In my “5 Countries Tell Us What They Have for Breakfast” series, I received a Chilean submission called choripan, or chorizo rolls. These small buns are filled with chorizo spread and homemade mayo, and the intense flavor is cut by leche con plátano, a banana milk paired with the food. This salty, texturally satisfying food is an excellent option for a comforting breakfast.

This recipe comes from Alvaro in Punta Arenas, Chile, a very small city in southern Chile. His version of choripan differs from the rest of Chile with the homemade mayo and chorizo spread. Alvaro tells us you can taste the effort, and I agree—though it doesn’t look it! Simple in appearance, choripan can be found on the streets of Chile, where most people get it. This choripan recipe has been a part of every stage of Alvaro’s life: From going to get this treat with his grandpa as a child to getting food with his friends as a teenager, he has enjoyed it for years. 

I can totally see people going to get choripan for breakfast from a shop, but the idea of getting up in the morning and making this is almost exhausting in itself! This recipe is a lot of work, but it was worth it; the intense, very sharp flavor complements the creaminess and saltiness of the mayo. The banana milk was sweet and simple, and it does go well with the choripan. This combination of a warm sandwich with cold milk is very comforting—it almost brings me back to being a kid. 

Though I made the rolls and aioli from scratch, you don’t have to! The chorizo part is easy enough in the blender, but you can buy pre-made rolls and mayo if you prefer. However you make it, I hope you enjoy this Chilean staple with friends and family.