Argentinian · Main course · SAMPLE RECIPE
Choripán with salsa criolla
Grilled chorizo tucked into crusty bread with a bright tomato, pepper, and onion salsa. A simple sandwich made for eating outdoors.
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A NOTE FROM THE KITCHEN
Choose fresh sausage, not cured chorizo.
Use Argentine-style fresh pork or pork-and-beef chorizo. It is a raw sausage for grilling, distinct from dry Spanish chorizo. Mild fresh pork sausage is a workable substitute when Argentine chorizo is unavailable.
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Choripán with salsa criolla
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BEHIND THE DISH · Argentina
Choripán with salsa criollaBeyond the plate.
A hot sausage, crusty bread, and a lively spoonful of salsa. Choripán keeps the pleasures of the grill within easy reach.
ORIGINS & EVOLUTION
The name tells you the idea.
Choripán brings chorizo and pan, or bread, together. The Argentine version uses a fresh grilling sausage, usually pork or a pork-and-beef mixture, rather than a dry cured chorizo.
CULTURAL IMPACT
From the street stall to the asado.
Choripán is associated with street food and with the opening stages of an asado. It can be a meal in its own right or something to enjoy while the rest of the grill is being tended.
AT THE TABLE
A fresh topping for the grill.
Our recipe adds salsa criolla: finely diced tomato, pepper, and onion with vinegar and oil. Let it mingle while the sausages cook, then assemble at the last moment so the juices meet bread that is still crisp.
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