilled flavor.
No Grill? No Problem!
If you don’t have a charcoal grill, a gas grill or even a stovetop grill pan work too. Just get it very hot and turn the sausages as they cook so they brown evenly. Bread can go on a grill pan or under the broiler in your oven so it gets crunchy. No matter what, make sure the sausage is cooked through and the bread is toasty on the inside.
Choripán in Other Countries
Though choripán is Argentinian at heart, it’s found across South America-each place giving it their own twist. Let’s see how choripán changes in different countries:
| Country | Sausage | Bread | Toppings |
|---|---|---|---|
| Argentina | Beef/pork chorizo | Baguette or “pan francés” | Chimichurri, salsa criolla |
| Uruguay | Pork chorizo (sometimes split) | Baguette or “pan catalán” | Chimichurri, mayonnaise, sometimes lettuce/tomato |
| Chile | Chorizo or longaniza | Marraqueta (crusty roll) | Ají, pebre, mayonnaise |
| Brazil | Pork sausage | “Pão francês” (Portuguese roll) | Cheese, vinaigrette, onions, hot sauce, mayo |
| USA/Miami | Various (often chorizo) | Cuban bread | Onions, sometimes cheese or ketchup |
| Puerto Rico | Spanish-style chorizo (“chistorra”/“cantimpalo”) | “Pan de agua” | Pickles, mayo, Manchego cheese |
Argentina
The true home of choripán. Here, you’ll see it as an appetizer at every barbecue, on every street corner at football games, and at fairs. Classic style is chorizo split down the middle, served on a crusty roll with chimichurri or salsa criolla. Choripán is enjoyed by everyone, everywhere.
Uruguay
Similar to Argentina. Pork is typical, and the sausage can be whole or split. Bread is baguette or “pan catalán.” Chimichurri and mayonnaise are common toppings, with extra fresh ingredients like tomato or lettuce added sometimes.
Chile
Choripán (or choripanes) are a favorite starter at Chilean barbecues. They usually come in a marraqueta roll and are topped with spicy ají, pebre salsa (tomato and herbs), and mayonnaise. Longaniza is a popular sausage option, offering a mild change from the classic chorizo.
Brazil
Brazilians enjoy their version called “sanduíche de linguiça” or “salsipão.” It uses pork sausage in a “pão francês” roll, sometimes with cheese, sautéed onions, or even hot sauce. It’s eaten at barbecues or as an easy meal on the go.
United States and Puerto Rico
In Miami and other U.S. cities, choripán is served mainly in Cuban diners on Cuban bread with onions and sometimes accompanied by a fruit shake. In Puerto Rico, bakeries sell choripán with Spanish-style chorizo and different toppings, including cheese and pickles.
Frequently Asked Questions About Choripán
What Should I Serve With Choripán?
Choripán can be a full meal on its own, but sides like simple green salads, grilled veggies, roasted potatoes, or even rice pair well. Keep sides light so as not to hide the main flavors of the sausage sandwich.
Can Vegetarians Eat Choripán?
The traditional choripán uses meat, but you can find or make plant-based sausages that grill well and have a bold flavor. Top them with chimichurri and serve in a crusty roll, just as you would the classic version.
How Do I Store and Reheat Choripán?
- Chorizo: Cooked sausages keep in the fridge for 2-3 days. Reheat on a grill or in a pan to keep their texture. Microwaving is not recommended as it can make them rubbery.
- Bread: Toast bread only when you’re ready to eat, as it will lose crunch if stored. Keep fresh rolls at room temperature.
- Sauces: Chimichurri can stay fresh in the fridge for up to a week; salsa criolla for 2-3 days. Let them sit out for 30 minutes before serving so they aren’t cold.
If possible, don’t assemble the sandwich in advance. The bread may get soggy. Build your choripán fresh for the best results.