Chorizos are typical of the Antioquia and Viejo Caldas regions of Colombia. If you travel from the Medellín airport into the city, you will see chorizos hanging from wooden farmer’s markets along the way. There are different kinds or chorizos nowadays, some with beef, others with beef and pork; these are said to be the best. My father-in-law was born in a very small town called Sonsón in Antioquia, and he said they made the best chorizos there. Every time we traveled to the region of Rio Negro to visit my mother-in-law’s family, we would stop at these street markets to enjoy the homemade chorizos of the region.
Colombian chorizo is much milder than the Mexican kind and usually not as red as the Spanish one. Like the Spanish, it is sold dry and fresh but both types need cooking.
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