*giggles* Awww Formy! <3 People have told me this, yes.. But.. I love cooking too much to want to turn it into a career. I don't want to ruin it for myself. Plus, I've worked in restaurants for 6 years as a server and I'm just tired of the restaurant business in general.

Mexican chorizo isn't really spicy per se, it's just spiced differently with things like cumin, chiles, vinegar, etc. The meat is finely minced rather than ground like Spanish chorizo and actually isn't cured at all, so it has to be cooked before eating. The casing on Mexican chorizo can vary - the cheaper, more common brands like Cacique is inedible and has to be removed, but there are brands that do use edible ones. There's no way to just slice it up into chunks due to the way it's made.

It's sooo yummy though. Oh! And a lot of Mexican restaurants do what's called "choriqueso" or "queso fundido" - chorizo sauteed up in a little cast iron skillet then some type of melty cheese or even cheese dip poured on top and then baked. It's served with either flour tortillas or chips depending on which way it's made!

I have used Spanish chorizo, but I much prefer Mexican. It's a shame, I can never find Mexican chorizo here in NYC. I'm probably just not looking hard enough.