Skip to Content

Meet The Underground Chorizero Making Handmade Zacatecas-Style Chorizo That’s ‘Too Spicy,’ According to Other Mexicans 

The chorizo is made with coarse ground pork butt, shoulder, and dried chiles. No adobo, paste, or nitrates are used for it compared to other chorizos that will add those elements for flavor and coloring. This emerging chorizo master is so proud of his Zacatecano roots that he even sources the string to tie the links from Zacatecas, too.

No two chorizos are the same. Some are long, some chubby, some are pasty, and some are overly greasy. You can find most styles of chorizo around Los Angeles, including chorizo Zacatecano. But one hyper-regional style of chorizo that’s highly sought after and almost impossible to find until now is chorizo estilo Moyahua, Zacatecas. 

For as long as I can remember, the only way to get it was through a family member traveling back to the motherland. They’d pack up a box, tie it up with string, and bring it back for their family on either a plane or a bus. Well, my primo, Anselmo Torres, aka Chemo, has taken it upon himself to reach out to his family, who owns Carnicería El Toro in the small remote town of Cuxpala, a municipality of Moyahua, Zacatecas, and ask them to teach him. He has spent years perfecting, modifying, and selling this unique style and delivering it from Whittier to Oxnard. 

Anselmo Torres of Chemo's Chorizo holding up a strand of chorizo balls. Photo by Memo Torres for L.A. TACO.

Traditionally, it’s meaty, spicy, and prepared in small ‘bolitas’ (balls). That’s how Moyahuenses like it. But in the States, Torres has found he’s had to make a milder version for customers who complain. When asked if it was white folks complaining about the spicy level, a reference to the recent gentrification of salsas in Mexico City, Torres reacts with “Surprisingly, no. It’s mostly Mexicans. White people love it.” 

A plate of tacos with Chemo's Chorizo. Photo by Memo Torres for L.A. TACO.
Simple torta with Chemo's chorizo, bean smear, and queso panela in a bolillo with a pickled jalapeño on the side. Photo by Memo Torres for L.A. TACO.

The chorizo is made with coarse ground pork butt, shoulder, and dried chiles. No adobo, paste, or nitrates are used for it compared to other chorizos that will add those elements for flavor and coloring. In total, with seasonings, it’s made with less than ten ingredients before it’s packaged in all-natural casings. After it’s encased, he ties it into small chorizo balls using a 100-percent cotton string he also sources from Zacatecas via Juchipila, nearby Moyahua. “It’s the only place I can find a non-nylon or plastic thread for this chorizo. It’s then airdried for a couple of days to preserve it, losing some water weight while maintaining a lean 15% fat. 

Chopped hot links, ham, and chorizo on the edge of a disco. Photo by Memo Torres for L.A. TACO.
A Discada: A disc full of cooked mixed meats with tortillas heating up on the edges. Photo by Memo Torres for L.A. TACO.

Because of its lean, meaty, and spicy nature, chorizo estilo Moyahua is enjoyed on its own as a taco or in a simple torta. But it can also add a nice kick as an ingredient, like in a discada, a popular dish from northern Mexico that mixes different meats and veggies in a large disc, hence the name. Check out this video to learn more about discadas and Chemo’s Chorizo estilo Moyahua, Zacatecas.

Chemo's Chorizo is available for delivery by DM on Instagram @chemoschorizo.

Stay in touch

Sign up for our free newsletter

More from L.A. TACO

LAPD Officer Released on $30,000 Bond Following Arrest For Assault With a Deadly Weapon

A day after the incident the LAPD said in a statement that they were prompted to respond to the 8600 block of Belford Avenue after “a community member generated a radio call of an Assault with a Deadly Weapon.” Police later identified the suspect as “off-duty Officer Richard Podkowski.”

May 23, 2024

Downtown’s Aguascalientes-Style ‘Flying Gorditas’ Sell Out On The Street In Three Hours

The family behind this stand also owns a Mexican chile and spice import company , so their guisados taste remarkably fresh. Their gorditas have been so popular that they are opening a brick and mortar restaurant in East L.A. this Saturday.

May 23, 2024

This Peruvian Street-Style Fried Chicken Inside a 30-Year-Old Taquería Is the Valley’s Best-Kept Secret

“I'm very proud of bringing our food, Peruvian food, and the acceptance from our Mexican brothers,” says chef Omar Zavala, who is from Peru and took over Taqueria Juanito's with his wife, Carmen, five years ago.

May 22, 2024

New In the L.A. TACO Shop

We've restocked some of your favorite items and added some great new ones. If you can't become a member, buying our merchandise is also a great way to support our inclusive street-level journalism! All of our t-shirts are hand-printed in Los Angeles.

May 21, 2024

Open Thread: What Is L.A.-Style Food?

What is L.A. food to you? Which cuisines, restaurants, or chefs have defined our city's uniquely good eats? Tell us your thoughts.

See all posts