Spanish and Mexican chorizo share the same name, but they have many differences. Here's everything that separates one chorizo from the other, explained.

Elio: Pimentón is really important in chorizo because it gives it a red color and it gives it that smoky taste of paprika. It's very important to use really high-quality spices in the chorizo.

From there, the meat is mixed with flavorful spices (and sometimes fresh ingredients like garlic and onion) and stuffed into casings (either animal-derived or synthetic). The chorizo can be sold ...

add the potatoes and seasoning. Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and ...