Today, each country boasts its distinctive style with several regional variations: “Latin American chorizo is a fresh link that must be grilled before eating,” says Fernández. They can also ...

Oaxaca, Mexico, is home to the tlayuda, an oversize corn tortilla topped with black beans, cheese, meats and a spate of other ...

Elevate your midweek sausages by taking inspo from the Argentinian street food classic of choripan, grilled chorizo-stuffed rolls with green tomato chimichurri. Combine the tomato, parsley ...

Fresh chorizo sausages are delicious fried or grilled and served sliced as tapas with olives and cheese. Whole chorizo are perfect for barbecuing or can be skinned and crumbled into stews.

Skewer each prawn in between two discs of chorizo and place on a hot grill or barbecue for one minute on each side. Finely chop the parsley, sprinkle on top of the hot skewer and squeeze over the ...