CHORIPÁN, THE ARGENTINIAN STAR

When we talk about the cuisine of this country, the first dish that comes to mind is an Argentine star, the choripán (an acronym for chorizo, sometimes shortened to chori, and pan). It is basically a food consisting of a grilled chorizo, cooked over embers, placed between two pieces of bread and accompanied by a sauce called chimichurri.

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The choripán is a typical sandwich of Argentine cuisine, as well as in countries like Uruguay, Paraguay, and Chile. It is made with bread and chorizo, which is grilled whole or cut. This snack is essential to Argentine culture, and the name reflects its nature: a delicious bread with chorizo and chimichurri. Although its invention cannot be exclusively attributed to Argentina, its popularity solidified in the barbecues of the Río de la Plata region in the late 19th century, where it was offered as an appetizer while other cuts of meat were being cooked.

Often considered street food, the choripán is associated with sporting events and festivals, but it is also enjoyed at family gatherings and barbecues. Its fame has led to its inclusion on restaurant and bar menus, especially in areas like Palermo. This simple sandwich transcends social classes and generations, becoming a symbol of national identity. The criollo chorizo used in the choripán is characterized by its freshness and is complemented by typical sauces like chimichurri, which enhance its flavor and make it a beloved dish for all.

In recent years, this dish has gained prominence in the culinary and tourist scene, leading to the opening of various restaurants worldwide that present it as an Argentine star. This evolution has transformed a simple food into a gourmet option, with creative touches from chefs and grill masters who reinvent this classic. Thus, the choripán has become an excellent excuse to go out and enjoy moments with friends, elevating its status in Argentine gastronomy.

Choripán