POSTED IN: Anytime Antojos , Recipes , Sides , Main Courses
TAGS: Beans , Charros , Chile , Chili , Chorizo , Cowboy , Pasta , Side , Sweet Potatoes , Tacos , Washington Post
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"Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses.
My oldest son's quick choice for breakfast is chorizo fried until it browns and crisps, with a side of white toast. Add some lightly beaten eggs as the chorizo is starting to brown and some ripe and creamy avocado slices on the side, and that's my kind of rich-tasting brunch dish. Of course chorizo is delicious in sandwiches, in tacos and quesadillas, on top of enchiladas, in mashed potatoes, as a topping for heartier salads, in some of the tastiest bean dishes I have tried, in pastas with a ton of personality and on pizzas with pickled jalapeño peppers on top.
I am really trying to stop myself here..."
Article written for and published by The Washington Post. To read entire article and to get recipes for Mexican-Style Pasta with Tomato Sauce and Chorizo (pictured above), Cowboy Beans (Frijoles Charros), Potato, Scallion and Chorizo Crispy Tacos, and Warm Sweet Potato Salad with Chorizo, click here.
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subscribe to rssOh yum! I love love love chorizo. Great article!
Fuji Mama | January 19, 2010 7:47 PM | ReplySo glad you liked it (!)
Pati Jinich replied to comment from Fuji Mama | January 19, 2010 7:58 PM | ReplyI just made the Potato, Chorizo and Scallion tacos for my husband and he loved them! They were so yummy!!
My family is from the Yucatan (Merida), and I am so thrilled that you have shared some of their classic recipes!
Hi Tianna,
That is such great news. I will keep on adding more.. Let me know if there is something specific you or your family are craving, and I will try to post a recipe for it (!).
Hi Pati,
Bought Argentine chorizo to try it, now how do I prepare it? like Mexican chorizo?
Thanks
Tino Juarez | February 9, 2010 9:45 AM | ReplyHi Tino!
Argentine chorizo is great grilled and accompanied by some nice crusty bread and a salad. To cook it, just place it on an already hot grill, or grilled pan and either grill it whole, or sliced until thoroughly cooked. Argentine chorizos are best on their own, grilled and eaten like a nice piece of meat... and maybe on top of bread. Different from Mexican chorizo which is crumbled before and while it cooks and then can be topped on dishes or mixed in sauces...
Love the pasta with chorizo idea don’t know why I never thought about that!
However, since I'm a new vegetarian I will make this with SOYrizo which let me tell you it tastes JUST like the real thing!
Jovana | February 17, 2010 10:02 AM | ReplyGreat!! I have never tried the SOYrizo, but I guess now you are giving me some incentives to try...
Pati Jinich replied to comment from Jovana | February 17, 2010 11:37 AM | ReplyI'm new to your sight having just heard you on Splendid Table.
You were enchanting to listen to.
Chorizo is my favorite "no-guilt" food as well.
I just had it last night and I'm drooling just thinking about how good it was. A blue corn tortilla embraced by scrambled eggs with chorizo, mashed potatoes, melted Queso Oaxaca, salsa verde,and crowned with several slices of unctuous avocado goodness.
Amazing.
I look forward to trying the gefilte fish Veracruzana.
I'm sure it will be delicious.
Do you have any favorite Veracruz restaurants you might share with us?
Hi Cheryl,
Many thanks for your warm and generous comments! Your blue taco just made my mouth water... It is quite amazing that these days one can find all sorts of precious ingredients like what you layered in there.
As for Veracruz, I wouldn't miss going to Café la Parroquia. Wonderful coffee, literary experience.. And as for food, I would ask the locals once you are there, where do they eat? The taxi driver, the person at the hotel desk, those small places where locals eat are always my point of reference...
Hope you enjoy the Gefilte Fish a la Veracruzana, we love it around here...
