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Why chorizo > ground beef

Why chorizo > ground beef

+ recipe recs, the pistachio trend, & milk buns

Jess McIntosh, Ethan Chlebowski & Keith McBrayer
February 22, 2026

Good morning. It’s been fun diving into a specific ingredient each week.

If you need a refresher on what we’ve covered so far, check out the newsletter library (bonus points for bookmarking the page).

INGREDIENT DEEP DIVE 🍳

Chorizo

What is it?

Mexican or South American chorizo is a fresh, heavily seasoned ground pork (or beef) sausage, usually a deep red from chiles and spices, and sold either loose or in casings.

Unlike Spanish chorizo (which is cured and sliceable like pepperoni— don’t buy the wrong one at the store), Mexican chorizo must be cooked and crumbled, almost like ground beef.

It’s typically made with dried chile, paprika, garlic, vinegar, and plenty of spices, but not super spicy heat wise. Many grocery stores stock it near the breakfast sausage, and every Latin market will have multiple brands (in beef, pork, or even soy versions).

What’s its flavor?

Aroma: Smoky, earthy, garlicky

Texture: Soft, fatty & unctuous, crumbly once cooked

Human: A staple in Mexican home cooking; used to instantly season eggs, stews, and beans

Why should you buy some?

Because Mexican chorizo is loaded with spices already, it becomes an vehicle to instantly season a dish with aroma & color. The fat renders out, becoming a built-in cooking medium that flavors everything it touches.

Plus, it’s:

Affordable, widely available, and freezes well.
Adds instant color, heat, and richness to otherwise simple meals.
Available in pork, beef, and vegetarian options.

What can you make with it?

Chorizo scrambled eggs or breakfast burritos
Chorizo–potato tacos (papas con chorizo)
Mix into chili, queso, or baked beans for extra depth
Crisp and sprinkle over roasted vegetables or soups
Stir into pasta sauces for a smoky, spicy twist

RECIPE RECOMMENDATIONS ✅

Cooking with chorizo

Looking for ways to cook chorizo? Check out these recipes on Cook Well:

FOOD TRENDS 🚀

Is pistachio the new matcha?

Pistachios are having a moment, showing up everywhere from croissants and gelato to pistachio cold foams and savory sauces.

Why now?

Better availability — California now grows most of the U.S. supply, which has lowered costs and increased accessibility on store shelfs and in commercial supply chains.

Brands have capitalized & innovated: pistachio butter, paste, ice cream, chocolate creations, specialty lattes, and more.

Flavor-wise, pistachios are versatile. They’re rich and buttery, yet slightly earthy and savory — making them perfect for both sweet and savory applications, which means they’ve taken over coffee shops and restaurant menus alike.

Culturally, pistachios have always signaled a bit of luxury — think Middle Eastern desserts or the Dubai pistachio bars that went for $50 a pop. Now, you can get the same flavor for a fraction of the price in your coffee or ice cream order.