In a land of three-hour dinners, the choripán fills the need for urgent, super-satisfying snacking.
Argentina is a country of three-hour meals, which at first can be distressing to visitors who aren’t used to sitting still so long. Diners at hang out at their lunch tables for inhumane lengths of time, dinners don’t start in earnest until 10 P.M., and glasses of wine cost as much as a bottle of water. Which, let’s be honest, is not something that encourages people to hurry. This is not a grab-and-go sort of place.
"This is not a big street food culture like Asia,” says David Carlisle. “Choripán is the only exception I can think of for that."
And he should know. Originally from Oregon, Carlisle and Argentina native Santiago Palermo have run Parrilla Tour Buenos Aires since 2011, taking visitors through the city and gorging them on porteño (a.k.a. local) classics like steak, bondiola (pork shoulder), grilled provolone, and choripán, a simple sandwich of grilled and butterflied chorizo sausage inside a soft but crusty roll.
Steak is the king of Argentine cuisine, but the choripán may be the real national food of Argentina; on any given day, porteños are more likely to eat the sandwich than a full steak. They’re the most popular pick at any lunch counter; people grill them in backyards; and they’re devoured en masse before... (Read More)
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