Uh, I think I've eaten chorizo and eggs at least every other day for three weeks now. This is an addiction that is actually greater than when I first figured out omelettes. (Eggs, by the way, the best ones I've found in L.A., are from the northern-most egg-stand at the Hollywood Farmer's Market. Very clean and eggy flavor.)
Have tried many chorizos. Cannot remember all the places I've bought chorizo. Mexican supermarkets, little stands, restaurants, etc.
So far, the very best I've had is at... (long drum roll of unveilingness) - uh, almost sadly, a very familiar name, no new discovery - Guelaguetza. Available in my new favorite dish there - black mole over tortillas with chorizo. The intensity of their choriza pushes against the black mole very well. And, more importantly, take home, about pound for $5. Far pricier than other places, but much intense, wider flavor. I can't really describe it at all. It comes in balls. I've found that one ball per egg is maximal. There are too many flavors in it for me to really be able to seperate out. It boggles my mind.
Oh - also - I've tried all the different Oaxacan chocolates available at Juquila and Guelaguetza, and various brands of Mexican chocolate in the Mexican grocery stores near me. Best non-Oaxacan, cheap-ish chocolate is in a white-and-blue box with a picture of an some Aztec-ish dude on the front. Best chocolate period comes in long, thin sticks and costs a lot of money, with an orange logo in the front, in a clear plastic bag. Available always at Guelaguetza, and sometimes at Juquila.