Steak Buenos Aires: Master of the Chorizo!

The sacred Chorizo is the king of sausages in Argentina and throughout many parts of Latin America.  I’ve been able to try Chorizo from all over the world, but it’s safe to say that the art of crafting a Choripan has been mastered, and perfected between the Andes and the Atlantic.  While butchers all over the country have their own style and flair to add to their specially crafted links, the bold yet spicy character of the Chorizo is never tweaked too much as to not be recognizable.

There are many recipes that include the use of Chorizo, but none can top the classic, and inviting display that is the Choripan.  Now lots of places do this differently, but each unique presentation is still crafted around a succulent pork/beef sausage that will set your taste buds on fire. In Chile they stick to the basics, bread and mayonnaise is all they seem to dress this clearly more deserving treat with.  But here in Argentina, The sausage is given the respect it truly deserves. It is carefully sliced into a butterfly cut for cooking perfection, then placed gingerly between two halves of a a freshly baked baguette or similar bread.  It is very commonly dressed with fresh lettuce tomato and onion (when ordering in a restaurant) and accompanied by the optional (not really) addition of the famed Chimichurri and Criolla sauces.

Now the aforementioned description is of the Choripan found in most Parillas, but there is another place where the Chorizo reigns supreme in Buenos Aires: La Costanera (the boardwalk like area that lines Rio de Plata where many snack shacks are found).  Here you will find a lower quality Chorizo link, doused in only the most unhealthy (Yet Delectable) of cooking oils with a mile of sauces and toppings to choose from. Spicy-Mild with any type of pepper you could ever desire, every naughty 6AM post party food fantasy can be fulfilled at La Costanera.  This is by far my favorite place to enjoy a Chorizo, whether it be because of the extenuating circumstances for my inevitable arrival there at the wee hours of the morning, or just because I love a good greasy Choripan.

But the crowd favorite method of getting your Choripan fix here in Argentina has got to be the self prep. After All, when you’re in the land of Asados, you must do as the Asadores do. To ensure the best preparation of your Chorizos, make sure to soak them in cold water for at least 5 minutes before grilling.  This will help the casing to stay in tact longer and decrease the risk of cracking skin spilling out all of the precious juices.  Placing them over a low fire for about 30-40 minutes turning occasionally should do the trick depending on your fire management.  Then its time to choose your favorite toppings, dress your sausage, and dig in!

 

ASADO EN BUENOS AIRES: Choripan y Bondiola

Te puedo decir sin duda que unas de mis comidas favoritos es un sándwich. Un sándwich te preguntas? Si, un sándwich. Bueno de echo, dos tipos de sándwiches: choripán y bondiola (puede que en esa orden no, pero los dos me encantan igual). Hay de estas dos gemas en todo Buenos Aires, y de echo, en toda Argentina. Y ya que lo dije, si sos de acá, seguro que tenes donde a comer un choripan o una bondiola.

 La costanera, sinónimo con el choripan y bondiola, corre a través del Rio de la Plata. Esta alineado con la costa de este gran río que separa a la Argentina de su vecino Uruguay. La costanera esta divido en dos partes: Costanera Norte y Costanera Sur. Hoy me voy a enfocar mas en la Costanera Sur. Esencialmente es un largo camino y casi siempre esta lleno de gente. Convenientemente, esta situado en el barrio de Puerto Madero, con lindas atracciones como el Puente de la Mujer y otros lugares interesantes. También correo cerca de la reserva Ecológica que esta ubicado en un hermoso lugarcito donde se alquilan bicicletas y donde se puede pasar la tarde. Después de pasar la tarde explorando, seguro que te va a dar hambre y la Costanera Sur es el lugar donde querés estar.

Casi inmediatamente al llegar vas a oler eres aroma distintivo que viene de la calles. Los pequeños carritos de comida están por casi toda la vereda y hay asados casi todo el día. Las opciones se limitan un poco a estos sándwiches con unas gaseosas frías y muchas salsas de acompañamiento. Es una mejor y mas rica opción de comida rápida. El chorizo es grasa echa de carne de puerco y especias mínimas. Y la bondiola es un pedazo de que le podes llamar asado de puerco que viene del cuello de cerdo. Y cuando se viene al sazonado es mas que nada sal y pimiento con limón fresco. Lo que hacen después de asar la carne es un sándwich con un pedazo crujiente de pan y lo demás te dejan condimentarlo a vos. Las salsas son de chimichurri, salsa criolla, kétchup, mostaza mayonesa y entre otras.

Para mi no hay nada mejor que un bocadillo de este sándwich. Mientras no es el platillo mas fino, aquí en Argentina es súper rico. La combinación de carne salteada es absolutamente buena. Y además podes justificar las calorías extras con la reserva ecológica. Es un buen culpable placerque no me hace sentir tan culpable. Y lo mejor de todo? Es que es completamente aceptable comer un asado después de eso.

 

Steak Buenos Aires: Choripan and Bondiola

 I can tell you without pause or hesitation that absolutely one of my favorite things to eat here in Argentina is a sandwich. A sandwich you say? Yes, a sandwich. Well actually two types of sandwiches: choripan and bondiola (quite possibly in that order although I go back and forth between the two). These two gems are widely available throughout Buenos Aires and really all of Argentina in fact. Having said that, there are, if you’re from here, some go to places to eat choripan or bondiola.

 

Costanera, synonymous with the terms choripan and boniola, runs along the Rio del Plata. It lines the coast of this wide river that separates Argentina from their neighbor Uruguay. Costanera is divided into two parts: Costanera Norte and Costanera Sur or North Costanera and South Costanera. Today I’m going to be focusing on Costanera Sur. Essentially it’s a long walkway almost always chalk full of people strolling about. It’s conveniently located near the swanky neighborhood of Puerto Madero with such attractions as the Puente de la Mujer and other interesting sights. It also runs right near the Ecological reserve which is a lovely place to rent bikes and spend an afternoon. After spending an afternoon exploring you’re guaranteed to be hungry and Costanera Sur is the place you want to be.

Almost immediately upon arrival you’ll smell that distinct aroma of greasy goodness that comes from street food. The little ‘carritos’ or rundown food carts line the walkway and there’s constant grilling going on all day. The choices are typically limited to these sandwiches with some cold drinks and plenty of sauces and toppings to go along with them. It’s like a better and much more delicious version of fast food. Chorizo, translated to sausage, is fatty and made up of course pork meat and minimal spices. Bondiola on the other hand is a slice of what you might call a pork steak that comes from the neck of the pig. As far as seasonings go it’s typically limited to salt and pepper with some fresh lime. What they do after grilling the meat is sandwich it in between a crusty slice of bread and leave you to condiment it to your hearts content. The sauces include chimichurri, salsa criolla, ketchup, mustard, mayo and many more.

For me there is nothing better than sinking my teeth into this delectable treat. While it isn’t the most refined dish here in Argentina it sure is good. The combination of meaty, salty, saucy goodness is absolutely epic. You can also justify the extra calories with a spin around the ecological reserve. It’s a great guilty pleasure that I don’t feel so guilty about.  And the best part about it? It’s perfectly acceptable to follow up with a steak dinner later that night.