Che Chori Brings Argentina to Indy’s West Side

On the west side of Indianapolis, just a mile from the roar of the Motor Speedway, another kind of fire is burning. It doesn’t power engines, but it grills house-made chorizo, bakes golden empanadas, and sparks memories that stretch from Argentina to Indiana. At Che Chori, food isn’t just about feeding people. It’s proof that food is power.

“Food has the power to bring people together,” says co-owner Laura Perera. “It’s not just about a meal. It’s about culture, memory, and connection.”

Her husband and co-owner, Marcos Cesar Perera-Blasco, grew up in the Argentine countryside, where food was always at the center of family life. When he came to the U.S. at 24, he carried those flavors with him. Years later, the couple opened Che Chori in 2020 as a way to blend his heritage with her Indiana hometown roots.

Even the name reflects that balance. “Che” is a friendly Argentine expression, like saying hey, buddy. “Chori” comes from choripán, Argentina’s beloved grilled sausage sandwich. Together, it is both authentic and welcoming.

The choripán sits at the heart of the Che Chori menu. Perera-Blasco’s house-made chorizos are grilled, butterflied, and finished with a punch of chimichurri before being snuggled into a crispy baguette. “That sandwich is what inspired Che Chori,” Perera-Blasco said. “It connects directly to my roots.”

The chorizo itself is a labor of love. It is made entirely from 100% pork, with no fillers or shortcuts, a process that takes three full days from start to finish. “A lot of people add soybean to bulk it up,” Perera-Blasco said. “But that just makes it hard. We don’t do that.” His patience shows in every bite. The sausage is juicy, smoky, and perfectly seasoned. He even offers it for sale by the link for home cooks and holiday meals. They also offer catering options year round.

Empanadas remain the restaurant’s bestsellers. Golden, hand-folded, and filled with savory combinations, they have become a gateway to Argentine cuisine for many first-time visitors. For others, they are a taste of home. When Food Network’s Diners, Drive-Ins and Dives featured Che Chori in 2024, host Guy Fieri called them “scratch cooking with soul.”

But Perera-Blasco’s philosophy reaches beyond the kitchen. “In Argentina, everyone enjoys the process of making the food,” he says. “In America, people enjoy eating it. I want to bring both together.”

That vision is already taking shape. Perera-Blasco shared ideas to host hands-on cooking classes led by the chef himself, part supper club, part community workshop. “It’s about connecting through the experience,” he said. “Cooking side by side, sharing stories, drinking together, that’s the real meaning of food and community.” 

It has not been easy. Perera-Blasco and Perera built the restaurant without big investors while raising a family and working multiple jobs. Their persistence has earned a loyal following, and the dining room has grown into something more than a place to eat. Families celebrate birthdays, neighbors meet up after work, and travelers stop in from near and far. It has become a gathering space, a true community table.

Now, Che Chori is preparing to grow. Plans are underway for a full indoor dining space, expanded catering, and new menu items. Their latest project is the launch of their ¡Hola Che! bottled sauces. It lets customers bring a piece of Argentina home. 

Looking ahead, the couple envisions multiple locations, wholesale products, and new ways to share their flavors. But at its core, the mission remains the same: to use food as a bridge for community.

“Every choripán we serve is more than a sandwich,” Perera-Blasco said. “It’s a way to share where I came from. It’s a way to say, ‘This is who we are, come be part of it.’ That’s the power of food.”