Chorizo fino?

[Peaches to Poutine]

Can anyone out there recommend a Mexican grocery that would carry this? It's common all over the South, but I can't even find it when I go down to Vermont, so I'm guessing that since Spanish chorizo is more common here in Quebec, the kind I grew up with is near-impossible to find. (The one Mexican grocery we had here in Sherbrooke closed and even they didn't carry it. It was still very close to the chorizo I wanted but a bit more coarse.) My awesome Mexican mom has offered to bring some in her suitcase when she visits (this is also the woman who sends me care packages of her flour tortillas) in June, but I told her that's not the best idea and I'd try to find a line on it in Montreal. So..yes? You have seen this childhood staple, my lovely Quebec Chowhounders?

[karela]

Sabor Latino on Belanger has a selection of chorizos from all over Latin America. I don't know if any of them are "fino" but they are definitely the uncooked, Mexican kind as opposed to the cured Spanish ones.

[Peaches to Poutine]

Thanks! I'll check it out. The kind I grew up with is definitely the uncooked kind, but when I have found it occasionally here it's too coarse. I like the finely ground kind. It makes for excellent breakfast burritos!

[SnackHappy]

I know this doesn't really answer your question, but have you thought about mixing your own chorizo. Not the sausage kind, but the fresh mix. It's just ground pork with garlic and spices, and it keeps in the fridge for up to a week.

Otherwise, I've never found anything but coarse chorizo in Montreal.

[Peaches to Poutine]

Well, sausage-making is on my husband's ever-growing list of food pastimes, but until then I have got to try. My parents are coming up in June and my mom loves to be able to make chorizo, eggs and tortillas as her ever-reliable go-to breakfast.