If there’s one experience you absolutely must have in Argentina, it’s an asado. An asado is more than just a barbecue—it’s a ritual, a tradition, a social event, and a culinary art form. It involves slow-cooked beef over wood embers, long conversations, laughter, and a deep respect for fire, meat, and friendship. Credits to Argentine Asado In this guide, you’ll learn everything about mastering Argentinian asado : from choosing the right cuts of beef, building a proper fire, grilling techniques, and the cultural meaning behind this time-honored tradition. What Is an Asado? Definition and Overview Asado is Argentina’s version of a barbecue, but with unique techniques and cultural importance: Meat (usually beef, but also pork, lamb, and chicken) is grilled slowly over wood or charcoal embers. The asador (grillmaster) carefully controls heat and timing. The experience is social and ceremonial—meat is cooked slowly, eaten in stages, and enjoyed over hours. Orig...
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Best Argentinian Choripán Recipe + Chimichurri Sauce
If you want to taste Argentina in a single bite, you can’t skip a good Argentinian choripan recipe.
Simple yet bold, this iconic sandwich made with grilled chorizo sausage and crusty bread is a must-try staple at football matches, street fairs, family barbecues, and Sunday asados across the country.
But what elevates choripán from good to unforgettable? The answer: a generous slathering of authentic Argentinian chimichurri sauce.
In this guide, we’ll show you how to make the perfect choripán at home, including a step-by-step chimichurri sauce recipe that’s packed with flavor.
What Is Choripán?
The Heart of Argentinian Street Food
Choripán is a grilled sausage sandwich, combining two simple elements:
Chorizo (“chori”)
Bread (“pan”)
It’s fast, flavorful, and deeply satisfying, often eaten on the go or standing around a smoky grill at social gatherings.
A Quick History of Choripán
From Gauchos to Stadiums
• Originated in the cattle-raising Pampas regions.
• Became popular with gauchos (Argentinian cowboys) who grilled chorizo during cattle drives.
• Spread to urban centers like Buenos Aires, becoming a football and street food icon.
Today, choripán is as Argentine as tango and Maradona—a simple pleasure that connects generations.
• 1 cup fresh parsley, finely chopped
• 3–4 garlic cloves, minced
• ½ cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ tsp black pepper
Optional: Add a pinch of smoked paprika or chopped fresh cilantro for variations.
Quick Mixing 1. In a bowl, mix chopped parsley, garlic, oregano, red pepper flakes, salt, and black pepper.
2. Stir in olive oil and red wine vinegar.
3. Let sit at room temperature for at least 30 minutes (or overnight for a deeper flavor).
Perfect Grilling Technique 1. Preheat a charcoal or gas grill to medium heat.
2. Place sausages directly on the grill.
3. Grill slowly, turning occasionally, until sausages are cooked through (internal temp of 160°F) and have nice char marks (about 15–20 minutes).
Pro Tip: Some people butterfly the sausages (slice almost all the way through and open like a book) for better grilling and easier sandwich assembly.
Step 3: Toast the Bread (Optional)
• Lightly brush bread with olive oil.
• Toast on the grill for 1–2 minutes for added crunch and flavor.
1. Slice the grilled sausage lengthwise (if not butterflied).
2. Place inside the toasted bread.
3. Spoon generous amounts of chimichurri sauce over the sausage.
4. Serve hot and enjoy!
Regional Variations of Choripán
Buenos Aires
• Traditional: grilled sausage + chimichurri or salsa criolla (onion, pepper, tomato sauce)
Córdoba
• Fancier versions with cheeses, spicy sauces, and gourmet bread.
Patagonia
• Lamb choripán using Patagonian lamb sausages.
Every region adds its own local twist, but the core simplicity remains.
• Salsa Criolla: Fresh onion, pepper, tomato salsa.
• Grilled Provoleta Cheese: Ooey-gooey grilled cheese slice on top.
• Spicy Sauces: For those craving extra heat.
Different Types of Sausages:
• Pure pork chorizo (traditional)
• Pork and beef blends
• Spicy chorizo rojo (with added chilies)
Tips for the Best Choripán Experience
• Use high-quality chorizo for maximum flavor.
• Don’t rush grilling—slow grilling brings out the juiciest sausages.
• Let the chimichurri rest to fully develop its flavors.
• Serve immediately for the freshest, most mouthwatering experience.
FAQs About Choripán
What’s the Best Bread for Choripán?
Crusty, rustic bread like baguettes or French rolls works best. It should be sturdy enough to hold juicy sausage and chimichurri without falling apart.
Can I Make Choripán with Other Sausages?
Yes, but authentic Argentinian-style chorizo has a unique mild, herby flavor that’s hard to replicate.
Can I Make Chimichurri in Advance?
Absolutely!
Chimichurri actually tastes better after sitting overnight in the fridge.
Conclusion
Choripán is Argentina on a plate—humble, hearty, and explosively flavorful.
With sizzling chorizo, crunchy bread, and a hit of fresh, garlicky chimichurri, it’s no wonder choripán is the undisputed king of Argentinian street food.
Whether you’re planning a summer barbecue, a football party, or just craving a simple yet epic meal, this authentic choripán recipe delivers the full taste of Argentina right to your home.
Craving more Argentinian grilling goodness? Next up, check out our Asado 101: Mastering the Art of the Argentinian BBQ guide!
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