Choripán: The Best Argentinian Sandwich

There’s nothing quite like owning a grill. No other cooking gear opens the door to so many rich, smoky, flavor-packed possibilities, each one more delicious than the other.

For example, just imagine the sizzle of a perfectly grilled chorizo, its savory aroma curling through the air. Picture it nestled inside a soft roll, dressed with a bold, spicy sauce and a tangy touch of homemade mayo. Drooling already?

The good news is that such flavor-packed dream is real, and it’s called Choripán. The even better news? This article has been updated to provide a deeper dive into choripan’s history, regional varieties, and cultural significance.

Additionally, we’ve included some practical grilling tips and step-by-step guides to making typical Argentine dressings that will help you elevate your choripan game to a Gaucho-like level.

Ready to bring a taste of Argentina to your table?

What is Choripán?

Foodies often say there’s no better way to understand a country’s cuisine than through its street food—and in Argentina, no street food holds a place in Argentine palates like choripán does.

But first, what exactly is choripán?

Imagine a hot dog. Now, picture its rugged, flavor-packed cousin: charred, juicy, boldly spiced, and tucked inside crusty bread. That’s choripán, whose name is a portmanteau that blends chorizo (a sausage type) and pan (bread).

Also known simply as chori, choripán consists of a grilled chorizo (a thin pork tripe filled with a mixture of seasoned pork meat and fat), sliced butterfly-style and served in a crusty bread roll, often a baguette.

This is a meal that doesn’t need much to be both flavorful and satisfying, yet it pairs beautifully with both bold additions like blue cheese or pickles and lighter toppings like lettuce.

Most commonly, it’s dressed with chimichurri (a flavorful blend of herbs, garlic, vinegar, and oil) or salsa criolla, a zesty combo of chopped onion, tomato, bell pepper, and vinegar. Both chorizo types and toppings vary by region.

From the Pampas to the Streets: A Brief History of Choripán

Choripán’s roots trace back to colonial South America, when the Spanish introduced cattle, pigs, and sausage-making techniques to the region. Many believe that chorizo was one of the earliest collaborations between native populations and European settlers.

While inspired by Spanish methods, the chorizo used in choripán is distinctly Argentine. What makes chorizo unique is its spiciness and characteristic red color that comes from powdered chili peppers, or pimentón, local to the Americas.

For centuries, gauchos enjoyed grilled chorizos, both as part of an asado and as a meal on its own. But they were constantly on the move, traveling or working. Therefore, for convenience, they started serving the sausage between slices of bread, and just like that, choripán was born.

It quickly became a staple at rural celebrations and gatherings. But in the 20th century, gauchos started to migrate from the country to the city, and choripán followed them.

In large cities, it developed into the street-food king and became a fundamental snack in soccer games and cultural affairs, as a quick, filling, and low-cost bite. It also became a fixture at political rallies, acting as a symbol of the Argentine people.

Today, Choripán is so deeply ingrained in Argentine culture that it’s celebrated at major festivals across the country—from Buenos Aires’ Chori Fest to Córdoba’s once-renowned Festival del Humor y del Choripán Cordobés. Not bad, right?

Choripán in Argentine Culture

Choripán is tied to some of the most iconic traits of Argentine culture. It’s hard to find someone here who hasn’t grabbed one from a food truck after a soccer match, a concert, or a night out at the disco at least once in their lives.

But choripán isn’t reserved for just those moments. Many asados—especially the more festive or elaborate ones—start with a choripan, usually shared over a glass of Malbec. And because it’s hearty enough to stand on its own, there are also gatherings where choripán is the main event. These are called choripaneadas, a quicker, more affordable alternative to the full asado.

As you probably know, here in Argentina, we take pride in our legendary grilling game. And choripán holds its own: it often appears in global rankings of the world’s best sandwiches.

In other words, choripán isn’t just a meal: it’s a symbol, a point of national pride that, like asado, connects us deeply to our roots. Because when we light a fire and throw some meat on the grill, even city-bred Argentines become gauchos for a little while.

Regional Variations of Choripán

Argentina is a vast country, stretching over 880 miles from north to south. Naturally, its regions differ in climate, culture, and, most importantly, food preferences.

While choripán is beloved nationwide, each region puts its own twist on this iconic sandwich. For example:

Chorizo types. In Buenos Aires, most chorizos are a beef-and-pork blend. In smaller cities near the countryside, pork-only chorizos—known as criollos—are more common. They’re juicier and more flavorful than their beef counterparts. In southern Argentina, you might even find mutton chorizos, though they’re less widely used. Other popular chorizo variations include:

Colorado (red): spiced with paprika for a deep red color.
Bomba: spicy and bold, thanks to a stronger seasoning.
Bombón: smaller-sized chorizos.

