Chorizo

the chorizo we get around here is so varied.  there is some commercial stuff that has the consistency of watered down pink wallpaper paste. i'd rather eat the paste!  our local grocery used to make a loose ground chorizo that was excellent - awesome way to start out a paella.  i'll be interested to see how those are that you got.

Photo Egg said:

picked up a couple packages of Chorizo yesterday.
They are distributed in the Houston area by a friends son. No idea what the difference between Argentino and Colombiano might be or how it differers from traditional Mexican.

Traditionally, Argentino chorizo is less spicy and more likely to have beef in it, in my experience. 

The only chorizos I've experienced are Mexican, and Portuguese (which I can only find at the AF Commissary).  
The mexican version is delicious but falls apart like sand when cooked, it's a bit difficult for me to incorporate into a dish.  
The Portuguese version is much more like a  traditional sausage, holds together when cooked and even a great snack when sliced/unheated.  
 
If you like the mexican version (I can't speak for the other latin american varieties), nevernevernever read the Ingredients list!    

Love me some garlic sausage.

Looks killer @Photo Egg