Argentinian chorizo and its differences with the Mexican one

If there is something characteristic of Argentine food, it is chorizo. We know it in choripán and it is a staple in steak restaurants, and although its flavor may have a slight resemblance, it is very different from Mexican chorizo.These differences range from taste to the way it is prepared. Both are delicious and share the same origin: the Iberian Peninsula. When you learn about the characteristics of each, you may appreciate them more when you try them.Differences between Argentinian chorizo and Mexican chorizoBoth sausages are significant in the cuisine of each country, and there are various types of chorizo in both places. For example, in Argentina, there is the so-called smoked chorizo, while in Mexico, longaniza is also very popular.The main difference between Argentinian chorizo and Mexican chorizo is the way they are made. Mexican chorizo is made with ground meat and is generally added with pork fat. On the other hand, Argentinian chorizo is made with minced pork and beef seasoned with spices.One thing both sausages have in common is that neither is cured, meaning they are fresh sausages that need to be cooked before eating.Argentinian chorizoAlso known as criollo chorizo, the base for making this chorizo and its varieties is meat, spices, paprika (or pepper), and wine. The meat can be beef, pork, or a combination of both and is minced. Then, to stuff it, the pig's small intestine casing is thoroughly cleaned with vinegar, cold water, and warm water, and dried with a cloth.Mexican chorizoMexican chorizo is made with ground meat, and its color is achieved through the use of spicy red chilies, and it is seasoned with spices and vinegar. Additionally, unlike the Argentinian version, Mexican chorizo is removed from the casing when cooked and eaten, as if it were ground meat, although it can also be grilled whole.Both are very tasty and are eaten differently; while Argentinian chorizo is great with bread, in Mexico, of course, we eat chorizo in a tortilla. Different, but with a rich culinary background, don't miss trying them.