FINDING: Most Mexican groceries and some well-stocked general groceries.
CHOOSING: Locally made versions of this fresh sausage (it’s very different from Spanish pepperoni-like chorizo) are typically better than mass-produced, widely distributed ones. The best ones have distinctive texture (not mushy), balanced spices and enough vinegar to brighten and focus the sausages pronounced chile flavor. It should not be excessively picante.
STORING: In the refrigerator, well wrapped, for up to a week; frozen for 3 months.