![Chorizo illustration](/wp-content/archive/images/2020/1120/C202011-Sandwich-City-Choripan-chorizo.jpg)
Chorizo
El Che sells packs of Argentine-style chorizo, made by the team at Tempesta Market. More like Italian sausage than dry Spanish chorizo or the looser Mexican version, these links are all-pork and garlic-forward. Grill one over a medium fire until browned (6 to 8 minutes), then split it down the middle and grill the cut side for another 4 minutes or so. $12 for four links
![Chimichurri illustration](/wp-content/archive/images/2020/1120/C202011-Sandwich-City-Choripan-chimichurri.jpg)
Chimichurri
Pick up a container of Manion’s flavorful version of this garlicky, herbaceous condiment, the obligatory accompaniment to grilled meats in Argentina. $7 for a quarter pint
![Salsa criolla illustration](/wp-content/archive/images/2020/1120/C202011-Sandwich-City-Choripan-salsa-criolla.jpg)
Salsa criolla
Manion is also making this popular Argentine salsa; his has chopped bell peppers, garlic, onion, vinegar, and oil. $7 for a quarter pint
![Roll illustration](/wp-content/archive/images/2020/1120/C202011-Sandwich-City-Choripan-roll.jpg)
Roll
Manion recommends the crusty rolls from Guatelinda Bakery (3149 W. Diversey Ave., Logan Square). Split the roll, slather it with the condiments, and tuck the chorizo inside. Buen provecho!