What is it?

The word “chorizo” refers to two rather different pork sausages: Spanish chorizo is a hard, dry-cured sausage spiced with pimentón, and garlic. Since it’s cured, it’s ready to eat without further cooking, and it adds a meaty note to stews, pastas, and eggs. Mexican chorizo is a fresh sausage, often sold in bulk rather than in links.

Don’t have it?

Don’t substitute Spanish chorizo for Mexican or vice-versa. A better substitute for Spanish chorizo is another spicy dry-cured sausage; for Mexican, try hot Italian sausage.

How to choose:

Confused whether you’re buying Spanish or Mexican chorizo? Note its position in the store. If it’s in the cheese or deli case, it’s probably cured, ready-to-eat Spanish chorizo. If it’s in the meat case, it’s probably meant to be cooked. If there are cooking instructions on the label, it’s likely that it shouldn’t be eaten raw.

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Recipes

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  Recipe

  Mussels with Fennel and Fregola

  This recipe comes courtesy of my friend chef Joshua McFadden; a dish similar to this is in our cookbook. I love it so much—it’s fragrant, colorful, and satisfying—that I had…

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  Recipe

  Spanish Pardina Lentil and Chorizo Stew

  Despite its humble looks, this stew is full of bold flavors and is super satisfying. Serve it with crusty bread and a bottle of red wine, and you’re all set…

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  Recipe

  Cornbread Stuffing with Chorizo, Wild Mushrooms, and Scallions

  Packed with the savory flavors of mushrooms, herbs, and spicy chorizo, this stuffing could easily steal the Thanksgiving show (sorry, turkey).

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  Recipe

  Smoky Seared Squash with Chorizo and Chickpeas

  This richly flavored dish can easily be a meal on its own, but it also makes a great side dish for grilled chicken or lamb. If you can’t find baby…

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  Recipe

  Steamed Mussels with Crisp Chorizo and Potatoes

  The contrast of crisp, spicy chorizo and sweet, tender mussels is fantastic. Serve with garlic-rubbed grilled bread to mop up every bit of the flavorful broth.

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  Recipe

  Cornmeal-Cheddar-Chipotle Waffles with Fried Eggs and Chorizo

  With a little crunch from cornmeal and a savory-sweetspicy-smoky flavor, these waffles are bona fide winners. Delicious with a fried egg and chorizo on top, they’re also good as an…

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  Moveable Feast

  Fideuà

  If you can’t find Florida lobster tail or royal red shrimp, substitute one large lobster tail and colossal size shrimp. The dish is traditionally made in a cazuela, a heafty,…

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  Moveable Feast

  Tutka Bay Fisherman's Stew

  Halibut and four kinds of shellfish star in this stew served at Kirsten Dixon's Tutka Bay Lodge. Chorizo and saffron give it a bit of Spanish influence.

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  Recipe

  Chopped Antipasti Salad

  Loaded with bite-size pieces of cheese, salami, tangy peppers, and tomatoes, this salad channels the flavors of an Italian appetizer platter with hints of the Hungarian flavors Nick grew up…

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  Moveable Feast

  Lobster and Chorizo Queso Fundido

  Making your own chorizo is easier than you might imagine. Chef Saad likes the smoky, dried-cherry-like flavor that guajillo chiles add to the meat mixture, as well as the clean…