1. Where does it come from?
Chorizo is a dry or cured sausage originally from Spain. While Spanish and Mexican chorizo are well known, they’re just the tip of the iceberg when it comes to the varieties found around the world. Chorizo has become part of the culinary heritage of many countries since they were colonized by the Spanish. And thanks to hot peppers and local ingredients of each region, it has transformed into many unique variations.
2. What does it taste like?
No matter its shape, chorizo always has ingredients like pork, hot peppers, vinegar, garlic and spices in common. Latin American cuisines mostly use local hot peppers, not only for their spicy kick, but to obtain a beautiful reddish colour. Traditional Spanish chorizo, however, needs to be seasoned with smoked paprika. As a general rule, the longer and thinner a chorizo is, the spicier it will be, whereas the thicker and shorter ones are less spicy.
3. How do I cook with it?
How chorizo is cooked depends on whether it’s fresh or dried. Dry chorizo can be finely sliced or diced into small pieces. Add these to paella or a fish casserole, or simply serve as an accompaniment to a cheese platter. A signature filling for tacos and Argentinian choripan sandwiches, fresh chorizo on the other hand should be cooked the same way other sausages are cooked.
4. Is it good for me?
Regardless of the type of chorizo, it’s still a fatty and salty food. Given that it’s often served on the side or is added to a dish for its spice, it doesn’t make for a satisfying meal on its own. In most cases, dried chorizo contains nitrates and additives. It’s therefore a meat that should be enjoyed in moderation, while always prioritizing high-quality chorizo.
Want to cook with chorizo? Here are a few recipes to try: