I love sausage. I love virtually every sausage. And, when I’m in Mexico, proudly wearing the red, green and white on my heart, chorizo is my choice of sausage. I think, made well, that chopped-up, chunky combo of pork, fat, chiles, cumin, coriander, plus, usually, at...
Don Day thanks Mike MacLaverty and Marshall Postnikoff for some of the photos in today’s blog. I think it’s safe to already call it a tradition. It’s the one day a year that a dozen overgrown men sit around and get too much sun, drink to much beer...
I’ve always struggled with my sausage in Mexico. It’s just so hard to know what you’re getting until you take your first bite. You never know what parts of the animal are in there or sometimes even what kind of animal those parts came from, You...
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