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.