Choripán

Sirloin sandwich; bife de chorizo (strip steak) in bread.

Grilled sausage; for panchos or choripán.

Grilled chorizo; specifically for the parrilla (grill).

The sausage itself; fresh (not cured) pork and beef sausage, coarser grind than European sausages, seasoned with paprika, cumin, oregano,...

'Bomb' chorizo; shorter, fatter sausage, very juicy.

Argentina's iconic sausage sandwich; grilled chorizo criollo (fresh pork and beef sausage, not cured like Spanish chorizo) split lengthwi...

'Butterfly' choripán; chorizo butterflied (split lengthwise but not cut through), grilled flat for more char and crispiness.

Costanera choripán; from the famous choripán carts along Buenos Aires' riverside Costanera. Legendary spot.

Stadium choripán; sold at football matches and sporting events. Part of the matchday ritual.

Choripán with salsa criolla; fresh sauce of diced tomato, onion, bell pepper, olive oil, vinegar. Adds freshness and crunch.

Choripán with mustard.

Choripán with mayonnaise; a common variation.

Choripán with chimichurri; the green herb sauce (parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes) is essential.

Complete choripán; with both chimichurri and salsa criolla.

Classic choripán; grilled chorizo in crusty French-style bread (pan francés) with chimichurri verde. Simple and iconic.