One of Argentina’s most beloved foods that you can find on street carts or at a football match, choripán is a sandwich made with Argentinian chorizo sausage and French baguette–style rolls. Before serving, a generous drizzle of herbaceous chimichurri brings everything together. The zesty chimichurri, packed with fresh herbs like parsley and oregano, gets a bright acidity from red wine vinegar that balances the smoky, garlicky flavors of the chorizo.
What’s the difference between Argentinian and Mexican chorizo?
Argentinian chorizo and Mexican chorizo have some key differences. Argentinian chorizo is a pork sausage typically seasoned with garlic, red wine, and paprika. Mexican chorizo, on the other hand, is flavored with vinegar and chiles and commonly eaten in its sausage form or as a ground meat.
What can I use as a substitute for Argentinian chorizo?
Any firm textured, smoky pork or beef sausage can work in place of Argentinian chorizo, such as Cajun andouille or spicy Italian sausage.
Notes from the Food & Wine Test Kitchen
Choripán is traditionally served with chimichurri, an herby sauce that originated in Argentina and has since spread to other parts of Latin America, including Uruguay and Brazil. Chimichurri is versatile — it pairs well with everything from grilled proteins like steak, chicken, or fish — and it can be used as a salad dressing, stirred into soups, or served as a dip for crusty bread.
If your sausages are on the thinner side, you can serve two whole links side by side in the sandwich. For thicker sausages, split each link lengthwise, and arrange both halves side by side inside the bread.
