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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 :-)...

Link: http://home.earthlink.net/~divefan/

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