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 Chorizo, the fresh pork sausage, has been called “the bacon of Mexico” and making Chorizo from scratch at home is not as complicated as you might think. Rick’s quest for the best chorizo begins at the famous Mexico City taqueria, Charco de las Ranas, where he samples chorizo and egg tacos. After a quick stop to eat potato-chorizo tacos, he shows us an imaginative way to use that same filling with Chorizo-Stuffed Ancho Chiles. Then it is on to the remote mountain town of Tenancingo, where he explores the weekly market. He also uncovers another local tradition, the making of the intricately hand-woven shawls known as rebozos. Outside Tenancingo his quest for the best chorizo comes to a surprising conclusion.
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