Choripan, Argentinean as Football.
Being an Argentinean implies love for meat… meat in Argentina implies barbecue… and a proper Argentinean barbecue does imply Choripan. Simple equation. There are only few chances to find someone in this country who doesn’t enjoy a good Sunday barbecue, and probably there’s not a single “Asado” (Argentinean barbecue), where they don’t serve Choripan, or “Chori” as they call it as well, as starter.
Choripan, an abbreviation for CHORIZO (sausage) + PAN (bread), is the most common starter of every single Sunday barbecue. As in many other places of the planet, the marriage between sausage and bun is one of the happiest and will last forever, either if they call it Hot Dog, Würstl, Choriperro or “Chori”. It is a real winner, delicious, cheap, fast and especially simple. Just grab a nice fresh chorizo perfectly grilled as the street vendors do, put it on a white baguette and spread a full spoon of chimichurri (an olive oil topping sauce with garlic, oregano, parsley and chili) all over it.
Since mid XIX century, Gauchos (Argentinean cowboys) from La Plata river area, used to serve black pudding and chorizo in a piece of bread as a snack during their barbecues, while they awaited for the beef to be done. This tradition has been kept throughout the years but now in the urban areas. Chori is nowadays considered the King of Street Foods in Argentina and it’s one of the most common dishes during family parties, political preaches and especially before the matches, around the stadiums, because, as you may know, Choripan is as Argentinean as football.
Where? Miguel’s Choris
Lisandro de la Torre Ave. /Tandil
Opposite to Chicago Carwash
Buenos Aires, Argentina
Sundays and Bank Holidays 11:30 – 19:00
$10 ARS ($1.13 USD)
There are several restaurants that include it on their menu, but there’s nothing like a street Choripan, on Sundays, at Mataderos Fair in Buenos Aires. Unlike the overcrowded San Telmo Fair, Mataderos is a tourists-free one, to really feel Gauchos culture, among the locals, in the middle of a vibrant street party, enjoying popular Pampa music or the incredibly contagious cumbia villera (cumbia from the slums).
To get to this Fair, head to Mataderos (slaughters) neighbourhood. The fair is open only on Sundays and bank holidays, and it is the core of the popular traditions of Argentina. It includes more than 300 stalls of handcrafts and foods, where you can have a glimpse of the Gauchos pride, with mate, wine, dances and traditional snacks.
Miguel Ángel, a role model for everyone
54 year-old Miguel Ángel Unzurrunzaga, has french-vasc ancestors. He and his wife have been selling Choripan for seven years, but they have been cooking for long, since a close friend taught Miguel Angel the art of making barbecues. He has to supervise his Choripan cart and his clothing stall, both at Mataderos Fair all day long, moving from one to another. When chatting with him, we felt a very nice attitude and a brilliant mind despite of being on a wheelchair. He is a man of steel with a positive way of thinking that every one of us should have.
He’s got burgers available in his cart as well, but Choris are the real stars of the show. They are really good, soft and juicy, thanks to his own recipe for chorizos, that include a mix of pork, beef, spices and the most important, natural pork tripe, not the artificial one, as most use.
Miguel Ángel and his wife have five children and due to his effort and commitment with his business, has made of Choris his source of income and the way to achieve his life goals. He is a happy man; however, as anyone else, sometimes he’s got his own “quilombos” (the very local word for “problems”) as he points. Now he wishes to get a small truck for the business, to help him move faster, save on transportation and be more independent.
Hungry for one? Check the Choripan recipe at SBS