A street-food staple in Argentina is the ‘choripán’ or ‘chori’ as they are colloquially called – freshly cooked chorizo hot off the grill plate, served in crusty rolls with a vast array of condiments.






Skill level

Average: 5 (1 vote)


  • 4 fresh chorizos (about 200 g/ 7 oz) each
  • 4 20-cm (8 in) long baguettes or bread rolls, sliced in half


  • 1 bunch flat-leaf parsley, roughly chopped
  • 1 bunch coriander (cilantro), roughly chopped
  • 1 tsp dried oregano
  • 1 garlic clove, roughly chopped
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • sea salt and freshly ground black pepper

Salsa criolla

  • 1 small red onion, diced
  • 1 large tomato, seeds removed and diced
  • 1 small red capsicum (bell pepper), diced
  • 1 small green capsicum (bell pepper), diced
  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • sea salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. To make the chimichurri, place the ingredients in the bowl of a food processor and process until you have a well combined, thick green sauce. Season to taste, then transfer to an airtight container and set aside in the fridge.

2. To make the salsa criolla, combine the ingredients in a bowl and set aside for the flavours to infuse. This can be made several hours in advance and kept in the fridge, although it is best eaten on the day it is made. Season to taste just before serving.

3. Preheat a barbecue grill or hotplate to high. Cut the chorizos in half lengthways and cook on the grill or hotplate for 4–5 minutes each side, until slightly charred.

4. Place the baguettes or rolls, cut side down, on the grill for 1–2 minutes to soak up the chorizo juices. Place a chorizo in each roll, then top with generous amounts of chimichurri and salsa criolla.


Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99