Mexican and Spanish chorizo ​​are not interchangeable in the kitchen

When preparing chorizo ​​and potato tacos for a group of friends, the question arises whether the recipe calls for Mexican or Spanish chorizo. Since the dish is Mexican-inspired, one might assume it's the former, but some recipes don't specify. Even so, they aren't interchangeable, because there are notable differences in ingredients, preparation, and use.

Both are made primarily with pork, although other proteins are sometimes used. Mexican chorizo ​​is shorter and more robust in appearance, and is made with fresh, raw, or uncured ground meat, so it must always be cooked before eating. The meat can also be extracted from the casing and used in place of ground pork in chili or hamburgers.

Spanish chorizo ​​is longer, made with minced meat, and cured similarly to salami. Therefore, it can be sliced ​​and eaten as is, making it the simplest option for a charcuterie and cheese board or a tapas meal. Using Mexican chorizo ​​in those situations would be like eating raw minced meat.

The spices also differ, despite their similar reddish hues. Mexican chorizo ​​is typically seasoned with vinegar, chilies, cumin, oregano, and garlic, though this varies by region, and it tends to be spicier than its Spanish counterpart. The main flavor of Spanish chorizo ​​comes from a specific type of paprika, which gives it its red color and a sweet or spicy note depending on the region; it also has a smokier flavor.

If you're looking for a simple way to cook it, you can treat it like a spicy sausage in a sausage and egg breakfast, and in that case, either way works. Spanish chorizo ​​changes slightly when cooked: the outside becomes crispy, and the inside, soft but firm.

Chorizo ​​is best used in hearty Latin American, Spanish, and Portuguese dishes, such as a Mexican lentil stew or a Spanish bean soup. However, it's not advisable to use it in paella: when Jamie Oliver did, he earned the ire of the Spanish for such a sacrilege.