TRADITIONAL DISH IN BUENOS AIRES: CHORIPAN
Argentine gastronomy is one of the tastiest in the world, due to the incredible raw materials it uses, especially meat. The rich gastronomic culture of Argentina combines the flavors of European cuisines –especially Spanish and Italian– with those of Creole and indigenous cuisine, and is known for its high-quality beef. The dishes vary a lot from one region to another, but there are some that are very popular throughout the country. Bife de chorizo, traditional asado, las chipas, los sorrentinos, empanadas, alfajor are just a few examples.
Choripan, also called ‘chori’, is probably Argentina’s quintessential street food. It is a small sandwich with grilled Creole chorizo (which is usually about 70% beef and 30% pork), served between two pieces of bread. It is estimated that in Argentina about 600 million are consumed per year, an average of 15 per person.
1/2 cups olive oil
2 cups parsley, finely chopped
5 cloves garlic, finely minced
1 tablespoon chili flake
1 tablespoon of oregano
2 tablespoons red wine vinegar
1/4 cup lemon juice
to taste of salt
to taste of pepper
enough olive oil
3 Argentine sausages called chorizo
3 telera-type breads
French fries to accompany or mixed salad
In a bowl, mix the olive oil, parsley, chili flakes, oregano, red wine vinegar, lemon juice, salt, and pepper. Let stand for 20 min and reserve.
In a skillet over medium heat, heat the oil, add the chorizos and cook for 10 minutes or until golden brown. If you do it on the grill, it’s much better. Booking.
On a board, cut the bread making an incision, add the chorizo, the chimichurri and serve.
Accompany with French fries or mixed salad seasoned only with lemon, salt, pepper and olive oil and a good wine from the region.
Share the photo of your dish on @AlternativeReality Facebook or in the comments of the page to hear your opinions and suggestions.
Until next week and thanks for traveling with me, enjoy.
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