While Argentina is most famous for it's steak, chorizo also enjoys a fair amount of popularity, partially based on the fact that it's slightly cheaper. It's generally not as spicy-hot as the chorizo you'd find in the United States or Europe and is most often served in a sandwich called a choripán. It is far preferable to the other type of sausage occasionally on the menu at an asado (barbeque), the dreadful morcilla (blood sausage).