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SMART SHOPPING: Chorizo

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When shopping for chorizo, you may come across several different styles, including Spanish, Colombian/Argentinean, and Mexican. Though they all will work in this recipe, they have distinctly different flavors and textures. The dry-cured Spanish chorizo has a coarsely ground texture and a smoky flavor from the inclusion of smoked paprika; depending on the paprika, the chorizo can be sweet (dulce) or hot (picante). Colombian/Argentinean chorizo can be either raw or cooked; it is very coarsely ground and seasoned with garlic and herbs (much like Italian sausage). Mexican chorizo is raw and made from either pork or beef. It is very finely ground and has a spicy tanginess from chili powder and vinegar.

SPANISH

COLOMBIAN/ARGENTINEAN

MEXICAN