choripan

In Chile, longaniza may be eaten during a barbecue with bread as a choripan.

We were instantly drawn to the smell of her choripan, a tasty, salted Argentine sausage served in a bun.

Everybody's favorite is the 'choripan'.

"We even ate 'choripan' together," said Valdivieso, referring to the traditional Argentinian meal of sausage on Italian bread.

Made with finely chopped tomatoes and onions, oil and salt, salsa criolla is used for garment of asado, choripan and sometimes panchos.

In Argentina, vendors sell choripan, a barbequeued sausage served wrapped in French bread, or morcipan, using a blood sausage (morcilla) instead.

The most local charm for your pesos is on the bar stools at Carlos Calvo 471, where you can buy a $1 choripan — chorizo sausage on baguette bread, an Argentine favorite.

You can also learn how to make the Peruvian cured fish ceviche; make empanadas, humitas and choripan in the "street food" class; or prepare dulce de leche in the "sweet and sticky" course.

In a small kiosk in Mercado Lanza, Doña Elvira has been serving choripan - a delicious, doorstep-sized sandwich stuffed with her own secret-recipe chorizo - for more than 34 years.