Hey there, Argentine asado lovers! Today, we’re diving into the world of Choripanes – simple yet delicious Argentine street food you’ll surely love. And they are the perfect complement for your Argentine Asado

But hold up, what exactly is a Choripan?

What is a “Choripan”, Exactly?

Choripan is a sandwich invented in Argentina, though Uruguaians claim it was their invention, too. Regardless of this dispute 😂, choripan a simple yet satisfying combo of chorizo (a flavorful Argentine sausage) nestled inside a crusty bread roll. And let’s not forget about chimichurri! It sounds very simple and maybe nothing special, but I can assure you, it’s much more than just a sausage with bread. 

How Are Argentine Chorizos Made

Creating chorizos is not something that can be done at home (it can be dangerous, in fact, as pigs should be tested for trichinosis), but don’t worry: you can buy yours at Argentine butchers and online stores. 

The process begins with selecting high-quality cuts of meat, typically pork or beef, which are trimmed of excess fat and sinew and then finely ground to achieve a great texture. Finally, a precise balance of spices such as paprika, garlic, and cumin is added to the mix, carefully measured to achieve the signature flavor of Argentine chorizos. Once seasoned, professionals stuff the meat into natural casings, often made from cleaned and prepared animal intestines, and then left to cure and mature. 

grill the best choripan

As you can see, Argentine chorizo stands apart from common sausages. It has a unique blend of spices that gives it a smoky taste and is prepared with high-quality cuts of meat. No wonder it was it was rated the best type of hot dog in the world in 2023!

Types of Chorizo

Also, keep in mind that Argentina produces different types of chorizo, with different sizes and flavors. For example, you can buy Chorizo Criollo, made with a blend of pork and beef, and seasoned with garlic, paprika, and other spices. On the other hand, you can also find Chorizo Parrillero, specifically crafted for grilling and made with a higher fat content to ensure juicy results.

Grill the Best Choripan Step by Step

Alright, time to fire up the grill! Here’s your step-by-step guide to grilling the best Choripan:

Preheat the Grill

Once you’ve lit up your fire, ensure your grill is preheated to the right temperature. Aim for a medium-high heat, around 375-400°F (190-200°C), to properly cook chorizos without them bursting open!

Prepare the Chorizos

To further prevent your chorizos from bursting while grilling, lightly score them with a knife before placing them on the grill. In this way, steam will be able to escape the chorizo and ensure they cook evenly while staying intact. 

Grill the Chorizos

Once your grill is hot and your chorizos are prepped, it’s time to get grilling! Place the chorizos directly on the grill grates (but away from the embers!) and cook them for about 15-25 minutes, turning them occasionally with tongs. Don’t just leave them there: keep an eye on your chorizos to prevent burning and aim for that irresistible charred exterior and juicy interior.

Toast the Bread

While your chorizos are grilling, slice your bread rolls in half and toast them on the grill, too. This adds a delightful crunch!

grilling the best choripan

Assemble and Serve

Assembling your choripan is super easy: simply nestle your chorizos inside the toasted bread rolls, and remember to add your favorite condiments, such as salsa criolla or chimichurri.

Tips to Choose the Best Chorizos and Bread

  • Check for freshness: When selecting chorizos, look for ones that are firm to the touch and have a vibrant color. Avoid chorizos that appear discolored or have an unpleasant odor, as these may indicate spoilage.
  • Ask your butcher: If possible, purchase chorizos from a reputable butcher or specialty store where you can ask about the origin and ingredients of the sausage.
  • Look for the best bread: Choose rolls that are freshly baked with a crusty exterior and a soft, airy interior. From baguettes to ciabatta, there’s no shortage of options for your Choripan!
  • Size matters: Ensure that the size of the bread roll fits the size of your chorizos. You want a roll that can comfortably hold the sausage without overwhelming it or leaving too much empty space.

Enjoy Your Choripan With Friends!

Finally, the best part – share your Choripanes with friends and loved ones. Whether you’re hosting a backyard barbecue or enjoying a casual picnic, Choripan is the best choice when it comes to street food. There you have it, now it’s up to you to choose and grill the best Choripan you’ve ever tasted. 

Asado is more than just a barbecue in Argentina. It is a social and cultural event that brings together friends and family around a fire, where meat is cooked slowly and expertly over coals, often from a hard-wood fire. Asado is also a way of honoring the legacy of the gauchos, the nomadic horsemen and cattle herders who roamed the pampas of Argentina in the 19th century.

Asado, it’s practically in our national DNA. Well, maybe not literally, but it’s been embedded in our culture since the days of the first colonies. It’s a result of some rather explainable yet undeniably peculiar global phenomena with Argentine Asados in many restaurants across the US and Europe.

