Choripán

The Choripán is the foundational street food of Argentina, and its name says everything about its construction: chorizo plus pan (bread). Its origins lie in the asado tradition, the open-fire cooking culture of Argentina and Uruguay's gaucho herdsmen, who grilled sausages alongside large cuts of beef on the cattle ranches of the Pampas region as far back as the 19th century. As Argentina urbanized in the late 1800s and early 1900s, asado moved from the countryside into city neighborhoods, and the simple grilled-chorizo-in-bread combination became a fast, portable street snack. By the mid-20th century, choripaneros, vendors selling Choripán from charcoal grills set up on city streets and outside football stadiums, had become a fixture of Buenos Aires life. The sandwich's signature condiment, chimichurri (a chunky herb-and-vinegar sauce), is also Argentine in origin and has been the standard Choripán dressing for generations.

The Choripán is the football sandwich of South America. On match days in Buenos Aires, vendors line the streets outside La Bombonera and El Monumental stadiums, the air thick with charcoal smoke and the smell of sizzling chorizo. Eating one before a Boca Juniors or River Plate game is as much a part of the experience as the match itself. Beyond football, Choripán is the standard opening course of an Argentine asado, served before the larger cuts of beef arrive, to take the edge off the hunger of guests waiting for the main event. The sandwich is also popular in Chile, Uruguay, Paraguay, and Bolivia, each with regional variations on the chimichurri or choice of chorizo. Despite the simplicity, a great Choripán requires a properly grilled, butterflied sausage and a baguette with a real crust.