Look, here we need to start with a clarification: Uruguayans and Argentines have 90% of culture in common. We grew up with same asado, same mate, same lunfardo. But that 10% we don’t share gives us something to argue about until judgment day.

Choripán is part of that cultural battle. They say theirs is better. We say they’re crazy. But truth is it’s quite similar, with a couple differences that DO matter.

Here I tell you how to make Uruguayan-style choripán, with respect (and some affectionate joking). Because our eastern brothers have good ideas, even if they’ll never admit it publicly.

Real time: 40 minutes Yields: 4 charrúa-style choripanes Difficulty level: Same as Argentine, just change details Controversy generated: 7/10 (if you serve it in Buenos Aires without warning)

Key Differences (pay attention)

1. The Bread

Argentina: French bread (that white elongated one, soft crumb, thin crust) Uruguay: Vienna bread or Marseillaise bread (denser, tighter crumb, thicker crust)

Truth: Vienna bread is sturdier, holds chorizo juice better without falling apart. Point for Uruguay here.

2. The Chimichurri

Argentina: Lots of garlic, parsley, oil, vinegar, spicy Uruguay: Less garlic, more chopped bell pepper, sometimes grated carrot (yes, carrot)

Truth: Uruguayan chimichurri is softer, less aggressive. If you have delicate in-laws, make them this.

3. The Criolla

Argentina: Tomato, purple onion, bell pepper, everything chopped evenly Uruguay: More bell pepper than tomato, onion goes in thinner julienne, sometimes they put parsley inside

Truth: Uruguayan criolla is crunchier, less juicy. It’s different, not worse.

4. The Cooking

Argentina: On grill with charcoal or wood, medium done Uruguay: Same, but some cook them a bit more (more golden)

Truth: Here there’s no real difference, both countries know how to make fire.

5. Extra Sauces

Argentina: Mayo, ketchup, mustard (in that order of popularity) Uruguay: Salsa golf (mix of mayo and ketchup), Savora mustard

Truth: Savora is tremendous, let’s not be idiots. It’s better than common mustard.

What You Need

The Chorizos

  • 4 very fat parrillero chorizos (5.3-6.3 oz / 150-180g each)
  • Coarse salt (optional, chorizos already come salted)

Fact: In Uruguay they sometimes call parrillero chorizo “sweet chorizo”. Not that it’s sweet, it’s that it’s not spicy. They call “spicy chorizo” what we call “seasoned parrillero chorizo”.

The Bread (here’s the difference)

  • 4 Vienna breads (or Marseillaise bread)
  • If you can’t get it, use Argentine French bread, no problem
  • A bit of butter to toast them (optional)

Important: Vienna bread has more structure. It’s heavier, denser, holds juice better without getting soggy. If you live in Argentina and can’t get it, go to a bakery that makes Portuguese or Catalan bread, they’re similar.

Uruguayan Chimichurri (soft version)

  • 3/4 cup fresh parsley finely chopped
  • 2 garlic cloves (yes, only 2, they don’t go crazy)
  • 1/2 red bell pepper chopped VERY finely
  • 1/4 cup grated carrot (optional but traditional)
  • 3/4 cup oil (mix of olive and sunflower)
  • 1/4 cup red wine vinegar
  • 1 tablespoon dried oregano
  • 1/2 teaspoon chili powder (little, they don’t go heavy on spicy)
  • Salt and pepper to taste

Watch: Carrot seems weird but works. Gives subtle sweetness that balances garlic. Don’t put it if it seems too flashy, but it’s authentic.

Uruguayan Criolla

  • 1 large red bell pepper
  • 1 green bell pepper (yes, green too)
  • 1 large ripe tomato
  • 1 small purple onion
  • Chopped fresh parsley (2 tablespoons)
  • Oil, vinegar, salt

Extra Sauces (to make it complete)

  • Savora mustard (if you get it, if not, Dijon mustard)
  • Salsa golf (mayo + ketchup + a few drops cognac)
  • Common mayo (backup)

How to Do It (eastern step by step)

Step 1: Uruguayan Chimichurri (this goes first)

Uruguayan chimichurri is SOFTER than Argentine. Don’t be scared when you taste it and it seems not intense enough, that’s the idea. Key here is bell pepper and carrot, which give sweet and fresh touch.

