Tradition and custom for their own, obligatory stops for tourists. A tour of different provinces of Argentina and its delicious offer of gastronomy on the go.

Choripan

The choripan was recently chosen as one of the best sandwiches in the world by the gastronomic site Taste Atlas, which specializes in typical foods. In its latest update, the Argentine dish got 4.4 stars and ranked fourth out of 100 from around the world.

“A sandwich consisting of a chorizo ​​sausage and assorted condiments on a crispy bun. It is usually consumed on the go, as it is mainly sold in street stalls throughout Latin America. This is how Taste Atlas describes the choripan, which it also defines as “the definitive Argentine food”.

It is almost impossible to imagine an Argentine who has not eaten a choripan at least once in his life. If we talk about Buenos Aires, roast beef comfortably occupies the first place in the ranking of street foods, with choripan as the main star. Much more than a sausage, the choripan is part of our culture.

Empanadas Tucumanas

But not everything is choripan in the street gastronomy or “al paso” of Argentina. We are going to one of the provinces that contributes the most to the gastronomic culture of the country: Tucuman. Definitely, his main dish in this matter are the empanadas from Tucuman. Each province has its own recipe for empanadas, and they all boast of having the best. Undoubtedly, the Tucumana is one of the most popular and its formula expands throughout a large part of the national territory.

Tucuman empanadas are characterized by being very juicy. They have meat cut with a knife, green onion, white onion, ground chili, sweet paprika and chopped egg. When closing it, it must be folded exactly 13 repulgues.

Panchuque

Panchuque is a sweet and sour street food created in Tucuman, consisting of a sausage covered in a waffle-like batter. Its exact year of origin is unknown, although it is certain that it is a Tucuman invention.

Like the hot dogs, the panchuque can be accompanied with classic dressings such as mayonnaise, ketchup and mustard; with other sauces such as cheddar or parmesan cheese and with the inevitable “rain of potatoes”. It is sold in most kiosks and drugstores in downtown Tucuman.

Undoubtedly, its main characteristic is based on being a meal totally on the go: customers arrive, buy and take away. The target is very varied: it goes from kids who leave school to employees of nearby offices. The vendors assure that the panchuque does not have schedules and is sold throughout the day.

A panchuque only takes between 5 and 10 total minutes to prepare. Its dough is prepared with water, self-rising flour, salt and savora (which gives it its characteristic colour). In Tucumán, the small panchuque, with a single sausage, costs an average of 60 pesos. The big one, with two sausages, about 100 pesos.