Based on the uncooked Spanish chorizo fresco (fresh chorizo), the Mexican versions of chorizo are made not just from fatty pork, but also from beef, venison, chicken, turkey, and even tofu, kosher, and vegan versions are made.
The meat is usually ground (minced) rather than chopped, and different seasonings are used.
This type is better known in Mexico and other parts of the Americas, including the border areas of the United States, and is not frequently found in Europe.
Due to culinary tradition and the high cost of imported Spanish smoked paprika, Mexican chorizo is usually made with native chili peppers of the same Capsicum annuum species, making it spicier than Spanish and Portuguese varieties of the sausage.
Mexican longaniza are typically longer and spicier than chorizo.

Spanish-American cuisine adds vinegar instead of the white wine usually used in Spain.

The area around Toluca specializes in "green" chorizo, made with some combination of tomatillo, cilantro, chili peppers, and garlic.
Most Mexican chorizo is a deep reddish color, and is largely available in two varieties, fresh and dried, though fresh is much more common.
Some of the cheapest commercial chorizos use offal stuffed in inedible plastic casing to resemble sausage links, rather than muscle meat.
Before consumption, the casing is usually cut open and the sausage is fried in a pan and mashed with a fork until it resembles finely minced ground beef.
A common alternative recipe does not have casings.
Pork and beef are cured overnight in vinegar and chili powder.
Served for breakfast, lunch, or dinner, it has the finely minced texture mentioned above, and is quite intense in flavor.

In Mexico, restaurants and food stands make tacos, queso fundido (or choriqueso), burritos, and tortas with cooked chorizo, and it is also a popular pizza topping.
Chorizo con huevos is a popular breakfast dish in Mexico and areas of the United States with Mexican populations.
It is made by mixing fried chorizo with scrambled eggs.
Chorizo con huevos is often used in breakfast burritos, tacos, and taquitos.
Another popular Mexican recipe is fried chorizo combined with pinto or black refried beans.
This combination is often used in tortas as a spread, or as a side dish where plain refried beans would normally be served.
In Mexico and the southwestern United States chorizo is also used to make chorizo con queso (or choriqueso), a popular appetizer consisting of small pieces of chorizo served with melted cheese and eaten with small corn tortillas or tortilla chips.
In heavily Mexican parts of the United States, a popular filling for breakfast tacos is chorizo con papas, or diced potatoes sautéed until soft with chorizo mixed in.
Based on the uncooked Spanish chorizo fresco (fresh chorizo), the Mexican versions of chorizo are made not just from fatty pork, but also from beef, venison, chicken, turkey, and even tofu, kosher, and vegan versions are made. The meat is usually ground (minced) rather than chopped, and different seasonings are used. This type is better known in Mexico and other parts of the Americas, including the border areas of the United States, and is not frequently found in Europe. Due to culinary tradition and the high cost of imported Spanish smoked paprika, Mexican chorizo is usually made with native chili peppers of the same Capsicum annuum species, making it spicier than Spanish and Portuguese varieties of the sausage. Mexican longaniza are typically longer and spicier than chorizo.
Spanish-American cuisine adds vinegar instead of the white wine usually used in Spain.
The area around Toluca specializes in "green" chorizo, made with some combination of tomatillo, cilantro, chili peppers, and garlic. Most Mexican chorizo is a deep reddish color, and is largely available in two varieties, fresh and dried, though fresh is much more common. Some of the cheapest commercial chorizos use offal stuffed in inedible plastic casing to resemble sausage links, rather than muscle meat. Before consumption, the casing is usually cut open and the sausage is fried in a pan and mashed with a fork until it resembles finely minced ground beef. A common alternative recipe does not have casings. Pork and beef are cured overnight in vinegar and chili powder. Served for breakfast, lunch, or dinner, it has the finely minced texture mentioned above, and is quite intense in flavor.
In Mexico, restaurants and food stands make tacos, queso fundido (or choriqueso), burritos, and tortas with cooked chorizo, and it is also a popular pizza topping. Chorizo con huevos is a popular breakfast dish in Mexico and areas of the United States with Mexican populations. It is made by mixing fried chorizo with scrambled eggs. Chorizo con huevos is often used in breakfast burritos, tacos, and taquitos. Another popular Mexican recipe is fried chorizo combined with pinto or black refried beans. This combination is often used in tortas as a spread, or as a side dish where plain refried beans would normally be served. In Mexico and the southwestern United States chorizo is also used to make chorizo con queso (or choriqueso), a popular appetizer consisting of small pieces of chorizo served with melted cheese and eaten with small corn tortillas or tortilla chips. In heavily Mexican parts of the United States, a popular filling for breakfast tacos is chorizo con papas, or diced potatoes sautéed until soft with chorizo mixed in.
Chorizo