Comments on: You Can Keep Your Hot Dogs. Make Mine a Choripán

By: Caribbean shop

Caribbean shop — Sat, 20 Aug 2011 07:53:18 +0000

Now that is what I call a hotdog. I love Chorizo, no doubt I’d love this to. Bring it on.

By: Vix

Vix — Wed, 11 May 2011 09:12:47 +0000

My Dad and I are going to Buenos Aires in a months time. We are both foodies so he has been sending me articles about all te delicious things we are going to eat. I happened to open this at 10am on a Wednesday morning at work, hungover. I am now positively ravenous. If there is one thing better than a drunken greasy sausage sandwich (I agree chorizo beats your average banger any day), it is a hungover one the morning after.

By: Michael

Michael — Tue, 19 Oct 2010 23:51:56 +0000

I have been trying to find chorizo sausage like that in Argentina and Uruguay ever since we indulged last August. There is no match available. How can that be? I have been craving those delectible meals ever since. Thanks for your receipe, at least it’s part way there.

By: World Cup of Cuisine: 32 Culinary Nations Battle in South Africa 2010

World Cup of Cuisine: 32 Culinary Nations Battle in South Africa 2010 — Wed, 21 Jul 2010 18:20:44 +0000

[...] of all aspects of life. Its not uncommon to see ribs, chicken, steak, baby goat, spicy sausage choripan, black pudding sausage, and a hunk of provolone cheese, all smoking away together on an [...]

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32 Popular Foods in Each Country of the 2010 World Cup — Tue, 15 Jun 2010 02:30:59 +0000

By: admin

admin — Wed, 07 Oct 2009 14:34:28 +0000

Katie – funnily enough, we are enormous fans of morcilla, eating plenty in both Argentina and Uruguay (I’m English, so I grew up with black pudding for breakfast), but we didn’t get to eat a morcipan, probably because we simply didn’t have enough time, or enough meals in our 10 days. We will return to argentina, and when we do, we’ll be eating morcipans, locro, humita, and chivito, as well as as many regional varieties of empanada as we can find. Then, we’ll be seeking coronary and bariatric surgery…

By: Katie

Katie — Tue, 06 Oct 2009 21:23:42 +0000

I noticed that you failed to wax poetic about the morcipán. I have tried black pudding/blood sausage/morcilla in both the UK and here in Argentina, and I just can’t bring myself to like it. But a choripán…now that’s a sandwich I can get behind. Good stuff!

By: Wizzythestick

Wizzythestick — Tue, 11 Aug 2009 04:16:30 +0000

Now that’s what I’m talking about! Over at my site I just completed my post on hot dogs in which I try some non traditional toppings. I’m adding this to my list of hot dogs to try. Thanks

By: jensenly

jensenly — Sat, 18 Jul 2009 07:04:17 +0000

When I first saw that meat with the bun, I almost passed out. I would blow up that photo and hang it next to my black velvet picture of “The Last Supper”, I am so in awe.

By: Hank

Hank — Tue, 14 Jul 2009 22:17:58 +0000

Nice looking sausage! I know of at least three Mexican taco trucks that do a variant of these sandwiches in Sacramento — dynamite stuff. Theirs ARE spicy, unlike the Argentine ones. As for the chimichurri, our Argentine neighbors make a mean version. Will have to have them whip some up, will make some of my own chorizos, and we’ll down a bottle of Malbec or three…