The Curse of the Chorizo Burrito

Spanish chorizo

We probably should just go ahead and talk ’bout chorizo. Yesterday, I pulled a major-league eff-up and bought all the guys in my cubicle chorizo breakfast burritos down at the local MXN drive-through. (MXN is Mexican food joint.) For all y’all not in the know about the sausage, the geniuses down in Waka-waka-land have this definition:

Chorizo (Spanish), Asturian: chorizu; Basque: txorizo; Galician: chourizo; Portuguese: chouriço; Catalan: xoriço) is a term encompassing several types of pork sausages originating from the Iberian Peninsula.

Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking.

Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers pimentón/pimentão or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (but not throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. Traditionally, chorizo is encased in natural casings made from intestines, a method used since the Roman times.

Chorizo can be eaten as is (sliced or in a sandwich), grilled, fried, or simmered in apple cider or other strong alcoholic beverage such as aguardiente. It also can be used as a partial replacement for ground (minced) beef or pork.

Spanish-style tapas bars that serve traditional-style chorizo have gained in popularity in recent years, and now appear in many large cities throughout North America.

The problem with the sack of chorizo burritos that I bought? Four of the five guys in my cubicle got sick. Have you ever been at a baseball game and the crowd starts the wave? And it comes to you and you lurch to your feet? That is what occurred with my stomach. It lurched to its feet. And my stomach does not have feet! Most of us skipped lunch after the ol’ chorizos. Not to mention the meat sweats. If you are in San Diego, avoid the MXN chorizo burritos!

11 thoughts on “The Curse of the Chorizo Burrito”

  1. Have you ever checked out the ingredients?

    I’ve lived many years in a part of the country where chorizo is considered a staple. I’m not a big fan of the stuff — I mainly nibble at it when necessary to be polite — but over time I’ve built up a tolerance for it.

    Menudo, on the other hand … hmmm…

  2. Kris: I love ’em. Burritos, that is. Not ones that make me feel quesy.
    CTT: Yikes. I have chorizo often. Hmmm. Thanks. (Rethinking my diet.)

  3. I love me some chorizo, and have a great story about my first breakfast burrito. Sorry that yours did not turn out well. Try barbacoa next time.

  4. Yeah, I remember my first try at chorizo; it was in the Azores at the local Portuguese on base store…and it was delicious…that original good-tasting stuff has never left….I always long for it…k

  5. “In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking”.

    It is one reason why we have the ‘English Channel’ separating jolly Olde England from ‘Johnny Foreigner’; it keeps Europe far enough away…

    Real ‘bangers & mash’… lovely tucker and a classic English/Irish favourite.

    Yours Aye.

  6. Lou: I’ve had about 100 chorizo burrittos. And I love barbacoa too. Chipotle has a good one.
    DB: Thanks, I think (think) everyone is fine.
    Kris: I’ll bet the Azores had some primo stuff.
    EB: Mmmmm. bangers. . .Those look absolutely delicious.

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