Argentina Eats: Choripán

Argentina’s food culture is centered around long gastronomic experiences. Food isn’t just about getting nourishment and calories to sustain you through a 16 hour work day—it’s about savoring and sharing quality time and quality food.

Argentina doesn’t have a big street food scene as a result.

There is, however, one popular item you’ll see people eating on the go: choripán.

Choripán is simply chorizo cut in half and put in a crusty bread (pan). It’s often served with a dousing of chimichurri sauce on top.

Chorizo originated in the Iberian Peninsula and was brought to the Americas as early as the 16^th century. You’ll find it everywhere from Mexico to Chile, and each place has put its own spin on it. Like much of the country’s cuisine, Argentinian chorizos are heavily influenced by Italian flavors*. They are seasoned with herbs like oregano, thyme, and parsley, and are rarely spicy. (For a look at chorizo across the world, click HERE)

*Fun Fact: From 1870-1960 two million Italians immigrated to Argentina. They brought their culture, tradition, and, of course, food! Today, a whopping 60% of Argentina’s population has Italian heritage. (Add that to the list of facts I didn’t know!)

Looking for choripán in Buenos Aires? Head to Chori!

This spot is nestled in the hip neighborhood of Palermo. It has relaxed vibes with endearing wall art of cute chorizos and condiments getting into shenanigans. The menu has all types of choripáns and even some vegetarian options too!

I tried the chorichanga which had cilantro, miel de ananá (which translates to pineapple honey?), pickled jalapeño, and criolla de soja (which I believe is a soy sauce of sorts).

The bread was perfectly crusty with baked in cheese that added a little something special. The chorizo was juicy and greasy with warm herbs, just enough salt, and a subtle smokey flavor. Bean sprouts and cilantro gave each bite a unique crunch and freshness. There was an ever-so-slight sweetness, which must have come from the miel de ananá, to contrast the pickled jalapeño.