Gran Eléctrica's emphasis on keeping our menu rooted in authentic Mexican cooking and techniques is expressed through items like fresh hand - pressed tortillas crafted with heirloom corn, house - made crema and queso fresco, as well
as spicy chorizo made on site.
Not exact matches
It uses a combination of grass fed beef,
as well
as chorizo sausage which gives it plenty of spice, which is good if you like your chili
spicy.
I have had Trader Joe's soy
chorizo, and this is definitely on par with that stuff in terms of flavor, though substantially milder, so
as to spare my husband the sneezing and coughing that normally accompanies
spicy stuff.
Even a tiny amount of
spicy, ruddy
chorizo or smoky andouille suffuses any dish with salty, funky richness, which makes the «meat
as seasoning» thing that chefs talk about feel a lot more doable.