Bread type. Traditionally, choripán is served on French-style bread: crusty on the outside with a dense crumb, perfect for soaking up chorizo fat and dressing. In the northern province of Tucumán, though, locals prefer pan sanguchero (sandwich bread), which has a softer crust and a more pillowy texture.
Sauces and toppings. Toppings and sauces also vary widely from region to region. For example:

In Buenos Aires, classical choripán consists only of untoasted bread, chorizo sausage, and some chimichurri.
In Córdoba, choripán also has mayonnaise, a hint of mustard, tomato, and whole lettuce leaves.
Other common toppings you may find when buying a choripán in a food truck in most Argentine cities include pickles, roasted bell peppers, and chips.

Regional specialties. Some regions take things a step further, implementing unique techniques or ingredients. For instance:

Toasted bread: In Córdoba, it’s common to toast the bread directly on the grill before assembling the choripán, adding crunch and a smoky flavor.
Grilled provoleta: Some places in Buenos Aires offer melted cheese as a topping, often paired with arugula and sun-dried tomatoes.
Patagonian choripán: Features mutton chorizos topped with lettuce, tomato, and scrambled eggs.

So, which one’s the best? Honestly, it all comes down to personal taste. But at Gaucho Life, we say the best choripán is always the one you eat when you’re hungriest and craving something hearty, decadent, and full of flavor. End of story

Choripán Beyond Argentina

If it’s good, it spreads—and choripán is no exception. Although it originated in Argentina, choripán is enjoyed across South America, especially in neighboring countries like Brazil, Chile, Perú, and Uruguay.

International variations (and one fusion recipe) include:

Peruvian choripán:

Peruvians love bold, spicy flavors, so ají (a hot chili pepper) is often added to the sauce or served as a topping.
Garlic-flavored mayonnaise replaces chimichurri as the main condiment.
It’s typically served with crispy potato sticks for added crunch.

Salchipão.

Similar to classical Argentine versions, it includes chimichurri, tomato, and lettuce.
Instead of French-style bread, salchipão uses garlic bread.
Typically, it has melted cheese, making it extra rich and flavorful.

Tacos with chorizo.

Fusion recipe where shredded Argentine-style chorizo is combined with melted cheese, onions, and chili.
Served with pico de gallo or tatemada sauce for a smoky finish.

Chilean choripán:

Originally known as pan con longaniza (bread with sausage).
It uses marraqueta bread (also called pan batido) instead of French-style bread
Dressed with Pebre sauce and a sprinkle of merkén—a smoky, spicy seasoning that gives it a completely different flavor profile

How to Make a Choripán, Step by Step

Wondering how to grill chorizos to perfection? Curious about making your own chimichurri? Not sure when, where, or how to serve choripán? Well, we promised a how-to, and we’re here to deliver—step by step.

What You’ll Need

Let’s start with your basic shopping list for choripán―Gaucho Life approved.

If you’re planning to enter the world of Argentine grilling, first, you’ll need a proper outdoor grill. Why? Because, as delicious as it is, grilled meat (especially chorizos) coats indoor spaces with a very distinctive smell that grows stale after a few hours.

However, if you’re willing to take the risk or already have a grill, you may buy some quality firewood and then proceed to the grocery store.

Essential ingredients in every choripaneada include:

Chorizo sausages. You can find them at specialty butcher shops. Another option is to order from online suppliers that carry Argentine or Uruguayan meats.
Bread. For a typical Argentine choripán, choose fresh baguettes. Lightly toasting the bread on the grill gives it the perfect texture—even if it’s a day old.. Another option is using Cuban bread.
Toppings. If you’re in for a classical chori, toppings aren’t a requirement. However, they do enhance the sausage’s flavor and add contrasting textures. What should you buy?

Tomato and lettuce. They bring a fresh crunch that nicely balances the bold, spicy flavors of chimichurri and chorizo.
Pickles. Although their spicy, acidic tang brings out the meat flavor in a similar way to chimichurri, pickles bring different textures to the mixture, making every bite a unique experience.
Bell pepper. Char it on your grill to add a smoky aftertaste that intensifies its sweetness. Pairs wonderfully with the chorizo's spiciness.
Provoleta. It’s a universal fact that melted cheese makes most things better. Smoky, peppery, herb-seasoned provoleta is not the exception to the rule.

Sauce ingredients. If you’re an advocate of DIY guides, buy some ground chilli, minced oregano, and parsley for your chimichurri sauce. Make sure you also have black pepper, vinegar, oil, and salt.

For a criolla sauce, buy, instead, a tomato, an onion, and a bell pepper. You’ll also need some salt, vinegar, and oil.

How to Grill?

Grilling Argentine chorizos to the point when they are crispy, juicy, and bromatologically safe is like magic: quite simple, once you know the trick.

Or, rather, the tricks, since there are several key points you should take into account to achieve the perfect choripán:

First of all, make sure to protect your clothes from flying embers and drops of grease with a leather apron. This isn’t nonsense: nothing ruins a beginner’s commitment to the parrilla (and the success of their work) quicker than scorch marks.
Cook the chorizos at medium heat to avoid uneven cooking, burning the skin, or slow, ineffective grilling.
Preheat the grill over medium-sized embers (a nutmeg’s size, approximately). If too hot, remove them using an iron shovel or break them down with a poker.
To check the temperature, place your hand 2 inches over the grill. If you can hold it there for 9 seconds (no more nor less), the heat is adequate.
Cook 20-25 minutes per side. Do not poke the chorizos as it will make them lose their juices. If possible, use tongs to rotate them gently.
5 minutes before the chorizos are done, slice the bread in half and place them on the grill, breadcrumbs down.
Fancy a crispier result? Unsure about the cooking point? When golden-brown on the outside, remove and slice them butterfly-style. Return them to the grill (inside down) and cook until slightly charred.

