Choripan. Buenos Aires, Argentina

January 2020

More sausagey than chorizo, more chorizoey than sausage, dripping with juice and grilled to order.  Presented in a baguette for you to add whatever combination of salsas you desire from the large, colourful jars adorning the counter.  Heap on salsa criolla - chopped peppers and red onions tossed with olive oil and red wine vinegar, and chimichurri - chopped parsley, minced garlic, oregano, olive oil and red wine vinegar.  It's rich, it's meaty, it's messy, it's cheap and it's tasty (although it’s so rich one between two is plenty).  Try it at any of the parilla trucks on the Costanera Sur - I suggest the one with the biggest queue.  Go on a Sunday afternoon to wander among locals dancing to microphone wielding signers, alfajores sellers, old school metal presses creating the sweetest and freshest orange juice, and groups chilling on the wall, sipping beer from the beer bikes which cycle up and down pouring cups of cool beer.