As a trained lifetime recreational eater as opposed to a refueler (you know the type), I like to eat, drink, record recipes for food I enjoy, and poke fun at food pretension.
A chorizo is a fat spicy Mexican pork sausage. There are many variations to the spicing mix. Most feature a lot of paprika.
When we were living in Ciudad de Guanajuato, Alice taught English to school teachers in the nearby city of Silao. During that time, we had an opportunity to get to know that beautiful city. It is about the same size as Guanajuato, around 150,000 people, but there are some major differences. Due to the remarkable history and iconic landmarks of Guanajuato, it is more a national museum and tourist destination than Silao. Silao is better known as a manufacturing center anchored by a gigantic General Motors plant. The city is also flat! Bicycles abound. Guanajuato is only a pleasant half-hour drive away, yet it is up and down, hanging onto the sides of a bowl on the edge of the Santa Rosa Mountains.
Many of our friends in Guanajuato went to shop in Silao each week as the price of high quality food there is cheaper than in Guanajuato. One day, our friend, Poncho Medina, introduced us to a carniceria, butcher shop, in Silao where he goes to buy a special chorizo, Chorizo Almendrado. What a gift! These sausages are unusual and delicious. We became addicted.
The name of the shop is La Unica, Carniceria y Tocineria. The operators of the shop, Luis and Diego, are incredibly patient with Gringos struggling with Spanish. Further, their meats, bacons and sausages are all awesome!
Luis is very serious about his trade. He told me his chorizo has a complicated list of ingredients. They are stuffed with pork, lard, several kinds of chiles, garlic, Mexican oregano, cloves, pineapple vinegar, dried fruits, almonds and more. The mixture is stuffed into cleaned intestines, la tripa, and tied off into individual sausages with strips of corn husk.
We like them best grilled over charcoal. The fat bastes them and the slight sweet and sour flavor is punctuated by the dried fruit and almonds.
I highly recommend this shop with one caveat; call before you go to buy Chorizo Almendrado. Once I made the drive but didn’t call ahead. I got no chorizos—sold out! All was not lost. I bought a beautiful custom-cut (leaving the fat on) pork shoulder and a rack of the prettiest and best tasting pork chops we’ve ever eaten. Taking a cue from Luis, we grilled the chops with a pineapple/vinegar basting sauce.
We have purchased enough Chorizo Almendrado there to sink a boat.
Luis and Diego are located in the back left-hand corner of the Silao City Market. Their phone number is 01 (472)722 2366