Seamlessly grilling chorizos doesn’t take much more. This is good news since it means that while they cook, you can put your heart and soul into mixing the sauces that every Argentine choripán should have: chimichurri and criolla.

Sauces 101

If every chef must know the mother sauces of French cuisine, every asador (in the making or not) should master the two essential sauces of Argentine outdoor cooking.

Making them doesn’t require any fancy equipment: just a spoon, a chopping board, a small bowl, and a good set of knives made for clean cuts and for bringing an unmistakable Argentine-style flair to the grill.

To make homemade chimichurri, the wildcard of Argentine cooking, follow these steps:

Mix 2 tablespoons of ground chili and 2 tablespoons of oregano. For a milder flavor, use just 1 tablespoon of chili with 2 tablespoons of oregano.
Add salt and pepper to taste.
Pour in enough water to moisten the mixture, then stir well. This helps bring out the flavors.
Once moistened, add 1 tablespoon of freshly minced garlic and 3 to 4 tablespoons of chopped parsley. Stir to combine.
Add just enough oil to match the amount of solids and liquid. The texture should be thick but still pourable.
Pour in vinegar and stir. How much? About one-third of the amount of oil you used. This will ensure that flavors and consistency are properly balanced.
Store it in the fridge in a tightly sealed glass jar. It will keep for up to one week.

The second sauce an asador should master is salsa criolla. To make it:

Finely dice the tomato, bell pepper, and onion into small, even pieces, and mix them together in a bowl.
Add neutral oil, like sunflower oil, until the mixture no longer looks like a salad, but not so much that the vegetables are swimming in it!
Finish with a splash of vinegar and season with salt and pepper to taste.

Serving Tips

Argentine asados aren’t just about grilled meat—they’re about sharing the moment with loved ones. That’s why some of the most prized cuts—like sweetbreads and chinchulín—are often passed around right by the grill, in the middle of conversation.

At Gaucho Life, we’re convinced that choripán is one of those foods that just tastes better in good company. To make the most of it, you can serve it as part of a backyard barbecue or casual meals at home. Set things up buffet-style with toppings, sauces, and sliced bread on the table, so guests can build their choripáns just the way they like…

…Or wrap up freshly grilled choripán in foil for a top-notch picnic meal—easy to carry, simple to eat anywhere. The real challenge? Resisting that irresistible smell until you get there.

But that’s a problem for later. Right now, let’s tackle the one question every sensible human asks before eating a choripán: How do you build the perfect one?

The answer’s simple. Once they are done, cut your chorizos butterfly-style if you haven’t sliced them yet. Place it on a freshly baked (or toasted) half of bread, spread with creamy mayo or mustard to balance out the crispy bite of the sausage.

If the chorizo is extra-juicy, an alternative is going for the Argentine classic: just a bit of chimichurri on the sausage before covering it with the bread. However, if your motto is “the more, the merrier,” go ahead and pile on your favorite toppings—just make sure you can still take a bite without unhinging your jaw.

To finish it, top the sausage with a spoonful of chimichurri and the other half of the bread. Then, prepare yourself and open your mouth for the crispiest, juiciest choripan you'll ever taste.

The Best Argentinian Sandwich, No Contest

Although Argentina boasts many beloved traditional dishes, choripán stands out as truly one of a kind.

However, it’s not just about its bold, layered flavors or its versatility. What sets choripán apart is its ability to bring people together, reminding them of shared meals, cherished traditions, and the joy of creating new memories that last a lifetime.

Choripán is more than a delicious meal; it’s a cultural milestone, deeply woven into the fabric of Argentine life. And while preparing it is relatively simple, there’s one essential element you can’t skip: the parrilla.

To make a choripán using an electric grill or a stovetop griddle… It’s just not the same. You miss out on that unmistakable smoky flavor in every bite, the friendly chatter around the fire, and the crisp, fire-seared texture that only a parrilla-grilled chorizo offers.

Of course, not having a proper Gaucho grill shouldn’t stop you from trying choripán if you’re curious. But if you’ve ever been tempted to experience what true Argentine grilling feels—and tastes—like, head over to our main site. You just might find something that catches your eye.

At Gaucho Life, we believe in sharing things that bring joy to our lives, and Argentine grilled cuisine is one of those. We specialize in crafting high-quality grills built to last a lifetime. Each one carries a little piece of Argentina within because there’s no way to deny it:

Grilling isn’t just about cooking—it’s about the experience, the ritual, the lifestyle.

Choripán: The Best Argentinian Sandwich Explained