Your preferred style of chorizo

Although I am a native of So Califas and have been part of the predominant Mexican culture here, I have been fortunate to have had a pan-latino group of friends over several decades so I am familiar with the varied cusines of Latins that is far from being a monolithic group, even the way they speak Spanish is different nation to nation and sometimes within their own borders.
 
Just as I have come to appreciate the spectrum of tamales, I also ahve become knowledgeable about the different kinds of chorizos-pork sausages, used in latino cuisines. I am not a fan of Mexican style chorizos but I like the Argentinian style yet my favorites are the family of Spanish chorizos, for cooking, taps or appetizers. I particular like a Spanish chorizo omellette or sandwich-my Cuban neighbors call it a "chori-pan".
 
Several year ago when we vacationed in Spain and Portugual-we were taken aback by the fantastic taste and varieties of chorizos, each region with its own styles
 
I guess like it is said about sausages, they taste good but you don't want to see how they are made
 

The Portuguese Chourico is a bit different from both Spanish and Mexican styles, and I much prefer it

 I just buy the Supremo brand. It works good with eggs and sandwiches. Not sure if this qualifies as the real deal but i like it.

Fried one, gota try some of that Portuguese stuff. Maybe kinda hard to find east of Dallas but I'll try.

The worst Chorizo I have had was greatl!
Joe

i get mine from gaspars in  n.dartmouth ma.

Goya brand chorizo or anything the local delis have, I prefer lots of smoky paprika in them.

Well, the Mexican and other chorizos are generally mixed and either loose or in casings and must be cooked prior to use.  The Spanish-style chorizos are generally dried and can be consumed as is or used in other dishes.  Remember, I say 'generally'.  As a result, they are generally not interchangeable and are used for differing purposes.

I like them all!  Tally ho!

I get mine from Igourmet.com. This is their description:
Chorizo by PalaciosAfter a long wait, we finally bring you chorizo cured in Spain. You will immediately notice the difference between this chorizo and domestic imitations. Palacios, a company based in Logroño, the capital of the La Rioja region, earned permission from the U.S. authorities to export chorizo to the U.S. in 1997, but it wasn't until 2001 that it started entering the country in any significant quantity. Palacios Chorizo does not contain any preservatives or artificial colors; just pork sausage cured with paprika and garlic. They use a traditional process, using a secret 30-year-old family recipe. Its meat and natural ingredients are carefully selected, creating a smoky, earthy, sweet and tangy sausage.  
 

Goya brand chorizos are made by El Miño, a fine brand of Spanish style chorizos. The best US domestic Spanish style of chorizos, longaniza, cantimpalo I have had is the Newark based Cortes brand. They also make a Portuguese style of chorizo that is okay to say in Portuguese but is a obscene way to say a man's masculinity in many Spanish speaking countries according to my Cuban neighbors

Up here (MA) we really only get one brand in the supermarkets which is Gaspars. It is pretty good, but whenever I get down to New Bedford I try to get some at a butcher shop.
I like it two ways....slow cooked w/ slight smoke on the grill then sliced & mixed in with black beans & rice, or just pan cooked alongside some scrambled eggs & home fries...great stuff.

I have tasted both Spanish chorizo - mostly in tapas and Portuguese chourico. I definitely prefer the Portuguese chourico version. The meat is chunkier and spicy and perfect on the grill. My favorite brand is Mello's Chourico from Fall River, MA. They are not sold in chain grocery stores, but you can find them in the local specialty food stores in that area. You can also order online at . I often send packages to friends on the West Coast and they love it!

Amm, thanks for bumping this thread. And welcome to Roadfood! And thanks for the ordering tip.
 
How do I like my Chorizo? In my mouth! I would love to try all of the styles mentioned here.
Joe

I too like Gaspar's. They used to be only in the New Bedford area (made in the suburb of Dartmouth), but now they are in supermarkets all over New England. Another local company, Daniele makes good Italian dry sausage. Both, I think, ship to customers all over the country.

When I get my Spanish Chorizo to make paella I get it from La Espanola Meats in Lomita. Worth the drive on a Saturday, jonjax71, for their once a week paella. They have a great selection of Spanish chorizo and other Spanish food items.
With Mexican chorizo, I subscribe to the "don't ask, don't tell" policy. I love chorizo tacos from taquerias, but I will no longer buy the raw chorizo myself so I don't have to read the ingredient list. And my alltime favorite breakfast is chorizo and hashbrowns. I used to get it at a little diner in Los Angeles, on Beverly Blvd. near La Brea, long gone now. I have been able to substitute it recently at Sion's Mexican Restaurant in Manhattan Beach. I order a side of chorizo and a side of Mexican potatoes and I'm happy!

I keep opening up this thread thinking it will be my preferred style of chocolate.
 
Question:
When I watch the cooking shows and they're using chorizo, they cut it prior to cooking and it's firm. They just call it chorizo.  The chorizo I always find is soft like uncooked Italian Sausage.  Is there some specific type I should be looking for?  I'm thinking Paella.

Had a friend of Potuguese background who often drove north to the Ironbound section of Newark,NJ (Portuguese area) and bring the good stuff back ,along with great crispy portuguese rolls fom one of their great bakery(have corn meal in them). Yes, as said above the meat is chunkier, and I'm told port wine is also added to the meat mixture. Barbeque that and put it on one of those rolls and you've got heaven.

Mar52,
You want Spanish Chorizo as oposed to Mexican CHorizo. Very different in taste and consistency. The Mexican is uncooked and is taken out of the casing and cooked up, while the Spanish is more of a ready-cooked sausage that is sliced. A close drive for you is the La Espanola Deli I was talking about in this thread.
La Espanola Meats and Spanish Sausage
25020 Doble Ave
Harbor City, CA 90710-3155
(310) 539-0455
http://www.laespanolameats.com/
 
Worth a drive on a Saturday....they do homemade paella in a huge pan. Last I remember, it starts around 12:30 and goes fast. They have dozens of different types of Spanish chorizo as well as a myriad of other Spanish delicacies. Probably a half hour drive for you and totally worth it.