Holiday Sweepstakes: You Could Win* a Hammered Copper Cooking Set and More Enter the Giveaway

Follow us:

Discover the unexpected in the Los Angeles Area. Explore All of Los Angeles
Restaurants & Bars 6

ISO better Mexican Chorizo

DiveFan | Oct 16, 200409:34 PM

As a lifelong California resident I've been disappointed by the 'Mexican style' chorizo long made and readily available here. Why? - almost all California brands seem to be comprised mostly of beef or port hearts which, when cooked, dissolve to a puddle of red fat and little meat. IMO Portuguese style longaniza is an OK substitute when scrambled with eggs. I haven't tried (hard to find) La Espanola (presumably Spanish style) chorizo yet for comparison. How close are the local products to any regional Mexican chorizos? Inquiring minds want to know :-)...


Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions