Parrilla Cart · Match-Day Classic

Choripán

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The chorizo is split down the middle before grilling — a butterfly cut called the 'mariposa' — so it cooks faster and crisps on both sides at once.

A grilled chorizo sausage is butterflied, cooked over hot coals, and stuffed into crusty bread with chimichurri and/or salsa criolla (chopped tomato, onion, and pepper). It's sold from street-side parrilla carts outside soccer stadiums, at outdoor markets, and at roadside asado stands across Argentina.

Why it's made this way: Choripán exists because it turns the centerpiece of Argentina's asado tradition into a fast, handheld format vendors can grill to order for crowds at matches and markets, with no plates or cutlery needed.