Mexico

Mexico's chorizo arrived with Spanish colonists but became something new. The pork is raw, not cured. Dried chiles (ancho, guajillo, pasilla) replaced pimentón. Vinegar keeps it bright red and tangy. Cooks squeeze it from the casing and fry it loose for tacos, huevos, tortas, and queso fundido. Every market has a stall selling it by the meter. Toluca, in the State of Mexico, calls itself the chorizo capital.

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Sausages from Mexico

Chorizo Mexicano

Mexico

Chorizo Mexicano is a fresh, intensely flavored sausage. Ground pork is its base, heavily spiced with chili peppers, garlic, and vinegar. Unlike its Spanish counterpart, it is not typically smoked or cured. People often crumble and cook it in tacos, eggs, or quesadillas.

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