Pasta

Guajillo and Garlic Pasta

Guajillo and Garlic Pasta Print Recipe 6 servings Pasta con Guajillo y Ajo Ingredients 1 pound thin spaghetti or vermicelli1/2 cup olive oil 5 garlic cloves finely chopped1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried and crumbled1 tablespoon finely chopped fresh oregano or 1 teaspoon dried and crumbled1 1/2 teaspoons finely chopped fresh…

Episode 109: Chorizo

Who doesn’t love sausage? Chorizo, the Mexican version, is a deep-burnt-reddish explosion of fresh, moist, exotically seasoned flavor. When it’s fried, it becomes crisp and incredibly savory. This episode will look at the difference between Mexican chorizo sausage and its Spanish, Central American and South American cousins.

More Chorizo to Love

Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses. My oldest son’s quick choice for breakfast is chorizo…