Why Do We Feast on Asado?

Because we’ve got cows and plenty of open fields and because it’s delicious.

It’s that simple.

A Bit of Asado History

The word asado means roasted in Spanish, and it refers to both the meal and the gathering. The technique of cooking meat over an open fire was introduced by the Spanish colonizers who arrived in Argentina in the 16th century. They brought cattle from Europe, which adapted well to the fertile and vast plains of the Pampas region.

Back in 1590, the Spaniards brought 500 cows to the shores of the Rio de la Plata. This humble herd, along with some surviving cattle from previous expeditions (left to fend for themselves and run wild), found a chance to thrive in the lush pastures of the humid pampas. In this fertile ecosystem, the cow had no greater predator than humans themselves, so they multiplied like… well, cows.


The history of Argentine asado traces its roots to the gauchos, the legendary cowboys of the Pampas region. In the early 18th century, these skilled cattle herders developed a unique method of cooking meat over open flames, giving birth to the tradition we know today. They seasoned the meat with little more than salt and fire, relying on simplicity to highlight the natural flavors of the beef, which was, and still is, of exceptional quality in Argentina.

The gauchos became legendary figures in Argentine history and culture, similar to the cowboys in North America. They developed a strong sense of identity and pride in their lifestyle, which was influenced by their Spanish, native, and African roots. They also created a rich folklore of music, poetry, and dance, such as the tango. The Asado was an integral part of their culture, as it was a way to share food, stories, and camaraderie with their fellow gauchos.

They used what were readily available resources: firewood and meat. Their seasoning was minimal, primarily salt, and perhaps a sprinkle of chimichurri, allowing the natural flavors of the meat to shine. This simplicity became the hallmark of Argentine asado.

The wood they used was quebracho, a hard and dense tree that produces long-lasting coals. They also used their lassos as makeshift grills, hanging the meat over the fire. This was how the asado was born, as a practical and delicious way for the gauchos to cook their meals in the open air.

The Evolution of Asado

As Argentina became more urbanized and industrialized in the 19th and 20th centuries, the asado tradition was adapted to the changing times. The cattle industry boomed, making beef a staple of Argentine cuisine and economy. The asado became a popular way to celebrate national holidays, such as Independence Day and May Revolution Day, as well as family occasions, such as birthdays and weddings. The Asado also became more diverse, incorporating different types of meat, such as pork, chicken, chorizo, and morcilla (blood sausage), as well as vegetables and cheese.

The asador also became more sophisticated, using different cuts of beef, such as ribeye, sirloin, and flank steak, and different methods of grilling, such as direct and indirect heat. The asador also mastered timing and temperature, knowing when to turn each piece of meat for optimal juiciness and flavor. The asador also seasoned the meat with only salt, letting the natural taste of the meat shine through.

The parilla, or grill rack, also evolved. It can be made of various materials, such as metal, wood, or stone, and it can be placed on different structures, such as fireplaces, pits, or drums. The parilla can also be adjusted in height and angle to control the heat intensity. The most important factor is the use of hardwood coals from the quebracho tree, which gives the meat a distinctive smoky aroma.


The Culture of Asado

Today, asado is a weekly ritual for many Argentine families. It is usually held on Sundays when people have more time to enjoy the slow-cooking process and the company of their loved ones. The Asado is also a way to express hospitality and friendship, as everyone is invited to join the feast. It is not only about food but also about conversation, music, and laughter.

The asado starts with lighting the fire and preparing the coals. The asador is usually a man who has learned the art of grilling from his father or grandfather. He is in charge of everything related to the meat: choosing it, cutting it, salting it, and cooking it. He is also responsible for serving it to the guests in stages: first the achuras (offal), then the provoleta (grilled cheese), then the main course of various cuts of beef. The guests show their appreciation by applauding the asador or chanting “un aplauso para el asador” (applause for the grill master).

The guests also contribute to the asado by bringing salads, bread, wines, and desserts. They also help with setting up the table, serving drinks, and cleaning up afterward. They also engage in lively conversations about politics, sports, culture, and life in general. They also enjoy listening to music or playing games while waiting for the meat to be ready.

family asado

The Asado is more than just a meal; it is an experience that reflects the history and culture of Argentina. It is a way to honor the legacy of the gauchos, who created a unique and delicious way of cooking meat over fire. It is also a way to celebrate the diversity and richness of Argentine cuisine, which incorporates influences from various regions and ethnicities. Most importantly, it is a way to enjoy the simple pleasures of life: good food, good wine, and good company.

So, here’s to Argentina, where meat is more than just a meal; it’s a way of life.

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