Choripán
A grilled chorizo sandwich popular across South America.
Choripán, known in the plural as choripanes, is a sandwich eaten as part of an asado, featuring grilled chorizo as its main ingredient. It is found across Argentina, Chile, Uruguay, Paraguay, Peru, Ecuador, Bolivia, and Venezuela. Its name is a blend of the words for its two core components: grilled chorizo sausage and a crusty bread—called *pan* in Spanish—such as a pan batido, baguette, or *francés*.
In Argentina, the sandwich uses a beef-and-pork chorizo, taken straight from the grill, split lengthwise, and placed on a roll. The sausage may stay whole or be cut in half to form a *mariposa* (butterfly) shape. Chimichurri is the customary sauce spread on the bread. Choripanes often appear as an appetizer while an asado is being cooked, but they are also a common street food sold at sporting events—especially football matches—and along roadsides in major Argentine cities. In Buenos Aires, taxi drivers are frequent customers, and some street vendors attract long lines of cabs during lunchtime and afternoon breaks. A variation called *morcipán*, made with *morcilla* (blood sausage), is popular in the Río de la Plata region.
Brazil has several takes on choripán. The version closest to the Argentine one is *salsipão*, found in southern Brazil, using *pão francês* (a Portuguese roll) and pork sausage. It is often served as an appetizer during a *churrasco* or even as a barbecue substitute, since *salsipães* are cheaper, easier, and quicker to prepare. Elsewhere in the country, the *sanduíche de linguiça* (sausage sandwich) comes in many forms, usually with *pão francês* and pork sausage, though other breads and sausages appear. Additions can include melted cheese, *requeijão*, sautéed onions, vinaigrette sauce, shoestring potatoes, mustard, hot sauce, and more. It is typically a casual meal, often paired with a cold beer and sold at roadside diners.
In Chile, choripanes are a classic appetizer during *asados*. They are traditionally served on *marraqueta* bread and topped with *ají* and *pebre*; mayonnaise is also common. Chilean versions sometimes substitute *longanizas* for chorizo.
On the U.S. mainland, choripanes are common at lunch counters in Miami’s Cuban diners and cafes. There, the sandwich is typically served on Cuban bread, topped with raw or fried onion, and often eaten with a tropical fruit shake.
Quick Facts
- Region
- Southern Cone
- Main Ingredient
- Crusty bread (baguette), chorizo
Facts from the source article.
Lore & Background
In Argentina, the choripán consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll. The chorizo may be used whole or cut in half lengthwise, in which case it is called a mariposa (butterfly). It is customary to add sauces on the bread, most likely chimichurri. Choripanes are commonly served as an appetizer during the preparation of an asado, but they are also very commonly sold at sport venues (particularly football games) and on the sides of roads and streets in major cities in Argentina. Taxi cab drivers in Buenos Aires are avid consumers and some street sellers can gather a long line of cabs during lunch time and afternoons when drivers get their lunch break. A variant of choripán called morcipán, made with morcilla (blood sausage), is popular in the Río de la Plata region.
In Chile, choripanes are very popular, particularly consumed as a classic appetizer during asados. They are traditionally served in marraqueta and topped with ají and pebre; mayonnaise is also commonly used. Chilean choripanes are also made with longanizas instead of chorizos. In Uruguay, the chorizo is sausage made of pork, and may be used whole or cut in half lengthwise. Usually chimichurri is used as well as mayonnaise; sometimes Uruguayans tend to add tomatoes and lettuce. The sandwich is served in a baguette or in pan catalán (a sliced soft bread roll), except at football matches where it is served in a simple bread roll or hamburger-type bun.
Reader's Guide
Choripán holds significance as a staple of asado culture across multiple South American countries, serving both as an appetizer during barbecues and as a popular street food. Its name, a portmanteau of 'chorizo' and 'pan' (bread), reflects its simple yet iconic composition. The sandwich varies by region: in Argentina it is often dressed with chimichurri and sold at football matches and roadside stalls; in Chile it is served on marraqueta with pebre; in Uruguay it may include lettuce and tomato; and in Brazil the similar salsipão is a cheaper, quicker alternative to a full churrasco. The choripán's legacy lies in its ubiquity and adaptability, appearing in forms as diverse as the morcipán (blood sausage variant) in the Río de la Plata region and versions in the United States, such as those on Cuban bread in Miami or with Spanish-style chorizo in Puerto Rico. It remains a unifying element of informal dining, from taxi drivers' lunch breaks to stadium concessions.
Did You Know?
- The name choripán comes from combining 'chorizo' and 'pan' (Spanish for bread).
- In Argentina, a chorizo cut lengthwise is called a mariposa (butterfly).
- A variant called morcipán is made with morcilla (blood sausage) and is popular in the Río de la Plata region.
- In Chile, choripanes are sometimes made with longanizas instead of chorizos.
Frequently Asked Questions
Who is Choripán?
Choripán is a grilled-sausage sandwich that serves as the star handheld of a South American asado. In Chile and its neighbors, it's the go-to bite you grab while the bigger cuts are still turning on the grill.
What are Choripán's core ingredients?
The duo is a grilled chorizo sausage tucked into a crusty roll—think a pan batido, baguette, or pan francés. The sausage is typically split open lengthwise so the bread can cradle it properly.
What sauces does Choripán pair with?
Fans most often reach for chimichurri or pebre to add a sharp, herby kick, though a smear of mayonnaise is also a beloved choice. The sauce is what lifts the simple sausage-and-bread combo into a full flavor experience.
Where does Choripán appear in the canon?
It is a pan-South American staple, showing up across Chile, Argentina, Uruguay, Paraguay, Peru, Ecuador, Bolivia, and Venezuela. In Chile specifically, it is inseparable from the asado table and weekend grilling culture.
What variants exist in the Choripán universe?
One well-known spin-off is the morcipán, which swaps the standard chorizo for a blood-sausage version. In Brazil, a cousin called salsipão takes the same concept in its own direction.
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