Choripa, Argentine Tavern / Authentically Argentine butcher shop and restaurant
A series of seemingly predestined events were the secret ingredients from which this formidable place was born.
By Alejandro Pohlenz
Choripa: the Argentine bodegón with the flavor of Córdoba in Roma
Choripa wasn’t born from a business plan, but from an Argentine who missed the taste of home. Agustín is from Córdoba—the kind of person who knows how to make chorizo from a family recipe and who doesn’t take nostalgia lightly. During the pandemic, he began selling homemade chorizos to a few restaurants in Mexico City, with one mission: to recover the flavors of his childhood.
The first step was finding a supplier who could bring meat directly from Argentina. The second was renting a garage in Roma with commercial land use. And the third was turning that space into a bodegón: what in Argentina is understood as a traditional, abundant, unpretentious home-style restaurant.
Choripa opened just a year ago, and it feels like a piece of Córdoba transplanted into Colonia Roma. The menu is direct and forceful. Provoletas to start (with that golden crust only a properly hot griddle can create), thick, steaming beef jus, five different versions of choripanes with artisan bread and homemade chorizos, and a morcilla prepared by Agustín himself with beef leg, spring onion, and cow’s blood.
The cuts, of course, are another story: ojo de bife, entraña, bife de chorizo, and pork matambre. All made with imported meat—not because it’s better or worse, as Agustín says, but because it’s the flavor the palate recognizes when thinking of home. There are also (giant) milanesas, tacos, and options for those who can’t decide and would rather try a bit of everything.
One of the most popular dishes is the classic choripán, though those looking for a twist go for the provoleta version or the spicy chimichurri one. There’s beer, Argentine wine, and also aguas del día for those who come with more of a family vibe.
Choripa also acts as a butcher shop. You can take the cuts and sausages home if you prefer to make your own asado. Everything is made on-site and the quality is consistent. There’s no mystery—the secret is dedication. Agustín spends close to 18 hours a day at the restaurant. That can’t be improvised.
The place was born from a long-distance love story between a Mexican woman and an Argentine man, but it became a thriving business thanks to constant hard work and a desire to cook with honesty. In a city where trendy restaurants last about as long as a viral post, Choripa bets on something much harder: authenticity.
And it succeeds.
P.S.: Choripa is also a butcher shop.
📍 Zacatecas 143, Roma Norte, CDMX
Reservations via WhatsApp: +52 55 79 39 97 79
Choripa Hours
Monday: closed
Tuesday–Wednesday: 1:00 p.m.–9:00 p.m. (kitchen), 10:00 p.m. (restaurant)
Thursday–Saturday: 1:00 p.m.–11:00 p.m. (kitchen), 12:00 a.m. (restaurant)
Sunday: 1:00 p.m.–7:00 p.m. (kitchen and restaurant)
Tags: Guías
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