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Food Lens

Food Lens · Protein

Chorizo

Smoky, spicy, and rich with paprika or chili, ranging from firm and dense to loose and greasy depending on style.

Lens analyzed

Chorizo is a spiced pork sausage that comes in two very different main styles: Spanish chorizo, which is cured and firm enough to slice, and Mexican chorizo, which is fresh and crumbly, cooked loose in a pan like ground meat. Both get their characteristic red color and flavor mainly from chili and paprika.

Where it comes from

Chorizo has deep roots in Spanish and Portuguese sausage-making traditions, and the recipe evolved distinctly once it reached Mexico and other parts of Latin America, where fresh, uncured versions became common alongside the original cured style.

Buying it

Check the label for Spanish-style (cured, firm) versus Mexican-style (fresh, raw) chorizo, since they're used very differently in cooking and aren't interchangeable in most recipes.

Storing it

Refrigerate fresh Mexican-style chorizo and cook within a couple of days, or freeze it; cured Spanish-style chorizo keeps much longer refrigerated, similar to other cured sausages.

Keeps about 14 days in the fridge.

Recipes that use chorizo

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