My dad loves Mexican chorizo- all the spicy, porky, goodness. But when I was 18 and my sister was 15 we started keeping kosher and so stopped eating pork so he had to find a way around some of the recipes he was used to making. In came Trader Joe's soy chorizo, or as he calls it "soy-rizo" which has a similar flavor, if not quite as good a texture as most store bought chorizo. <br />If you do eat pork it is suggested you make your dish with a pork chorizo, preferably from a traditional Mexican butcher as the spice blend as well as the texture and flavor of the meat will be superior. You can also chose to make your own chorizo using any fatty, ground meat, and a blend of spices such as ancho chilies, achiote chilies, cumin, Mexican oregano, and garlic. <br />When thinking of chorizo most people think of the Spanish sausage often served with tapas, but the Mexican version is equally delicious. In fact just about every Latin American country has one or more regional preparations of this succulent sausage. Where Spanish chorizo is usually a dried, cured sausage, Mexican chorizo is a fresh, ground meat sausage with a delicious and punchy spice profile. Though it can be dried, it is usually fresh and served in a casing or as loose ground meat which is cooked and served in a variety of ways. <br />These chorizo eggs and the breakfast potatoes my dad makes along side them can be spiced up, or left fairly mild, and served in a variety of ways.

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