It is the end of the day. You have the urge to grill something but you don’t want to end up making a big deal out of it. After a quick run to the supermarket to grab a few items, you light the fire. Crack open some cold beers or a bottle of wine to kill the time. Finally, you are rewarded with this….
Chorizo + Bread + Chimichurri = Simplicity at its best.
Hmmm… I miss that ! A good choripán at the Retiro… I wish Europe could have the same tradition in good food and good meat as Argentina has…
Nice site, thanks,
Jr Prod
QUE BUENO.VER ESCRIBIR EN INGLES DEL CHORIZO.BESOS DESDE ARGENTINA,CARAJO¡¡¡.
Best Choripan in Argentina is by ‘the Choripan Man’ (as we call him) at San Telmo Market.
Hi Anthony,
Those guys who sell on the streets and at markets are the best!
no no, the best Choripan in all of Buenos Aires is on the corner of Jaun B. Justo and Av. Santa Fe. It’s literally on the corner, right by the Subte enterance… AMAZING. miss it so much!
[…] South America. You can’t walk past a soccer ground without smelling the rich tang of sizzling choripan in Argentina, and a quick mince-filled empanada is perfect when you haven’t got much time to […]
[…] The choripan is Buenos Aires’ answer to the hamburger stand. It consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll.The best place to eat choripan in Buenos Aires during the daylight hours has got to be along the Reserva Ecologica just across from Puerto Madero in Costanera Sur. There you’ll find stand after stand of chorizo and other carniverous delights with all the fixings, smoldering along the boardwalk. Thanks to Asado Argentina for this beautiful choripan. […]
[…] Plata, I’ve seen and sampled some of the best. Things like empanadas, garrapiñadas, locro, choripan, pastelitos, chipas and a few others that I can’t recall from the shallow depths of my […]
Since living in Uruguay in the middle sixties I have been looking for the recipe for the Chorizo we ate ever night before going home. Any sausage makers out there who would like to share the making of Choripan or as we called it, Chorizo del Rio Plata.