Blood Sausage (Morcilla) in SoCal?
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,
Mercado Buenos Aires for eat and sale. Carniceria Argentina on Victory in No. Hollywood.
Tasca Wine bar in West Hollywood has boudin noir.
I love the morcilla at the Colombian restaurant La Fonda Anteoqueno on Melrose; it is not spicy though.
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.
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.