Choripán Argentino
● ArgentinaThe choripán (chorizo + pan) emerged from Argentina's asado (barbecue) culture, where chorizo sausages are the traditional opening of any grill session. Served in crusty bread with chimichurri while the main meat cuts are still cooking, it was initially a casual snack before becoming a fully fledged street food institution.
The choripán is Argentina's most democratic food — it is consumed by everyone from stadium football crowds to families at backyard asados to upscale restaurants that do gourmet versions. Street vendors called choripaneros operate near every major stadium and plaza. Political campaigns in Argentina traditionally include free choripán — 'politics and choripán' is a cliché.
Grill fresh Argentine chorizo (a coarse-textured pork and beef sausage seasoned with paprika and garlic) over charcoal until cooked through, about 12 minutes. Split lengthwise — butterfly style. Place in a crusty pan flauta or bread roll. Top generously with chimichurri (parsley, garlic, oregano, red pepper flakes, red wine vinegar, olive oil). Eat standing up.