These are the bright-red links of ground pork you’ll see all around Oaxaca. This sausage is highly seasoned with dried chiles, spices, and vinegar. Oaxaca’s chorizo is brighter in flavor than chorizos found in other parts of Mexico, thanks to a little more vinegar used when making it. Unlike Spanish chorizo that is cured, Mexican chorizo needs to be cooked to be eaten.
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