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Choripán (plural: choripanes) is a type of sandwich with chorizo and popular in countries like Argentina, Bolivia, Peru, and Uruguay. The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread (Spanish: pan) such as a pan batido, baguette, or francés.[1][2]

Choripán

Type	Sandwich
Place of origin	Argentina
Main ingredients	Crusty bread (baguette), chorizo
Media: Choripán

In various countries

Argentina, Uruguay

The Argentine choripán consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll.[3] The chorizo may be used whole or cut in half lengthwise, in which case it is called a mariposa (butterfly). It is customary to add sauces on the bread, most likely chimichurri.

Choripanes are commonly served as an appetizer during the preparation of an asado, but they are also very commonly sold at sport venues (particularly football games) and on the sides of roads and streets in major cities in Argentina. Taxi cab drivers in Buenos Aires are avid consumers and some street sellers can gather a long line of cabs during lunch time and afternoons when drivers get their lunch break.

A variant of choripán called morcipán, made with morcilla (blood sausage), is popular in the Río de la Plata region.

Brazil

There are several Brazilian versions of choripán, the one most resembling the Argentinian version is called salsipão, and made, in southern Brazil, with pão francês (meaning 'French bread', often called a Portuguese roll) and pork sausage. It is often served as an appetizer during the preparation of a churrasco, or even as a substitute for barbecues, because salsipães are much cheaper, easier, and quicker to make. Elsewhere in the country, there are many variations on the popular sanduíche de linguiça (literally "sausage sandwich"), most also made with pão francês, and pork sausage, but other breads and sausages can also be found. Possible additions to the basic recipe include melted cheese, requeijão, sautéed onions, vinaigrette sauce, shoestring potatoes, mustard, hot sauce, and many others. It is usually served as a casual meal, perhaps with a cold beer, very popularly on road-side dinners.

Chile

In Chile, choripanes are very popular, particularly consumed as a classic appetizer during asados. Traditionally served in marraqueta and topped with aji and pebre, also mayonnaise is commonly used. Chilean choripanes are also made with longanizas instead of chorizos.

Puerto Rico

Usually sold in bakeries, they consist of a Spanish-style chorizo such as chistorra or cantimpalo, pickles and mayonnaise inside a typical home made Dominican bread called "pan de agua". Other ingredients may be added, Manchego cheese and ketchup being popular ones.

Uruguay

The chorizo is sausage made of pork, may be used whole or cut in half lengthwise. Usually the sauce chimichurri is used as well as mayonnaise, sometimes Uruguayans tend to add tomatoes and lettuce. It's served in baguette or in "pan catalán" (sliced soft bread roll), except in football matches where is served in simple bread roll or bun (like hamburgers). Unlike in Argentina, chorizo is not only used as an appetizer but also as a garnish for the asado.

U.S.

In the U.S., they are commonly available at lunch counters in Miami's Cuban diners and cafes, where the sandwich is customarily served on Cuban bread and topped with raw or fried onion and popularly eaten with a tropical fruit shake.

Notes

Further reading

• Connelly, Michael Alan (December 18, 2014). "20 Must-Try Street Foods Around the World". Fodor's. Retrieved July 24, 2016.

На других языках

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- [en] Choripán

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[es] Choripán

Choripán (acrónimo de chorizo, a veces abreviado chori, y pan[1][2]) es una comida que consiste básicamente en un chorizo asado que se sirve entre dos trozos de pan,[3] típica de la gastronomía de Argentina,[4] Chile,[5] Paraguay, Uruguay, Bolivia y en el Río Grande del Sur en Brasil (en portugués salchipão).[6] Se prepara generalmente con pan francés y chorizo asado a la parrilla. El chorizo es el denominado «criollo» o «parrillero», de consistencia blanda y aspecto crudo, compuesto por aproximadamente 70% de carne vacuna y 30% de cerdo,[7] típico del área rioplatense y que, a diferencia del de otras zonas, es consumido fresco, sin desecar ni ahumar. Suele condimentarse con alguna salsa como el chimichurri (aderezo típico argentino y uruguayo elaborado con perejil, ajo, ají y orégano)[8][9] o el pebre (salsa criolla en Chile). Su popularidad alcanza a incluirlo entre uno de los diez platillos favoritos de Argentina y Uruguay.[10] Su preparación ha sido divulgada a otras gastronomías de América Latina como Bolivia, Colombia, Perú, Venezuela y Cuba.[11]

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