[Mr. K]

Never developed a taste for chorizo.

It always reminded me of something that used to be a fresh sausage, that got dried up and added too much spice to, so that they could pass it off as something edible.

Am I missing something?

[FamiliarFace]

Good chorizo is really good, not like you’re describing. Crappy chorizo is exactly right.

[riri]

I am with you. It’s the texture for me —just disgusting.

[mylife]

The world of chorizo is wide, a good fresh ground one is great.

[bgill]

Look around to the countries with the spiciest foods. Usually their climate is hot which means meat spoils quicker so they use spice to cover up the rot.

[DeFault User]

Never developed a taste for chorizo.

I first developed a taste for chorizo while traveling in Spain. The three of us could eat cheap with a "flauta de pan" (big french type baguette), a half kilo of chorizo, cheese and a bottle of good Spanish red.

Later in the States I found that the chorizo sold here is Mexican chorizo, which is very greasy and nowhere as tasty as the Spanish chorizo.

[Boogieman]

Chorizo on its own isn’t that great, but mix it with refried beans and you can’t go wrong.

[GenXFreedomFighter]

With chorizo you have to be really careful; if you read the label on the cheap brands you'll find that it's made from the salivary glands of the beef. It pays to buy the good stuff, made from actual meat.