Restaurants & Bars 7

Mexican Chorizos San Diego

kare_raisu | Sep 15, 2009 09:31 PM

I was spoiled by a Taqueria in Mexico City whose taquero/owner from Toluca made his own chorizos and obispo. His moist green and red sausages redolent of almonds and raisins hanged proudly over his plancha.

So Its clear, usually there are 2-4 varieties at your local supermercado.
1. Very fresh [Chorizo Fresco]: usually next to meats in glass case, loose texture 'mixed' meat
2. Semi- Dried [Chorizo Seco]: hanging, deeper color and denser
3. Longaniza : More masciza based, usually para asar or grill like a normal sausage
4. Regional: Central American, Oaxacan, Yucatecan, or even South American (spicing, size, texture differences)

The best I have had so far are the small bolita central american corn husk tied chorizos from the 43rd st Northgate.

I bought some chorizo seco from the 3rd st Chula Northgate and its pretty meh...

Where do you get yours? Why do you like it and what sets it apart?

PS Soyrizo need not apply

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