Choripán
Buenos Aires, Argentina
Choripán is a grilled sausage split through the middle and served in a crusty roll, usually with chimichurri or salsa criolla. The sausage is smoky and juicy, while the sharp herbs, vinegar and onion keep the sandwich from feeling too heavy.
Why locals eat it
It is closely tied to Argentine asado culture but works as informal street and match-day food, turning the parrilla’s sausage course into a portable meal. Buenos Aires versions vary in bread, sausage size and sauce, and the best ones let the charcoal remain clear.
Local tip
Ask whether the chorizo is pork, beef or mixed and add chimichurri gradually. A hot grill with steady turnover matters more than elaborate toppings.
Typically made with
chorizo sausage, crusty bread, chimichurri, salsa criolla. Recipes vary — always check with the vendor if you have allergies.