HOME > Chowhound > Los Angeles Area >
What's your latest food quest? Tell us about it
TELL US

Blood Sausage (Morcilla) in SoCal?

d
degustateur Apr 20, 2009 02:19 PM

Where can I find fresh, really good blood sausage (moriclla) in the Southern California area? I'm interested in markets that sell it as well as restaurants that feature it. I prefer it with a bit of spice and heat to it. Usually I find it rather bland. My true preference is for Cajun (Louisiana) Red Boudin.

Thanks in Advance,

Degustateur

  1. streetgourmetla Apr 20, 2009 02:26 PM

    Mercado Buenos Aires for eat and sale. Carniceria Argentina on Victory in No. Hollywood.
    Tasca Wine bar in West Hollywood has boudin noir.

    1. Joe Blowe Apr 20, 2009 02:52 PM

      A great market for morcilla and other Spanish goods:

      http://www.laespanolameats.com/Mercha...

      -----
      La Espanola Meats
      25020 Doble Ave, Los Angeles, CA 90710

      1. sku Apr 20, 2009 03:59 PM

        I love the morcilla at the Colombian restaurant La Fonda Anteoqueno on Melrose; it is not spicy though.

        1. r
          RicRios Apr 20, 2009 04:17 PM

          The best I've had in So Cal is the sanguinaccio at now defunct La Terza. Much more savory and not so coarsely grained as the Argentinean varieties cited above.

          My understanding is they outsourced it from somebody.
          Probably not a bad idea to stop by their new reincarnation Minestraio and ask.
          Everybody still the same, so I assume they still know where to source the stuff.

          1 Reply
          1. re: RicRios
            SIMIHOUND Apr 20, 2009 04:33 PM

            I have seen blood sausage at European Sausage but I don't if it is exactly moriclla.
            12926 Saticoy St # 12
            North Hollywood, CA 91605
            (818) 982-2325‎

          2. Eat_Nopal Apr 20, 2009 05:51 PM

            All the Oaxacan markets in L.A. have the Moronga style of blood sausage. Its not spicy... much more on the subtle or mild side.. on the other hand the best versions have this deeply earthy, faint liver flavor... that reminds me of Octopus Ink with the texture of Foie.

            Monte Alban serves a pretty heady version in their Botana appetizer.

            1. v
              vinosnob Apr 21, 2009 11:27 AM

              The boudon noir at Fraiche was awesome...

              1 Reply
              1. re: vinosnob
                n
                noshie Apr 21, 2009 06:36 PM

                I think Vallarta might have it, also you might try El Camaguey on Venice

              Show Hidden Posts