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Mexican Chorizos San Diego

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I was spoiled by a Taqueria in Mexico City whose taquero/owner from Toluca made his own chorizos and obispo. His moist green and red sausages redolent of almonds and raisins hanged proudly over his plancha.
http://farm4.static.flickr.com/3563/3...
http://farm3.static.flickr.com/2471/3...
http://farm4.static.flickr.com/3334/3...

So Its clear, usually there are 2-4 varieties at your local supermercado.
1. Very fresh [Chorizo Fresco]: usually next to meats in glass case, loose texture 'mixed' meat
2. Semi- Dried [Chorizo Seco]: hanging, deeper color and denser
3. Longaniza : More masciza based, usually para asar or grill like a normal sausage
4. Regional: Central American, Oaxacan, Yucatecan, or even South American (spicing, size, texture differences)

The best I have had so far are the small bolita central american corn husk tied chorizos from the 43rd st Northgate.

I bought some chorizo seco from the 3rd st Chula Northgate and its pretty meh...

Where do you get yours? Why do you like it and what sets it apart?

PS Soyrizo need not apply

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  1. I feel your pain, A.
    I've tried the fresh chorizo from all of the big and small Latino markets in my hood - results are always disappointing. Either too much lymph node/salivary glands or bland spicing. Semi dried and longaniza are better, but nothing special.
    Regional (ha ha ha) are almost non-existant. Every market has 'central american' or salvadoran style, but it's barely different than the rest.

    Conclusion - I make my own! http://www.chow.com/recipes/11809
    Buena suerte, amigo!

    P.S. - I was impressed with Reynaldo soyrizo - a good try, OK for vegetarians but I won't buy it regularly.

    6 Replies
    1. re: DiveFan

      Great Recipe Dive. I was thinking of making my own as well. Dining Diva made me some green and red about a year ago homemade and its the best ive had NoB.

      1. re: kare_raisu

        I learned to make chorizo from Diana Kennedy :-). Both the red and green chorizo recipes are in her cookbooks. I think the Art of Mexican Cooking (and it is an art) has both. It's not hard at all and you don't really have to stuff the casings, you can use and freeze in bulk.

        Cesar Gonzalez, owner of Mama Testa, makes his own chorizo because he can't find what he considers to be acceptable chorizo NOB. I tend to agree with him which is why I had to learn to make my own. Other than the stuff I make, I have yet to find a good chorizo here.

        KR, I'm glad you liked it!

        1. re: DiningDiva

          Any recommendations on where to find good chorizo in Rosarito? The commercial ones I have tried from the supermarkets here (Comercial and Calimax) have been disappointing. P.S. I will also post this query on the Mexico board, where it will probably be ignored :>(

          1. re: Gypsy Jan

            It's been a long time since I've been to Rosarito. Is there a carneceria in town you like or trust? I think they might be a better bet than the supermarket.

            1. re: DiningDiva

              A gppd carnicera is the kind of recommendation I was hoping for - I know where several are, but I don't KNOW them :>)

              1. re: Gypsy Jan

                Do some Rosarito Chowhounding for Us!

                Check out rworange's legendary Chorizo posts of the SF Bay area:http://www.chow.com/general_topics_di...