Types of chorizo

My first wonderful experience with chorizo came as an ingredient on my first pizza in Mexico, in a little place across from a hotel in Ajijic, near the plaza (can you guess?). I'd never had it before... it was SO much better than a lot of sausage toppings I've had over the years.

Lately I have been buying various brands to see which ones I might like the best. Most of the commercially-available stuff is awful; many have too much red dye, too much fat, not enough flavour. I rate Capistrano the best; Bafar next, and at the bottom, Zwan.

So I picked up some of Cesar's Mexican chorizo at Tony's this week. Outasight. Best one yet, by far. At about 12 pesos for two links, I won't bother testing any more.

HelperGuy wrote:My first wonderful experience with chorizo came as an ingredient on my first pizza in Mexico, in a little place across from a hotel in Ajijic, near the plaza (can you guess?). I'd never had it before... it was SO much better than a lot of sausage toppings I've had over the years.

Lately I have been buying various brands to see which ones I might like the best. Most of the commercially-available stuff is awful; many have too much red dye, too much fat, not enough flavour. I rate Capistrano the best; Bafar next, and at the bottom, Zwan.

So I picked up some of Cesar's Mexican chorizo at Tony's this week. Outasight. Best one yet, by far. At about 12 pesos for two links, I won't bother testing any more.

Tony's also sells The Best Bacon Lakeside... try it

Does he? In that case, I will... the bacon I get at CostCo barely cuts it for this Canuck.

Tony's also has the best flour tortilla's in town too.

The Corona and Nayar brands aren't bad,Corona seems less fatty,but there are lots of chorizo caseros that are good.

HelperGuy wrote:Does he? In that case, I will... the bacon I get at CostCo barely cuts it for this Canuck.

"Canadian Bacon"doesn't cut it at all for this Yank,I can't understand why you folks even refer to it as bacon.

viajero wrote:

HelperGuy wrote:Does he? In that case, I will... the bacon I get at CostCo barely cuts it for this Canuck.

"Canadian Bacon"doesn't cut it at all for this Yank,I can't understand why you folks even refer to it as bacon.

Doesn't cut it? Why? (Now, let's make sure we're talking about BACON, and not peameal or back or any of that other stuff that Americans think we wallow in...)

Well I'll be damned!That sure looks like real bacon to me,not like Canadian bacon.

Chris is talk'n bout Back Bacon....

We all huddle round in the Igloo... pass'n the Back Bacon dipped in Maple Syrup....
Drink'n Rye Whiskey and tell'n Hunt'n & Fish'n stories... Snork

Chris... thatz all Bullshit... cept the Rye Whiskey.... that part wuz True

You are referring to Canadian "back bacon" which is completely different. Geeesh didn't they teach you guys anything down there........jajajaja.

Looks like you beat me to it Hocks.....

hockables wrote:Chris is talk'n bout Back Bacon....

We all huddle round in the Igloo... pass'n the Back Bacon dipped in Maple Syrup....
Drink'n Rye Whiskey and tell'n Hunt'n & Fish'n stories... Snork

Sounds great to me Hocks!Do you also share your wives with visitors like the Inuit do?

CanuckBob wrote:Looks like you beat me to it Hocks.....

I got The Fastest Typing Finger ... eh

CanuckBob wrote:You are referring to Canadian "back bacon" which is completely different. Geeesh didn't they teach you guys anything down there........jajajaja.

Bob,the fact is that I've learned more about Canada and Canadians from your board than I ever did in school.

Well I am glad we could be of assistance.....eh.

HelperGuy wrote:My first wonderful experience with chorizo came as an ingredient on my first pizza in Mexico, in a little place across from a hotel in Ajijic, near the plaza (can you guess?). I'd never had it before... it was SO much better than a lot of sausage toppings I've had over the years.

Lately I have been buying various brands to see which ones I might like the best. Most of the commercially-available stuff is awful; many have too much red dye, too much fat, not enough flavour. I rate Capistrano the best; Bafar next, and at the bottom, Zwan.

So I picked up some of Cesar's Mexican chorizo at Tony's this week. Outasight. Best one yet, by far. At about 12 pesos for two links, I won't bother testing any more.

You forgot Fud usually the worst in my opinion.

Z

hockables wrote:

HelperGuy wrote:My first wonderful experience with chorizo came as an ingredient on my first pizza in Mexico, in a little place across from a hotel in Ajijic, near the plaza (can you guess?). I'd never had it before... it was SO much better than a lot of sausage toppings I've had over the years.

