There is a nice looking chorizo recipe in NYT today. Call for fresh uncured chorizo. Any ideas where I can get in the Boston area? I've have chorizo in Cambridge at a few Portuguese restaurants but I don't know about any Portuguese markets. Much thanks in advance.
Well, I assume that that means Mexican chorizo, which is often uncured and soft; I would think Latino markets might carry that. Portuguese chourico (not chorizo) is semi-firm but cured, and widely available in most grocery stores. Spanish hard chorizo (Palacio brand - either hot (red string) or mild (white string)) is available in places like Formaggio Kitchen, Savenor's and Russo's in Watertown.
re: Karl S
I agree - sounds like Mexican chorizo. You wouldn't want to substite Spanish chorizo for your recipe as they are very different in taste and texture. Spanish chorizo is cured and hard (like pepperoni) and flavored with smoked paprika. Mexican chorizo is spicy and oily when cooked and made of raw ground pork (be sure to read the ingredients - some are mostly "leftover" parts) flavored with vinegar, garlic, and dried chili peppers. You squeeze it out of the casing before you cook it. We usually stock up when family visit from Texas. Locally, I think we've bought it before at the South Bay S&S.
Edited: Hmmm, actually, reading the recipe, I'm not sure it's Mexican chorizo after all.
Judging from that recipe, you want Mexican chorizo, which is pretty easy to find in most Boston supermarkets that have any kind of decent Latin foods section. The Stop and Shop in South Bay is one example. I believe they have several varieties, including Dominican and Mexican. Some of the ones I've tried are rather bland in taste and texture, not much more interesting than bologna.
I might substitute Portuguese chouriço, which is a much spicier smoked (but uncured) pork sausage, or the somewhat milder linguiça. These are easy to find in most area supermarkets, made by local purveyors like Gaspar's, Amaral's, and Furtado's from southeastern MA. (I grew up eating these, still love them.)
Most of the Spanish chorizo we see here in the States is the fermented, cured version: deep red (from copious amounts of Pimentón), smoky, dry, hard. These are increasingly easy to find: I get mine at South End Formaggio or the Wine and Cheese Cask in Somerville. The Palacios brand is good, reasonably priced, not hard to find; one of my favorite party snacks to serve, sliced thin, served with good bread and cheese.
The Spaniards do make uncured chorizos, but I've never seen them imported here.