We just returned from Argentina, where for the last nine days we’ve been stuffing ourselves with dulce de leche, empanadas, and of course, cow. Lots and lots of cow. When a customs officer asked if we were bringing any meat products back to the US, saying “no” almost felt a lie. I imagine if our bodies were conveyored through the x-ray machine one might see the start of bovine resemblances. Like I said, lots and lots of cow.

Truth be told, we were not impressed with the Argentinian meat, but there will be more on the non-seasoned and non-aged later this week. This carnivorous post is dedicated to Choripan, our Argentinian love.

Mainly a street food, Choripan is a sandwich whose name is derived from its two ingredients: a chorizo sausage and pan (bread in Spanish). The beef and pork sausage is cooked on a parilla (grill), split in half, served on a roll, and smothered in spicy chimichurri. Order your pan tostada (bread toasted) for the truly subliminal experience. If cooked right, the sausage skin will be crisp and its interior moist. The grease it emits will coat your fingers and threaten to stain your outfit. It’s worth every bite. The whole affair costs you about 6 pesos, which is about $1.50 (beer not included).