A Tale of Two Chorizos: Spanish vs Mexican Chorizo Sausages
Jonathan Harris | June 2025
Chorizo sausage is iconic in both Spain and Mexico. Though they share a name and a common ancestry, Mexican and Spanish chorizos are very different in how they are made, how they taste and how they are served. The culinary traditions and regional identities of each country add a distinct cultural flavor to the two types of chorizos.
Origins and History
Chorizo from Spain is a delicious, cured sausage. This makes sense, since Spanish charcuterie is a centuries-old tradition probably going back to Roman times. In our travels, we’ve tasted dozens of styles of chorizo from towns across Spain, from Burgos to Pamplona, and there is always a fierce local pride. Spanish chorizo is a cured sausage flavored primarily with flavorful smoked paprika (Pimentón de La Vera). It is a mainstay of Spanish cuisine, often enjoyed sliced as a tapa. Spain also has cooking sausages for the grill, but most chorizos are dry cured.
Mexican chorizo, on the other hand, was born from colonial influence. Spanish settlers introduced chorizo to Mexico, where it was adapted using local ingredients and techniques, resulting in a fresh, spiced sausage that reflects the bold flavors of Mexican cuisine. It adds bold flavor to dozens of dishes, including tacos, enchiladas, soups and stews.
How Are Chorizos Made in Spain and Mexico?
The most striking difference lies in the ingredients and preparation methods. Spanish chorizo is typically made from coarsely chopped pork, seasoned with garlic and smoked paprika, and then hung to dry for several weeks. This curing process gives it a firm texture and a deep, smoky flavor. When we visited a chorizo maker in Logroño a few years ago, the aroma of curing chorizos was mouthwatering. Ironically its main seasoning has Latin American origins - Pimentón de La Vera paprika is made from smoked peppers, a vegetable that originated in the Americas.
Mexican chorizo, by contrast, is a fresh sausage usually made from ground pork, mixed with vinegar and a blend of chili peppers such as ancho and guajillo. It is not cured and must be cooked before eating. The result is a softer, more crumbly sausage with a tangy, boldly spicy taste.
What Is the Difference in How They Are Made?
Spanish chorizo is a classic slicing sausage. It can be eaten sliced as a tapa, added to charcuterie boards, or used to flavor soups and rice dishes. Its firm texture makes it easy to slice and serve.
Mexican chorizo, being raw, is typically removed from its casing and crumbled into dishes. It’s a popular filling for tacos, burritos and breakfast dishes like huevos con chorizo. Its intense seasoning makes it a powerful flavor enhancer in a variety of recipes. In cooking it releases lots of flavorful fats, perfect for elevating dishes.
Regional Variations in Spain and Mexico
Both countries boast regional variations. In Spain, chorizo is typically mild in flavor, with variations in thickness and the grind of pork. For instance, Soria-style chorizo has thick chunks of pork, while Pamplona-style is finely ground.
In Mexico, regional styles vary in spice level and ingredients—some include cinnamon, clove, or even alcohol like tequila. One version from the area of Toluca is famed for its green chorizo, which features tomatillos, cilantro and/or green chiles.
Cultural Significance of Chorizo
Chorizo in both cultures is more than just food—it’s a symbol of heritage. In Spain, chorizo represents artisanal tradition and regional pride, as well as a classic part of Spain’s ancient pork curing tradition, alongside the iconic Spanish jamón. In Mexico, chorizo embodies the fusion of indigenous and Spanish food histories, showcasing the country’s love for bold, layered spices and flavors.
¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture.
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