Sándwich de Bife de Chorizo
Sirloin sandwich; bife de chorizo (strip steak) in bread.
Choripán
Salchicha Parrillera
Grilled sausage; for panchos or choripán.
Chorizo Parrillero
Grilled chorizo; specifically for the parrilla (grill).
Chorizo Criollo
The sausage itself; fresh (not cured) pork and beef sausage, coarser grind than European sausages, seasoned with paprika, cumin, oregano,...
Chorizo Bomba
'Bomb' chorizo; shorter, fatter sausage, very juicy.
Choripán
Argentina's sausage sandwich hinges on a raw pork-and-beef chorizo criollo that must hit the coals, split butterfly-style and seared cut-side down before it ever reaches bread.
Choripán Mariposa
'Butterfly' choripán; chorizo butterflied (split lengthwise but not cut through), grilled flat for more char and crispiness.
Choripán de Costanera
The Costanera choripán is an address before it is a recipe: charcoal carts on the Buenos Aires riverbank, a chorizo split mariposa and charred, eaten standing at the rail over the Río de la Plata.
Choripán de Cancha
Stadium choripán; sold at football matches and sporting events. Part of the matchday ritual.
Choripán con Salsa Criolla
Choripán with salsa criolla; fresh sauce of diced tomato, onion, bell pepper, olive oil, vinegar. Adds freshness and crunch.
Choripán con Mayonesa
Choripán with mayonnaise; a common variation.
Choripán con Chimichurri
Choripán with chimichurri; the green herb sauce (parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes) is essential.
Choripán Completo
Complete choripán; with both chimichurri and salsa criolla.
Choripán Clásico
Less a recipe than a fixture of the asado and the football terrace: a fresh chorizo butterflied and seared on the coals, laid in crusty bread with chimichurri, eaten while the rest of the meat cooks.