Lately I have been buying various brands to see which ones I might like the best. Most of the commercially-available stuff is awful; many have too much red dye, too much fat, not enough flavour. I rate Capistrano the best; Bafar next, and at the bottom, Zwan.

So I picked up some of Cesar's Mexican chorizo at Tony's this week. Outasight. Best one yet, by far. At about 12 pesos for two links, I won't bother testing any more.

Tony's also sells The Best Bacon Lakeside... try it

Sorry there Hocks, OSO'S CREAMERIA in Jocotepec has by far the best bacon lakeside. And the price isn't bad either.

CanuckBob wrote:You are referring to Canadian "back bacon" which is completely different. Geeesh didn't they teach you guys anything down there........jajajaja.

I think the Mackenzie Brothers did an episode on that for us mericans on SCTV once.

Z

martygraw wrote:

hockables wrote:

HelperGuy wrote:My first wonderful experience with chorizo came as an ingredient on my first pizza in Mexico, in a little place across from a hotel in Ajijic, near the plaza (can you guess?). I'd never had it before... it was SO much better than a lot of sausage toppings I've had over the years.

Lately I have been buying various brands to see which ones I might like the best. Most of the commercially-available stuff is awful; many have too much red dye, too much fat, not enough flavour. I rate Capistrano the best; Bafar next, and at the bottom, Zwan.

So I picked up some of Cesar's Mexican chorizo at Tony's this week. Outasight. Best one yet, by far. At about 12 pesos for two links, I won't bother testing any more.

Tony's also sells The Best Bacon Lakeside... try it

Sorry there Hocks, OSO'S CREAMERIA in Jocotepec has by far the best bacon lakeside. And the price isn't bad either.

OSO's CREAMERIA eh.... I'm putting them on my list of Places To See & People To Do....

Zedinmexico wrote:You forgot Fud usually the worst in my opinion.Z

One would think so... except I didn't bother trying it. Anything with Fud on the label sucks big time. How can a company make processed meat even faker than it already is? Fud seems to know how.

martygraw wrote:Sorry there Hocks, OSO'S CREAMERIA in Jocotepec has by far the best bacon lakeside. And the price isn't bad either.

That is the absolute truth!!! Cannot be beat and so cheap it's practically free. Ask for it to be sliced #5 on the machine. mmmmm

The best chorizo I've ever had anywhere is the chorizo on the rebar smoked out at the 'smoked meat guy' place at the crucero outside of Joco. omg

Trailrunner wrote:

martygraw wrote:Sorry there Hocks, OSO'S CREAMERIA in Jocotepec has by far the best bacon lakeside. And the price isn't bad either.

That is the absolute truth!!! Cannot be beat and so cheap it's practically free. Ask for it to be sliced #5 on the machine. mmmmm

The best chorizo I've ever had anywhere is the chorizo on the rebar smoked out at the 'smoked meat guy' place at the crucero outside of Joco. omg

Is that the BarBQ place across the highway south of town...?
Thatz Good BarBQ!! Place looks like a Welding Shop... but Thatz Good BarBQ!!

The best chorizo is from its country of origin: Spain. The Spanish use smoked and dried red peppers, which gives the sausage that smoky flavor and red coloring. (The Mexicans use chili peppers instead, which produce a completely different flavor.) As for varieties, in Spain there are two basic types: a fattier chorizo for cooking and a leaner, harder chorizo for snacking on (say, at tapas bars.) My wife has been able to find good chorizo, imported from Spain, at Costco.

conbtrarian wrote:The best chorizo is from its country of origin: Spain. The Spanish use smoked and dried red peppers, which gives the sausage that smoky flavor and red coloring. (The Mexicans use chili peppers instead, which produce a completely different flavor.) As for varieties, in Spain there are two basic types: a fattier chorizo for cooking and a leaner, harder chorizo for snacking on (say, at tapas bars.) My wife has been able to find good chorizo, imported from Spain, at Costco.

right on! especially the dry which is very similar to hungarian that i used to have brought down from my fave smoke house in edmonton. no need now,as wally world right here carries 2 brands from spain. one drier than the other. no need to go to costco either. once in a while soriana will have one as well.

Thanks for the tip regarding Spanish chorizo at Walmart.