The Argentine street food consisting of grilled chorizo in a bread roll is choripán.
A choripán combines chorizo with pan, the Spanish word for bread. In Argentina, the sausage is generally made from beef and pork, grilled until browned, split lengthwise or served whole, and placed inside a crusty roll. Chimichurri is a customary accompaniment, adding herbs, garlic, vinegar, and oil.
Choripán is closely tied to the Argentine asado, or barbecue tradition. It may be served as an appetizer while larger cuts of meat are cooking, but it is also a familiar roadside and stadium food. Street sellers and food stands commonly serve it hot and quickly, making it one of Argentina’s best-known casual foods.
The dish is popular across the Southern Cone, including Chile, Uruguay, Paraguay, and parts of Bolivia and Peru. Asado is the broader barbecue meal, not the sandwich itself; milanesa is a breaded cutlet, and empanada is a filled pastry. A related Río de la Plata variation, morcipán, substitutes blood sausage for chorizo.