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Choripán Recipe



I have a soft spot in my heart for Choripán. I had my first and 50th in its birthplace: Argentina. On the streets of Bariloche whether at an asado in Córdoba or at the local parillas in Buenos Aires, the chorizo and bread were always joined in holy, grease-dripping matrimony. 

Click here to see Recipe SWAT Team: Chorizo


  • 1 fresh chorizo* sausage link
  • 1 crusty white roll or sliced baguette
  • 1 fried egg (optional)
  • Chimichurri, for garnish

*Note: Try buying an Argentine chorizo which is spicier and less smoky than Spanish chorizo. 


Cook the sausage on a grill or in a pan over medium heat. Just before it's completely cooked, cut it in half length-wise and finish cooking. While the chorizo is cooking, toast the roll for a couple of minutes and fry an egg in a separate pan, if adding.

Place the chorizo on the bread, the egg on the chorizo, and the chimichurri on everything. Buen provecho.