Nuestra Parrilla - good choripan
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What people say
Ariel Blakeman
"If you haven't caught on by now, Argentina is known for its beef. During my time there I visited gaucho ranches while scouting for a corporate event. It's the real deal there. So while you may not be a big meat-eater, it's worth trying a couple spots during your time in BA.
First, what is choripán ? 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. 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."
Ashley Gasque
"Recommended by Saveur Magazine - Choripán gets its name from its two components: chorizo (pork sausage) and pan (bread). It’s a no-frills combo that’s legendary for good reason. Each bite is a satisfying blend of smoky, fatty, tangy flavors, and it’s handheld, making it an iconic street food staple. At Nuestra Parrilla (aka Lo de Freddy) in the San Telmo Market, the juicy chorizo gets butterflied and grilled until crisp around the edges, then tucked into a crusty roll and topped with garlicky chimichurri. Diners can slather on homemade sauces from jars on the bar, such as salsa criolla, more (red or green) chimichurri, and homemade hot sauce—a rarity in this spice-averse city. Family-owned and run by Freddy and his kids since 2001, this hole-in-the-wall is a beloved neighborhood favorite.
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Allyssa Leaton
"Hands down the best, most authentic choripan in Buenos Aires! The parilla is small with just a few seats, tucked on the Bolivar side of the San Telmo market, but cooks their signatures to perfection. Be sure to add chimichurri!"
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