A sanguchon is a monster sanguche, the Hispanicization of "sandwich." (If you understand Spanish, there's a video of celebrity chef Gastón Acurio touring Lima's sangucherias.)
Altamirano's $7-$8 sanguchones aren't exactly monstrous, but they are chubby,
crusty rolls stuffed with classic Peruvian dishes like pollo a la brasa
(spit-roasted chicken) and lomo saltado (steak stir-fried with french
fries). The chef contains creamier, sloppier stews like aji de gallina
into burritolike wraps, and fries up sweet potatoes, yuca, and
plantains on the side for $4.
The most classic sanguchon on the menu: pan con chicharron -- chunks
of slow-roasted pork shoulder slathered in mayonnaise and topped with a
sweet potato slice and salsa criolla, or lime-tart red onions. Is
Sanguchon's pan con chicharron as majestic as the one El Perol makes? Not yet. But it's early days: According to its Facebook page, the truck will have lots of time to perfect its recipes parking at the corner of 17th and Carolina streets in Potrero Hill, every day from 11:30 a.m. to 4 p.m.