Chouriço Pao

Every trip to Goa with my family involves ample consumption of chouriço, or choriz as it’s more commonly known, a remnant of Portuguese colonial rule. Its fiery flavor combined with vinegar makes it one of the most popular condiments, and you’ll see it tossed into pulaos and stuffed into breads such as naan in restaurants, as well as in these buns that my aunts often make. You can substitute a tofu-based chouriço alternative. But be warned: One bun is never enough.