Buenos Aires’ classic choripán inspires creative versions at Brazinha, São Conrado Bar and Pobre Juan, which bring the iconic sandwich to São Paulo’s food scene.
A staple of Argentine parrillas, choripán was born as a straightforward street snack: crusty bread, grilled sausage and chimichurri. Created among workers and sports fans in Buenos Aires at the end of the 19th century, it became a symbol of portenho street culture before crossing borders. In Brazil, especially in São Paulo, the sandwich has grown in popularity alongside parrilla restaurants and a rising curiosity for Latin American flavors.
Today, choripán in São Paulo stands out at spots such as Brazinha — the bar attached to traditional steakhouse O Brazeiro, in Vila Mariana; São Conrado Bar, with units in Itaim and Pinheiros; and parrilla house Pobre Juan. Together, these addresses help cement the “chori”, as it is affectionately called, as one of the most beloved sandwiches in the city’s casual dining scene.
Brazinha serves a faithful choripán
Next door to classic steakhouse O Brazeiro, Brazinha brings to Vila Mariana a relaxed concept focused on charcoal-grilled dishes. At the counter, the highlight is the house Choripán (R$ 41), which stays loyal to the original Argentine formula.
The sandwich features Tuscan sausage grilled over the coals, served on French bread and finished with chimichurri. The combination delivers a crisp, aromatic choripán that echoes what is found at Buenos Aires parrillas, with an emphasis on smoke, fat and herbs.
São Conrado Bar adds a Brazilian twist
At São Conrado Bar, the Choripán da Casa (R$ 49.90) offers a more Brazilian take on the classic Argentine sandwich. Served on French bread, it combines juicy sausage, grated tomato and a generous layer of gratin cheese that covers the top and creates an immediately tempting look.
Finished with mayonnaise, this version of choripán plays with texture — from the crunch of the bread to the melted cheese — and brings the street classic closer to bar food traditions familiar to São Paulo regulars.
Pobre Juan takes choripán to parrilla fine dining
Inspired by traditional Argentine grills, Pobre Juan is one of Brazil’s most renowned parrilla restaurants, known for its premium cuts and precise grilling. On the menu, the Choripán (R$ 48) translates the street sandwich into a more elaborate proposal.
Here, the choripán comes in a soft potato bun, filled with thin pork sausage, chimichurri and seasoned mayonnaise. The result is a smoother, layered version of the choripán, balancing acidity, fat and herbs in a way that bridges portenho tradition and contemporary gastronomy.
Service – Brazinha
Instagram: @obrazinha
Address: Rua Luís Góis, 847 – Chácara Inglesa, São Paulo – SP, Brazil
Opening hours:
Tuesday to Friday: 5 p.m. to 11 p.m.
Saturday: 11 a.m. to 11 p.m.
Sunday: 11 a.m. to 5 p.m.
Phone: +55 (11) 2275-7139
WhatsApp: +55 (11) 95268-1962
Service – São Conrado Bar
Website: saoconradobar.com.br
Instagram: @saoconradobar
Phone: +55 (11) 3167-7774
Pinheiros unit
Address: Rua Aspicuelta, 51 – Pinheiros
Monday to Friday: 4 p.m. to 12 a.m.
Saturday and Sunday: 12 p.m. to 12 a.m.
Tuesday: 5 p.m. to 12 a.m. – Open Chopp Brahma and bar snacks
Wednesday: 5 p.m. to 12 a.m. – Open Chopp Brahma
Thursday: 5 p.m. to 12 a.m. – Double Gin & Tonic
Friday: from 6:30 p.m. – Double Chopp Brahma + DJ
Saturday: 12 p.m. to 5 p.m. – Feijoada buffet
Sunday: 12 p.m. to 12 a.m. – Double Chopp Brahma
Itaim Bibi unit
Address: Rua Lopes Neto, 30 – Itaim Bibi
Monday to Saturday: 12 p.m. to 12 a.m.
Tuesday: 5 p.m. to 12 a.m. – Double Gin & Tonic
Wednesday: Double Chopp Brahma during match broadcasts with DJ
Thursday and Friday: 6:30 p.m. to 12 a.m. – DJ
Saturday: 12 p.m. to 5 p.m. – Feijoada buffet
Sunday: 12 p.m. to 12 a.m. – Double Chopp Brahma
Service – Pobre Juan
Instagram: @restaurantepobrejuan
Address: Rua Comendador Miguel Calfat, 525 – Vila Nova Conceição, São Paulo – SP, Brazil
Opening hours:
Monday to Thursday: 12 p.m. to 3 p.m. and 7 p.m. to 10 p.m.
Friday and Saturday: 12 p.m. to 11 p.m.
Sunday: 12 p.m. to 8 p.m.
Photo: Vitor K. Neves
Photo: Rubens Kato
Photo: Press handout
