Choripán
Grilled chorizo sausage in crusty bread, often topped with sauce
Choripán is a sandwich of grilled chorizo sausage in a crusty bread roll, popular across Argentina, Chile, Uruguay, and other South American countries. It is often served with sauces like chimichurri or pebre and eaten as a snack, appetizer, or street food, especially during barbecues and at sports events.
- Choripán is a classic snack at South American barbecues (asados)
- The name comes from 'chorizo' and 'pan' (bread)
- Often topped with chimichurri or pebre sauce
- Popular at football matches and street stalls
- Variants use different sausages and breads by country
What is Choripán?
Choripán is a sandwich made by placing a grilled chorizo sausage into a crusty bread roll, such as a baguette or pan batido. The sausage is usually pork or a mix of beef and pork, split or whole, and served hot off the grill. Sauces like chimichurri, pebre, or mayonnaise are commonly added, and toppings may include onions, tomatoes, or lettuce. The bread is crusty on the outside and soft inside, making a contrast with the juicy, smoky sausage.
Where does Choripán come from?
Choripán originated in the Southern Cone of South America, especially Argentina, where it is closely tied to the tradition of asado, or barbecue. The name combines 'chorizo' (sausage) and 'pan' (bread). Over time, it spread to neighboring countries like Chile, Uruguay, and Brazil, each developing its own local versions. It is now a staple of street food and gatherings across the region.
How is Choripán made?
To make choripán, chorizo sausages are grilled until cooked through and slightly charred. The sausage may be used whole or sliced lengthwise. It is then placed inside a split crusty bread roll. Common additions are chimichurri (a tangy herb sauce), mayonnaise, or pebre (a Chilean salsa). In some places, other toppings like onions, tomatoes, or cheese are added.
How and when is Choripán eaten?
Choripán is often eaten as a snack or appetizer, especially while waiting for the main barbecue dishes at an asado. It is also sold by street vendors, at football matches, and in bakeries. In Argentina and Uruguay, it is a popular lunch for workers and taxi drivers. It is usually eaten hot, by hand, sometimes with a cold beer or fruit shake, and can be found at both casual and festive gatherings.
Kinds of Choripán
Regional versions include the Brazilian salsipão, made with pork sausage and pão francês, and the Chilean choripán, which may use longaniza sausage and marraqueta bread, topped with pebre or mayonnaise. In Uruguay, pan catalán or baguette is used, and toppings may include lettuce and tomato. The morcipán, with blood sausage, is also found in the Río de la Plata area. In the United States, Cuban and Dominican breads and Spanish-style chorizos are used.
What Choripán means
Choripán is deeply linked to the social ritual of asado in Argentina and Uruguay, serving as a casual, shared food at gatherings. It is a fixture at sports events, especially football games, and a common street food in cities. Its popularity across several countries reflects its role as an accessible, satisfying snack and a symbol of local barbecue culture.
Questions people ask about Choripán
What is choripán made of?
Choripán is made of grilled chorizo sausage served in a crusty bread roll. Common additions include sauces like chimichurri, mayonnaise, or pebre, and sometimes onions, tomatoes, or lettuce.
Where does choripán come from?
Choripán comes from the Southern Cone of South America, especially Argentina, and is also popular in Chile, Uruguay, Brazil, and other nearby countries.
How is choripán usually served?
It is served hot, with the sausage placed in a split bread roll and topped with sauces or vegetables. It is eaten by hand, often as a snack or appetizer at barbecues or from street vendors.
Are there different types of choripán?
Yes, different countries use various sausages and breads. For example, Brazil has salsipão, Chile uses longaniza and marraqueta, and Uruguay may add lettuce and tomato. There is also a version with blood sausage called morcipán.
When do people eat choripán?
Choripán is eaten as a snack, lunch, or appetizer, especially during asados (barbecues), at sports events, and from street vendors.
Good reading and sources
The facts on this page come from the Wikipedia article "Choripán", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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