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.
3comments inEpisode 109: Chorizo
Barbara E. Connor
I must admit, since childhood I have not been able to stomach any kind of bean or pea. Hot spices burn my throat severely. Therefore, I am not a lover of Mexican–or any Hispanic–cooking. However,I love to cook, am always looking for new ideas, and therefore, I would not miss Pati’s cooking show on PBS for anything! The many valuable lessons I have learned from her techniques never disappoint. I always come away feeling my time with Pati was well spent. Besides who wouldn’t love her? Her warm personality and enthusiasm are uplifting and I look forward to our Saturday visits as I would a dearest friend.
Barbara, This is so nice to hear! Thank you so much for writing!! I hope you are still finding plenty of recipes you can try.
DAMON A RUNYON
I AM IRISH AMERICAN, MY WIFE IS VENEZUELAN AND OUR DAUGHTER IS GUATEMALAN. I DISCOVERED YOUR SHOW ABOUT TWO MONTHS AGO AND HAVE BECOME A REGULAR VIEWER. THE SHOW IS FANTASTIC AND THE FOOD IS TO DIE FOR. I RECENTLY MADE ALL THREE DISHES FROM THE CHORIZO EPISODE (#109). WOW! WOW! WOW!
QUE DELICIOSOS SALIERON LOS TRES PLATOS, Y TAMBIEN HICE LA SALSA VERDE SEGUN TU RECETA. LA PASTA SALIO UN POCITO PICANTE Y MI ESPOSA NO PUDO COMERLA, PERO LA COMIMOS MI HIJA Y YO CON MUCHO GUSTO. HOY YO VOY HACER LAS FLAUTAS OTRA VES CON GUACAMOLE Y SALSA VERDE. GRACIAS Y ESPERO QUE SIGUES CON MUCHOS EXITOS EN TU PROGRAMA. DI TE BENDIGA.
CON MUCHO AMOR
DAMON,HAYDEÃ‰ Y LETICIA