My first chorizo tacos came from a food truck on a side street in Los Angeles, and it felt as if I got hit by a flavor freight train. The spicy chorizo, crisped just enough around the edges, with the ...

1 1/2 lb. Bring a large pot of salted water to a boil for the corn. Meanwhile, combine the chorizo, cilantro, and onion in a large bowl and mix with your hands. Divide into 12 portions (about ⅓ cup ...

I’m not alone when I say I could eat tacos every day and never get bored. Add Mexican chorizo to the equation, and make that tacos twice a day, Sunday through Saturday. The highly seasoned sausage ...

Taco night is sacrosanct in my household. If I’m in the mood and plan ahead, I make shredded chicken or pulled pork in the slow cooker. If I’m not, I make these super easy tacos using fresh Mexican ...

In the American South in the 60s and 70s, when I was growing up, one could only dream of tacos. I’d see them on television from time-to-time, some exotic dish that was far from my meat-and-three ...

Last year's taco list went LOCO (here's the link), so we're back on Cinco de Mayo 2016 with more favorite tacos to add to your Southern Bucket List. My current top taco is... the Green Chorizo Taco at ...

The most simple recipe of the bunch, this classic combination of chorizo, potaotes, fresh avocado, and a squeeze of lime is always guaranteed to be a winner. Recipe by Aarón Sánchez, courtesy of ...

I'm not alone when I say I could eat tacos every day and never get bored. Add Mexican chorizo to the equation, and make that tacos twice a day, Sunday through Saturday. The highly seasoned sausage ...