Nana Lupe's Chorizo
Give me anything stuffed with chorizo and I'm a VERY HAPPY camper! You?
I don’t know if you’re a Chorizo eater, but we devour it regularly. Thanks to my incredibly talented Nana Lupe, (my grandmother), who would make it fresh from ground pork with the most aromatic spices, I developed a craving for it during childhood. Five decades later, I can, at any moment, instantly revive the memories of the spices being prepared, just as I can clearly remember the sound of the first sizzle, as the meat hit the hot skillet. I still use the same spice combination today, only nowadays, I make it with other ground meats (lamb, turkey, chicken, beef), only occasionally using pork.
When I did a deep dive into the history of chorizo, I was amazed to read about all the different versions, worldwide! Chorizo's history goes back centuries, with its origins being from the Iberian Peninsula (Spain and Portugal, today). Here are just a few examples: the original Iberian chorizo is fermented, cured and smoked, in sausag…
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