City guide · Buenos Aires
Best Sausage and Peppers in Buenos Aires
Where is the best sausage and peppers in Buenos Aires?
Argentina is close to half Italian by descent, and in Buenos Aires the dish becomes chorizo con morrones — grilled sausage with roasted red peppers — cooked over wood at a parrilla rather than in a pan.
Locals ask for it as chorizo con morrones Buenos Aires (Spanish).
| City | Buenos Aires, Buenos Aires, Argentina |
|---|---|
| Ask for it as | chorizo con morrones Buenos Aires (Spanish) |
| Top 100 spots here | 1 |
| Best time to go | Year-round. Sunday asado is the weekly occasion and the best time to be invited to one. |
| Local rule | Wood embers, not gas. The whole flavour of the Argentine version comes from the fire. |
Argentine chorizo is a fresh pork sausage, not the dried Spanish kind, and it is much closer to Italian salsiccia than the name suggests.
Morrones are roasted red peppers, usually blackened over the same wood fire, peeled and dressed with oil and garlic.
Buenos Aires on Larry’s Top 100
| Rank | Where | Order this | Larry’s note |
|---|---|---|---|
| #77 | La Boca parrilla-adjacent Italian grills | Chorizo-style Italian sausage with morrones | Argentina is half-Italian and it shows. |
Menus, feast dates and opening hours change. Call ahead before you travel.
How to order it in Buenos Aires
- Chorizo con morrones at a parrilla, or a choripán with morrones from a street grill.
- Ask for it a punto — cooked through but not dried out.
- Chimichurri on the side, never on top of the peppers.
The local rule: Wood embers, not gas. The whole flavour of the Argentine version comes from the fire.
Best time to go: Year-round. Sunday asado is the weekly occasion and the best time to be invited to one.
Questions people ask about Buenos Aires
What is chorizo con morrones?
Grilled fresh Argentine pork sausage with roasted red peppers. It is the local form of sausage and peppers, cooked over wood at a parrilla.
Is Argentine chorizo the same as Italian sausage?
Close. Both are fresh coarse-ground pork. Argentine chorizo is seasoned with paprika and garlic rather than fennel, so the flavour is warmer and less anise-forward.
Make it at home instead
You do not need a plane ticket. Larry’s own version takes about forty minutes in a cast-iron pan.
Sausage and peppers in other cities
Further afield
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