The Difference Between Spanish and Mexican Chorizo

Chorizo is chorizo is chorizo… right? Not exactly. 

All are pork-based sausages, and all are products from former Spanish colonies. In Latin America, there are almost as many types of chorizo as there are varieties of the Spanish language: chorizo criollo (Argentina, Uruguay, and Venezuela), chorizo chuquisaqueño (Bolivia), chorizo and choricillo (Chile), and chorizo casero (Paraguay), to name a few. In Asia, chorizo de Cebu is the local Filipino variety. And don’t forget Portuguese chouriço, which also influenced choris, the variation made in Goa, India, a former Portuguese colony.  

Most famous among these iconic sausages are Spanish and Mexican chorizo, which don’t share much more than their name — and their use of chiles and garlic. Spanish chorizo is cured and smoked; Mexican chorizo is fresh and spicy. Both are delicious. 

Let’s break down their differences and explore how to use them, whether you’re serving up Crostini with Creamy Ricotta and Chorizo or Chorizo-and-Kimchi Hot Dogs.

What is Spanish chorizo?

Spanish chorizo is a dried and smoked sausage made with a mixture of ground pork and fat, in accordance with local regulations, according to the Consorcio del Chorizo Español. Though there are several types of chorizo in Spain, including chorizo riojano (from Rioja) and chorizo de Extremadura (from Extremadura), the mixture is traditionally seasoned with garlic and pimentón, which lends Spanish chorizo its characteristic garnet color. After the meat rests, the mixture is encased in a natural intestine (usually also from pork) or a synthetic casing made of collagen or cellulose, and left to dry-cure in a cold place. As a final step, chorizo is smoked over oak and left to dry once again in the cool air.

What is Mexican chorizo?

Mexican chorizo is a fresh, crumbly sausage also made with a mixture of ground pork and fat and seasoned with garlic plus a blend of chiles. Since Mexican chorizo is neither cured nor smoked, the sausage is marinated in a combination of acids such as vinegar or sour orange juice, along with spices like cinnamon, cumin, and oregano. Additionally, Mexican chorizo recipes vary by region, where the seasoning determines their color. Some chorizo varieties are red while others are green from the chilies and herbs blend added to the marinade.

How to cook with Spanish chorizo

Spanish chorizo lends itself to a variety of cooking techniques and preparations, from serving it sliced as part of a charcuterie board to incorporating it into smoky, fragrant paellas and robust, spicy stews.

How to cook with Mexican chorizo

Since Mexican chorizo is raw, it must always be cooked, either in its own casing or – more often than not – without it. Mexican chorizo’s crumbly texture and tangy spiciness make it a classic accompaniment to bean dishes and dips, as well as classic soups like pozole. Add crumbled chorizo to scrambled eggs for an easy oomph.

What do Spanish and Mexican chorizo have in common?

Though chorizo predates Columbus, it was transformed by the Columbian exchange. Prior to the arrival of the Spanish in Mexico, the color of chorizo made in Spain ​depended on whether or not pig’s blood was used as an ingredient: if it was black, yes; if white, no. The deep red hue of today’s Spanish chorizo dates to the 17th century with the introduction of paprika — a variety of pepper native to the Americas. 

Chorizo arrived in Mexico with the Spanish conquistadors (and their pigs). In the 16th century, Hernán Cortés introduced pig farming in the Valley of Toluca; the animals, raised on local corn and within large grazing areas, were leaner than their Spanish cousins. This resulted in meat better suited for fresh sausage, a tradition for which Toluca soon became renowned. In fact, the local soccer team is affectionately known as “los choriceros,” aka “the sausagers.” 

Both Spanish and Mexican chorizo are versatile ingredients that add a spectrum of flavors and textures to dishes, from grilled oysters to weeknight pastas. You don’t have to pick just one; both deserve to become staples in your kitchen.