The process:

  1. Chop parsley very finely (same as always)
  2. Chop garlic LESS than you would in Argentine version. Let it be in bigger pieces, not paste
  3. Chop red bell pepper in VERY small squares. This takes time, don’t rush
  4. Grate carrot with fine grater (like for salad)
  5. In glass bowl, mix: garlic, dry spices, vinegar. Let 2 minutes
  6. Add parsley, bell pepper, carrot
  7. Finally oil
  8. Let rest MINIMUM 1 hour, better 3

Why less garlic? Uruguayans prefer chimichurri to be complement, not declaration of war. Bell pepper and carrot take more protagonism.

Step 2: Charrúa Criolla

Here difference is proportion and cut.

  1. Bell peppers cut in thin strips (julienne), then chop in small squares. Must be more bell pepper than tomato
  2. Tomato peel it (pass through hot water 30 seconds, peels itself), remove seeds, and chop in cubes
  3. Onion in VERY thin julienne, almost transparent. Then pass through cold water 5 minutes so it loses sting
  4. Mix everything with chopped parsley, oil, vinegar, salt
  5. Let rest while chorizos cook

Truth: Bell pepper has to be crispy, not soft. That’s why you cut thin but don’t cook. Texture is what makes Uruguayan criolla special.

Step 3: Salsa Golf (eastern touch)

This is VERY Uruguayan. In Argentina salsa golf exists but we don’t use much in choripán. In Uruguay it’s almost sacred.

Formula:

  • 3 parts mayo
  • 1 part ketchup
  • 5 drops cognac or whiskey (or not, but with alcohol is better)
  • Drizzle lemon juice
  • Pinch sweet paprika
  • Salt

Mix well, taste, adjust. Should be pinkish, creamy, with touch of acidity.

Why it works? Salsa golf is more complex than mayo alone. Has sweetness, acidity, creaminess. With hot chori it’s a bomb.

Step 4: Light the Grill (same as always)

Here there’s no difference. Charcoal or wood, let it become embers, white and without flame. Uruguayans know how to make fire same as us (or almost).

Medium-high temperature. Choris go about 6 inches (15cm) from embers.

Step 5: The Chorizos (with eastern patience)

Make 2 or 3 pricks with sharp knife. Put on grill and forget (lie, but don’t flip them every 30 seconds).

Timing:

  • 5 minutes one side
  • 5 minutes other side
  • 5 minutes other other (chorizos have more than two sides)
  • 5 more minutes

Total: 18-20 minutes. Uruguayans sometimes cook them a hair more than us. They like skin well golden, almost crispy.

Are they ready? When skin is golden and crispy, and when you pierce clear juice comes out (not pink).

Step 6: Vienna Bread (crucial moment)

Here’s key difference. Vienna bread is denser, needs bit more time on grill than French.

Cut in half (without separating completely), open, and put on grill with crumb down. 1-2 minutes, until golden but not hard.

If you want, spread bit of butter first. Not necessary, but tastier.

Attention: This bread is sturdier, don’t burn it. Once it’s overdone, it’s hard as rock.

Step 7: Assemble Uruguayan-Style Choripán

Here’s where it gets cultural:

  1. Open chorizo in half (lengthwise, butterfly style)
  2. Put in bread
  3. Put chimichurri (not as much as in Argentina, Uruguayans are more measured)
  4. Criolla on top (generous tablespoon)
  5. Salsa golf on side (or directly on top if you dare)
  6. Savora mustard (optional but recommended)

Complete version (Uruguayan bar style): Chimichurri + criolla + salsa golf + mustard + mayo + bit of ketchup. It’s chaos but tremendous.

Step 8: Eat and Compare

Try it. It’s different from Argentine. Softer in chimichurri, more structured in bread, more complex in sauces.

Is it better? No. Is it worse? Neither. It’s DIFFERENT. And both countries fight over this for 200 years.

Philosophical Differences (this is important)

Argentine Approach

  • More garlic, more spicy
  • Lighter bread
  • Fewer sauces, more focus on chori
  • Chimichurri is PROTAGONIST

Uruguayan Approach

  • Less garlic, more balance
  • More structured bread
  • More sauce variety
  • Chimichurri is COMPANION

Which is better? Depends on your life philosophy. If you like it to hit hard, go Argentine. If you prefer more subtle balance, try Uruguayan.

