El Chori started with a shared love for the simple, legendary street food: the choripán. Found on street corners all over Buenos Aires, it’s a crusty roll, a sizzling chorizo, and a generous hit of chimichurri—no extras needed. It’s messy, full of flavour, and always eaten standing up, surrounded by mates, music, and good vibes. That’s where the spirit of El Chori comes from.

When Chico the Aussie met Chica the Argentinian, they bonded over a shared love of choripán (and each other), and before long, El Chori was born—a celebration of flavour, culture, and not taking food too seriously.

What started with Auntie Celina’s family recipe has grown into a range of chimichurris made right here in Australia, using real ingredients and no shortcuts.

El Chori is about bringing people together. Backyard BBQs, beach hangs, quick lunches, big feeds with friends—it’s the kind of food that doesn’t need a big occasion. Just add chimichurri, load it up, and get stuck in.