Arguably Argentina’s most iconic street food, choripan is a staple found across the country. Its name comes simply from its two main ingredients: ‘chori’ from chorizo, the sausage, and ‘pan’, the bread it is served in. In many ways, it is Argentina’s answer to the hotdog, although most Argentines would argue it is far superior.
The origin story of choripan lies within gaucho culture. When the Spanish introduced pigs to Argentina, sausages quickly became a practical and popular food to cook over open fires in the countryside. Gauchos, spending long days working cattle across the vast plains, needed meals that were simple, filling and easy to eat. Without plates or cutlery, the solution was straightforward: sandwich the grilled sausage between bread. Choripan was born.
Since then it has developed and been introduced into urban areas. Thanks to its simplicity and portability, it became a firm favourite among truck drivers. Even today, it is common to spot trucks parked up on the side of the road at lunch time, where the drivers gather around the parilla to claim their freshly grilled lunch.
It is a staple and can be found in all corners of Argentina. The sausage is cooked over hot coals, then split open to create its characteristic butterfly shape. It is then tucked into a crusty roll and topped generously with chimichurri or salsa criolla.
At Los Potreros, we cannot think of a better picnic lunch after a morning of riding. Our choripan is usually served with a slight estancia twist. Perhaps some freshly picked lettuce from the vegetable garden for added freshness, or homemade sauces for guests wanting to experiment beyond the traditional toppings.
