Exploring the world's top hot dogs: The rise of Argentina's Choripán

A bun paired with a hot dog or sausage has been one of the most beloved street foods for decades. Around the world, you can find various iterations of hot dogs, with Argentina's version being deemed the most delicious. What secrets does choripán hold?

The Taste Atlas service, known for ranking the world's best dishes, recently unveiled its list of the most delicious hot dogs.

The second spot was clinched by a specialty from Chile. Completo is a hot dog featuring a boiled Vienna sausage in a bun, topped with sauerkraut, avocado puree, chopped tomatoes, mayonnaise, and mustard.

The unmatched champion of hot dogs hails from Argentina. What's in it? The name alone gives us a hint – choripán, a merger of the words 'chorizo' for spicy sausage, and 'pan', referring to crispy bread, akin to a baguette. This dish emerged in the early 20th century with the influx of European immigrants to Argentina, notably from Germany, who introduced their sausage-making traditions. An Argentine twist was added with the aromatic chimichurri sauce and tomato salsa.

Nowadays, choripán is a staple of Argentine street food and a must-have at asado, grand gatherings celebrated with an abundance of grilled meat. It's a favorite among soccer fans and Buenos Aires taxi drivers who, come lunchtime, are seen queuing at stands for this savory treat.

Though it might seem exotic, choripán can easily be made at home. Finding authentic Argentine chorizo sausage, distinctly different from its European counterparts, particularly those from Spain, might pose a challenge. Argentine chorizo primarily contains beef, whereas pork is more common in European sausages. This South American sausage is always cooked, boiled or fried, before consumption.

Nonetheless, the chorizo available in Canada from the Iberian Peninsula is also suitable for choripán. This term encompasses a variety of sausages, differing in the fineness of the meat grind, the pig breeds used, as well as in shape, spiciness, and production method.

Popular types of chorizo include: vela, sarta (a raw, aged sausage often served with sandwiches or tapas), and fresco (the most aromatic of the Spanish sausages, requiring cooking by either baking or frying, perfect for choripán).

Some variations of this Argentine delicacy feature white sausage. When choosing this type of meat, ensure it is high quality, ideally containing over 90 percent meat, evident by its darker and pinkish colour. A paler colour, on the other hand, indicates a higher fat content.

Begin by preparing the Argentine chimichurri sauce. How? Finely chop parsley leaves (about a cup) and fresh oregano or cilantro (a tablespoon), though the latter is optional. Crush 4-5 cloves of garlic with a press. Combine all ingredients in a bowl, add olive oil (half a cup) and red wine vinegar (3-4 tablespoons) or lime juice, and season with chilli flakes, salt, and freshly ground pepper to taste. Stir well, and let sit for at least one hour in a covered container in a cool spot (some recipes recommend letting the sauce "mature" at room temperature).

Next, prepare a simple salsa before frying the sausage - mix chopped tomato and a small red onion into cubes with olive oil (a tablespoon), red wine vinegar (a teaspoon), and salt (half a teaspoon).

Now, fry or grill the sausage, be it chorizo or white. For chorizo, slice it lengthwise and place it on the skillet or grill cut-side down. Toast the sliced bun or baguette, brushed with olive oil beforehand.

Finally, assemble by placing the sausage in the bun, topping with salsa and chimichurri. And there you have it!