Errors That Will Give You Away

Error 1: Use Argentine French bread Not same bread. Vienna is denser. If you use French, you’re making Argentine choripán with Uruguayan chimichurri. Not bad, but not authentic.

Error 2: Overdo garlic Uruguayan chimichurri has LESS garlic. If you put 6 cloves like Argentine version, it’s not Uruguayan anymore, it’s confused hybrid.

Error 3: Forget salsa golf It’s trademark of Uruguayan choripán. Without salsa golf, something’s missing. Like drinking mate without bombilla.

Error 4: Make criolla too juicy Uruguayan criolla is more DRY than Argentine. Crunchier, less liquid. If you get soup, you made it wrong.

Error 5: Cook choris less time Uruguayans cook them bit more. If they’re too juicy and not crispy enough, they needed time.

Error 6: Not get Savora Savora mustard is fundamental. If you can’t get it, use Dijon, but DON’T use yellow American mustard. That is an insult.

Variations (because there’s always more)

“Complete Montevideo” Version

Chimichurri + criolla + salsa golf + ketchup + mayo + mustard + melted provolone. They sell this at Montevideo carts. Excessive but spectacular.

“Punta del Este” Version (fancy)

Artisan Vienna bread, chimichurri with extra fresh herbs, criolla with cherry tomatoes, homemade salsa golf with expensive cognac. Fancy version.

“Canelones Interior” Version

Simpler, more traditional. Just chimichurri and bread. Like grandparents made it. Honest.

“Río de la Plata Hybrid” Version

Half and half: Vienna bread, Argentine chimichurri (with more garlic), Uruguayan criolla, salsa golf. Best of both worlds. This causes diplomatic wars but it’s AMAZING.

What to Drink (beverage matters)

Patricia Beer: If you want to be authentic, drink Patricia (Uruguayan beer). Similar to Quilmes but Uruguayans will tell you it’s better.

Clericó: In Uruguay it’s traditional to drink clericó with asado. White wine with fruits, ice cream, and lots of ice. Sounds weird but works.

Medio y medio: Half white wine, half champagne. Very Montevideo. Refreshing.

Mate: Obviously. Here no difference. Both countries drink mate even in shower.

Uncomfortable Questions

Is it better than Argentine? No. It’s different. Uruguayans will say yes, Argentines will say no. Truth is both are good.

Where do I get Vienna bread in Argentina? In bakeries that make Portuguese, Catalan or Galician bread. They’re similar. Or somewhere in Once neighborhood.

Is carrot in chimichurri mandatory? No. It’s traditional but not mandatory. Try with and without, you decide.

Is salsa golf made or bought? Uruguayans will tell you to make it. Store-bought also works, but homemade is better.

What difference between Savora and common mustard? Savora has more body, more spices, more complexity. Like comparing Malbec with boxed wine.

Do Uruguayans really think their version is better? Yes. And we think ours is better. It’s eternal Río de la Plata game.

Can you do half and half? YES. Actually, do what you want. Try both versions, mix, experiment. There’s no choripán police.

The Final Truth (with eastern love)

Look, truth is Argentines and Uruguayans fight over nonsense. Choripán is basically same in both countries. Bit more garlic here, bit more bell pepper there. Softer bread this side, denser bread other side.

But at end of day, we’re eating same thing: grilled chorizo in bread with chimichurri. Both countries do it well. Both countries love it. Both countries will keep arguing which is better until world ends.

Important is to try both versions. Understand differences exist but aren’t abysmal. Respect other’s tradition. And then choose which you like more (obviously Argentine, but well).

Uruguayans are our brothers. We share everything: history, language, mate, dulce de leche, asado. And choripán. We can fight with love over who does it better, but in the end we both know rest of world has no idea what they’re missing.

Final note for Uruguayans reading this: We love you, brothers. But dulce de leche is Argentine. Choripán, technical tie.

Final note for Argentines: Don’t be arrogant. Savora is good. Vienna bread holds better. Admit it.

Follow us on Instagram: @choripan_com_ar

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