After a long afternoon of shopping, the sandwich made me feel satisfied, energized and excited to be eating one of my favorite foods in Argentina.
Choripán is prepared by grilling chorizo sausage on a metal parrilla over hot coals. The fire gives the sausage a smoky flavor and a slightly crispy outside while keeping the inside juicy. In Argentina, this style of cooking is part of a traditional barbecue called an asado. After the sausage is fully cooked, it is placed inside crusty pan. On mine, I added three different sauces. First, I spread chimichurri, a green sauce made with parsley, garlic, oil and spices. Then I added salsa criolla (creole sauce), which is a fresh mix of chopped red onions and colorful red and green peppers. Finally, I added salsa picante (spicy sauce). The salsa picante was made with chili peppers and vinegar, and it gave the sandwich a small, spicy yet tangy kick.
Argentina has wide grasslands called the Pampas, where many cattle are raised. Because there is so much cattle in this region, beef and sausage are very important parts of the country’s food culture. The tradition of the asado, grew from this environment. Long ago, gauchos (cowboys) cooked meat outdoors while working on the land.
