It sounds simple—too simple. I mean, do you need a full recipe describing how to fry and egg warm up chorizo? Luckily, José Andrés, in a recipe from Made in Spain, manages to throw in a couple tricks to this seemingly basic dish, helping transform into something beyond a basic dinner. More
This is a sandwich version of a go-to dish I make when I'm tired: chorizo, shrimp, chickpeas. Quick and easy, made with ingredients that have a long shelf-life, and there's only one skillet to clean up. More
A fresher take on the more traditional Mexican chorizo, this green chorizo is made with green chilies that season the pork with a fresh, spicy kick without overpowering the meat. More
With about three pounds of fresh Mexican chorizo on hand, these stuffed poblanos deliciously took care of a third of that. The stuffed peppers combine so many flavors and textures: fresh, tangy, creamy, spicy, cheesy, meaty, and more. More
The immense seasoning in this fresh pork sausage delivers a wildly delicious link—juicy and spicy with an earthy quality that ensures every single bit was a powerhouse of flavor. More
Tacos Arizas is a long-standing member of the Echo Park taco tradition. Their trailer idles nightly just off Sunset Blvd., alongside the Walgreens on otherwise forgettable Logan Street. If you're not already familiar with the location, feel free to let your wandering stomach and a multi-colored neon sign guide you. The chorizo is the best choice on an already satisfying taco line-up. More
A meat substitute for the skeptical carnivore?" ... Soyrizo, made of textured soy protein and tons of spices, is an inspired creation. That's probably because chorizo itself is so heavily spiced that the seasoning is not so difficult to reproduce, and the soy protein texture comes surprisingly close to crumbled pork sausage. Manufacturers claim it has no cholesterol and 60 percent less fat than traditional chorizo, so it doesn't leave behind the oil slick that real chorizo inevitably will."... More
