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
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.
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.
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.
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.
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!
I keep opening up this thread thinking it will be my preferred style of chocolate.
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.
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!
Your preferred style of chorizo
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