ISO Good Mexican Chorizo
ISO Good Mexican Chorizo
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ISO Good Mexican Chorizo
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Post #1 - September 2nd, 2015, 12:01 pmIn preparation for the Spicy Chorizo Hash that I'm making for the LTH Picnic, I'm looking for recommendations for the best commercially available Mexican chorizo in town. Which bodega makes your favorite?Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #2 - September 2nd, 2015, 12:04 pmThough I have not done an exhaustive tasting across the city, I would recommend tasting the stuff at Cremeria La Ordeña and see if it suits your needs. They have a fresh one and a drier aged one.Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
-Mark Twain
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Post #3 - September 2nd, 2015, 12:13 pm
I missed the aged version, good to know for next time I'm there.laikom wrote:....Cremeria La Ordeña and see if it suits your needs. They have a fresh one and a drier aged one.I did absolutely nothing and it was everything I thought it could be.
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Post #4 - September 2nd, 2015, 12:24 pmstevez wrote:In preparation for the Spicy Chorizo Hash that I'm making for the LTH Picnic, I'm looking for recommendations for the best commercially available Mexican chorizo in town. Which bodega makes your favorite?
Two thoughts. What about the Housemade Longaniza at GNR La Chaparrita? Or if you're strictly thinking chorizo the house blend at La Favorita #2 is pretty good in my book. But even better is the fact if you go on the weekend you can grab some beef cheek barbacoa.
La Favorita #2
1925 South May Street
Chicago, IL 60608
(312) 666-8222
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Post #5 - September 2nd, 2015, 12:43 pmDa Beef wrote:[
Two thoughts. What about the Housemade Longaniza at GNR La Chaparrita? Or...
La Favorita #2
1925 South May Street
Chicago, IL 60608
(312) 666-8222
This was my ONE thought. Plus, you'd get to rock a few tacos and an agua fresca.We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
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Post #6 - September 2nd, 2015, 1:00 pmThanks for the leads. As much as I LOVE the longaniza at Chaparrita, I don't think it has the right flavor profile (too sweet) for what I have in mind. I'll definitely be auditioning the chorizo from both La Favorita #2 and Cremeria La Ordeña, though.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #7 - September 2nd, 2015, 1:02 pmWe could also make some homemade stuff at my house!Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
-Mark Twain
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Post #8 - September 2nd, 2015, 1:13 pmlaikom wrote:We could also make some homemade stuff at my house!
I was going to offer the same (and still am). I have a great recipe and have made it many times. You've had it before, Steve. If you want, just let me know.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #9 - September 2nd, 2015, 1:42 pmI'm happy to help with the DIY if you choose to go that route!"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #10 - September 2nd, 2015, 1:44 pmronnie_suburban wrote:laikom wrote:We could also make some homemade stuff at my house!
I was going to offer the same (and still am). I have a great recipe and have made it many times. You've had it before, Steve. If you want, just let me know.
=R=
I am sure Ronnie has more experience than I with making Chorizo, so if you know what's good for you, you should probably take him up on that offer instead of mine! on the other hand, I'm with Jen, I am always down for a good ol' fashioned sausage party though!Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
-Mark Twain
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Post #11 - September 2nd, 2015, 1:55 pmronnie_suburban wrote:laikom wrote:We could also make some homemade stuff at my house!
I was going to offer the same (and still am). I have a great recipe and have made it many times. You've had it before, Steve. If you want, just let me know.
=R=
Homemade would certainly be my first choice, and would normally be the method I would use, but I'm not sure I'm going to have time to do it. That's why I'm asking about good commercially available stuff.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #12 - September 2nd, 2015, 4:04 pmstevez wrote:Homemade would certainly be my first choice, and would normally be the method I would use, but I'm not sure I'm going to have time to do it. That's why I'm asking about good commercially available stuff.
If you want it, I'll happily make it for you. You need not spend any time on it. Just let me know how much you need. I've been wondering what I should contribute to the picnic this year. I have a wedding to attend the day before the picnic, so making something in advance (like chorizo for your dish) would be a good fit for me.
I do plan on bringing some other items (tbd) too.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #13 - September 2nd, 2015, 4:16 pmlaikom wrote:Though I have not done an exhaustive tasting across the city, I would recommend tasting the stuff at Cremeria La Ordeña and see if it suits your needs. They have a fresh one and a drier aged one.
They had 3 options last time I stepped in, including a crazy looking negro version which I really should have tried
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Post #14 - September 2nd, 2015, 6:50 pmronnie_suburban wrote:laikom wrote:We could also make some homemade stuff at my house!
I was going to offer the same (and still am). I have a great recipe and have made it many times. You've had it before, Steve. If you want, just let me know.
=R=
Any possibility of posting or PM'ing me your recipe? I make sausages regularly and have made the Rick Bayless recipe many times, but do not like it as much as the sausage at:
Carnicerias Jimenez Wheeling
Lynn Plaza Shopping Center · 550 W Dundee Rd
Wheeling
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Post #15 - September 4th, 2015, 8:58 amlougord99 wrote:Any possibility of posting or PM'ing me your recipe?
Absolutely. I will do so asap.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #16 - September 4th, 2015, 3:59 pmronnie_suburban wrote:lougord99 wrote:Any possibility of posting or PM'ing me your recipe?
Absolutely. I will do so asap.
=R=
And, thanks to Ronnie's efforts, you'll be able to taste it at the LTH Picnic on the 20th as part of my Spicy Mexican Chorizo and Pepper Hash.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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