La Tienda in the Press
The New York Times - March 06, 2002
Truly Spanish Chorizo, In America At LastAmanda Hesser
If you've ever experimented with chorizo, the pork sausage cured with paprika and garlic, you know how persuasive its full aroma and deep clinging heat can be. You might have sliced it up and stirred it into paella, chopped it into little cubes that were swept up into an omelet or infused it in stew to give it a smoky edge. Its robust flavor and warm, tingly spice were distinctive, giving everything it touched the feel of Spanish cooking.