Street foods are typically affordable, quick and easy to eat and prepare, and showcase their home country’s most popular ingredients. In Argentina, the choripán, a sandwich consisting of a link of chorizo sausage on a split roll, is so popular that it's making its way into American restaurants, and is worth getting to know.

The bread used for choripán is a long, white roll that’s split down the middle vertically and grilled with the split side down. The link of chorizo is traditionally made from 70% beef and 30% pork and seasoned with nutmeg, paprika, fennel, and/or cloves, and is also split down the middle, then topped with herbal chimichurri sauce.

If you want to make choripán and don’t have access to Argentinian-style sausage, find a sausage made of 100% pork or a blend of pork and beef; the red Mexican chorizo you may find at the supermarket doesn't work as well. If you grill the sausages whole, do so over medium heat so they get a good char on the outside.

When the sausage is almost done, grab a split long roll and place your split or whole sausage in the middle of the bun, then add chimichurri sauce, which you can make using oil, vinegar, fresh herbs, and onion. Another common topping is salsa criolla, consisting of thinly sliced onions, peppers, cilantro, lime juice, and vinegar.