Choripán

The choripán is a sandwich of grilled chorizo served in a crusty roll, originating in Argentina and widely eaten across the Río de la Plata region. It is one of the most recognizable street foods of the area and a staple of the asado tradition.

History

According to available accounts, the choripán took shape in the Río de la Plata region around the middle of the nineteenth century, in rural areas, when gauchos gathering for asados began eating the chorizo tucked into bread. Over time the habit moved into the cities, where it became popular on the street.

Today it is served in restaurants and bars, but the most popular places are grills set up on mobile carts. The preparation spread to other Latin American countries, including Chile, Paraguay, Uruguay, Bolivia, Peru, Colombia, Venezuela, Costa Rica and Cuba, and Brazil has its own version, the salsipão.

Culture

The choripán is an informal, quick and inexpensive food, usually eaten at the start of an asado, before the meat, which takes longer to cook. At chorizadas, or choriceadas, it is the main dish. It is associated with football matches, carnival shows and political rallies. In Buenos Aires the stalls along the Costanera Sur are well known. It is made with fresh criollo chorizo, a mix of beef and pork, and dressed with chimichurri, pebre or salsa criolla. In Chile it is served on marraqueta with pebre or chancho en piedra, and in Uruguay it often comes with mayonnaise.