Restaurants & Bars 14

Mexican chorizo

Professor Salt | Dec 16, 2003 02:58 AM

Last month, ChefLisa asked for Spanish style chorizo recommendations on the General Topics board. I want to ask for your opinions on the much softer, non-cured Mexican style chorizo. While any supermarket in our area sells Mexican style chorizo, none of them so far has struck me as extraordinary - mostly varying degrees of commercial mediocrity.

Is there a commercial brand or a local carniceria whose product really stands out? I'm in Orange County, but I'm willing to drive for some really killer product.

Incidentally, I'm planning on using it to make a Texas style chili. I'd like to try using a few pounds of chorizo as the ground meat, along with rough-chopped beef chuck, just so you know how your advice is going to be applied.

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