This boldly-flavored sausage is found well beyond Mexico and features in all sorts of delicious recipes from sandwiches and tapas to soups and even burgers.
Chorizo is a popular ingredient in many Hispanic cuisines, as well as those influenced by Spain, such as the Philippines. Many people in the United States are familiar with chorizo in Mexican cuisine, where it is a very popular taco filling. However, that is just one type of chorizo and only the tip of the iceberg when it comes to this category of sausages. From smokey cured Spanish chorizo to the crumbly Mexican varieties and herbaceous grilled chorizos of South America, there is much to explore within the world of chorizos. Here we explain what chorizo is and break down the differences between each type, including how to cook and enjoy them. By the time you finish reading this, you will become a veritable expert on these types of sausages!
Chorizo is a type of sausage that originated in Spain and is one of many different types of Spanish sausages. Linguists believe that the word chorizo comes from the late Latin word for salted via the Portuguese word sourico. However, another word for sausage – salchicha – was also incorporated into the Castilian language (what is often referred to as the Spanish language) via Italy. In effect, there are two words – chorizo and salchicha – that both refer to sausages.
In Spain, chorizo often refers to a specific type of pork sausage with many regional variations. This sausage is fermented and cured, resulting in a dry sausage that can often be eaten without cooking, almost like salami or pepperoni. Chorizo often features on charcuterie boards and is a popular tapas dish enjoyed with other small plates and wine.
Chorizo became part of local cuisines wherever the Spanish had colonies. As such, chorizos are widely enjoyed throughout Latin America and the Philippines. Certain countries, like Cuba, have continued using Spanish-style chorizos or have recreated the original recipes, while other countries have completely transformed the original chorizos into unique local styles of sausages. This means that there are dozens of different types of chorizo sausages throughout the world.
FEBRUARY 2020 – Pelabravo, Salamanca, Castilla León, Spain – Families formerly gathered to do the traditional slaughter of the pig. In the traditional pig slaughter, they sacrificed one or several pigs and they split it and minced pieces of meat to make the traditional Spanish chorizo, salchichón, lomo embuchado and jamón. Today that tradition has been recovered as a traditional festival and in the province of Salamanca it is celebrated in many villages throughout the winter. The chorizo is a traditional Spanish meal made with pork seasoned with paprika and other spices that are introduced into a piece of pork intestine
Mexican Chorizo vs. Spanish Chorizo
Mexican chorizo and Spanish chorizo are the two types you’ll most commonly find in the United States, and these two types of chorizo are very, very different from one another.
The main thing to keep in mind is that Spanish chorizos are often made with coarsley chopped pork thats dried and cured until firm. Therefore, spanish chorizo can be sliced and eaten without cooking, just as you would salami or pepperoni. Mexican chorizos are fresh – made with finely ground, crumbly meat – and need to be cooked before consuming. Mexican chorizo also tends to be spicier than any type of Spanish chorizo.
Mexican and Spanish chorizo are not interchangeable in recipes. If you are making a Mexican dish, make sure to use Mexican chorizo. Spanish chorizo is a must in Spanish dishes, of course, but also shows up quite often in many Cuban dishes. Also keep in mind that neither Mexican nor Spanish chorizos are substitutes for South American or other styles of chorizo.
Caldo Verde Soup with greens and chopped chorizo on the top in ceramic bowl with ceramic spoon. Top View
teelesswonder / Getty s
Different Types of Chorizo
There are too many different types of chorizo to cover all of them here, and brands and chefs are constantly putting out new varieties of chorizo. However, here are few varieties you may come across at grocery stores in the US:
This is a Spanish type of fully cured and dried chorizo that originated in Salamanca and Cantimpalo regions of Spain. This is the type of chorizo you can slice and serve with bread and Manchego cheese, and it often features on tapas menus. It is also the type of chorizo that is most often used in many Hispanic Caribbean recipes that call for chorizo, including many Cuban dishes. It has a smoky, intensely garlicky flavor and deep red color.
This is a fresh type of chorizo that needs to be cooked. It’s traditionally made with finely ground pork, although many other types of meats, like offal and plant-based alternatives, are also used these days. Mexican chorizo features a bit of paprika, but most of the color and flavor come from local chiles, like pasilla. Mexican chorizo also features oregano, vinegar and other spices. Unlike other types of chorizo, Mexican chorizo is often cooked without the casing and finely crumbled.
This is another fresh type of chorizo made with finely ground pork or beef mixed with green chiles, tomatillos and fresh herbs that often include cilantro and/or sawtooth coriander. It has a vibrant emerald green color when raw that subsides once cooked. These are harder to come by outside of Mexico or in areas with large Mexican enclaves. Always check the ingredients as some more unscrupulous vendors will add a shocking amount of green food coloring to their green chorizos.
This is another type of fresh chorizo, which is the norm throughout South America. In Colombia, chorizos are usually grilled or fried whole and eaten with a knife and fork or sliced. They are often eaten with griddled or fried corn cakes called arepas. Colombian chorizo is not as spicy as Mexican chorizo and doesn’t include as much paprika as the Spanish variety. Colombian chorizos can vary from region to region, but many varieties will include finely chopped green onions and fresh cilantro along with garlic and a touch of vinegar.
Argentina has a dizzying array of chorizos, and many households make their own and have their own unique recipes. Argentina has a very large Italian-descendant population, so much of its cuisine is influenced by Italian flavors and techniques. As such, chorizos in Argentina may feature a variety of herbs like oregano and thyme, nutmeg, garlic and wine. Argentine chorizos are most typically grilled and feature as part of a larger spread of grilled meats. As well, they form part of a popular sandwich called a choripan.
Cavan s / Getty s
How Traditional Spanish Chorizo Is Made | Regional Eats
FAQ
What is real chorizo made of?
What part of an animal is chorizo?
Is Mexican chorizo processed meat?
How healthy is chorizo?