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Spanish Style Chorizo in Twin Cities

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I grew up on the east coast and am used to finding all sorts of specialty ingredients very easily. I am relatively new to the twin cities and am working out where buy different foods. I have been very impressed with the co-ops and mexican markets here but am having trouble finding dry, spanish ( not mexican) style chorizo. I love it in soups, with beans or even lightly grilled on top of good bread. Again, the mexican style is usually uncooked and too spicy for the preparations I have in mind.
Anyone have any suggestions?

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  1. i have found and purchased it at byerly's - both hot and mild - from spain. it's usually in a compartment by the olive bar close to their better cheeses. at least that's where i find it in the roseville store. good luck.

    1. Surdyk's cheese shop usually has some.

      1. One of the meat vendors at the St Paul Farmers market has both spanish and mexican chorizo. Sorry I can't remember their name.

        1. You can find it at El Burrito Mercado in St Paul. It comes in little packages of two links per package and the brand is El Mino. It's great stuff, far superior IMHO to Mexican chorizo.

          1. The Kitchen Window in Uptown is supposed to have some great Spanish Chorizo. I think that you need to ask for it.

            1. The University of Minnesota Meat Lab has Spanish Chorizo for $2.50/lb, however they're only open Wednesday afternoons. (Call for availablity other times)


              3 Replies
              1. re: Danny

                Uhhh..Danny? The U of M Meat Lab!? That's just too weird/wonderful to pass up. You've been? What's it like? Do you get, like, meat experiments gone wrong on special? And, from the web site, I see you can pick up a 2lb package of "chow mein meat" out of the pork section. Chow Mein meat?!

                1. re: Dragon

                  There's been a lot of threads around here on the Meat Lab, and the Dairy Salesroom ( http://www.fsci.umn.edu/services/dair... ) Do a search and you'll find more.

                  Both are sources of University of Minnesota raised/produced foods. The ice creams in the dairy salesroom are great, and I've been happy with all of the cheese I've gotten. (If you're ever there on a day they have fresh made cheese curds - stock up! They only appear every few months, but are worth the trip.


                  I haven't had a lot of the meats from the meat lab - I mostly buy their eggs and organic fed chicken. A few weeks ago, I picked up a salami that I really enjoyed. During the holidays, I was able to pick up some U of M Maple Syrup. This week, they had whole smoked turkeys (raised at U of M in Rosemount) for $4/lb.

                2. re: Danny

                  we tried the spanish chorizo from the u of m meat lab and it was nothing like the real thing. sorry to say we did not like it at all. our daughter lives in spain, so we get a chance to taste it when we visit. we have seen it at byerly's.