tag:blogger.com,1999:blog-9367921.post5929065667636895291..comments2024-03-26T09:40:00.710-06:00Comments on La Bloga: Stanford reads Chacon. Gluten-free papas con chorizo. Charnega Poeta. Contributing Bloguistas:http://www.blogger.com/profile/13054190814722049711noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-9367921.post-40825155250459791932014-02-25T08:40:57.962-07:002014-02-25T08:40:57.962-07:00Oh, and felicidades to Daniel & Raquel.Oh, and felicidades to Daniel & Raquel. Olga Garcia Echeverriahttps://www.blogger.com/profile/16630876968641044138noreply@blogger.comtag:blogger.com,1999:blog-9367921.post-76896435263841585822014-02-25T08:37:24.209-07:002014-02-25T08:37:24.209-07:00My father always said blanquillos too. And he made...My father always said blanquillos too. And he made the best homemade chorizo ever. He'd drive out to Chino, CA to kill a pig and come back with it to play barrio butcher en la cocina. Cabeza, patas y todo. Kinda traumatizing but in the end always delicious. :)Olga Garcia Echeverriahttps://www.blogger.com/profile/16630876968641044138noreply@blogger.comtag:blogger.com,1999:blog-9367921.post-60589827148976991062014-02-25T07:59:37.322-07:002014-02-25T07:59:37.322-07:00Bravo, Daniel Chacon! Bravo Stanford!Bravo, Daniel Chacon! Bravo Stanford!Daniel A. Olivashttps://www.blogger.com/profile/02483784846354950778noreply@blogger.comtag:blogger.com,1999:blog-9367921.post-81774235829536941032014-02-25T07:56:38.170-07:002014-02-25T07:56:38.170-07:00My world-wide search for the finest chorizo also e...My world-wide search for the finest chorizo also ended up a few blocks from my house, which is a few blocks from Ramos's. Could they be the same? Quién sabe.<br />RudyGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9367921.post-58575529151173553022014-02-25T06:51:26.971-07:002014-02-25T06:51:26.971-07:00Em, thanks for this. Reminded me that our (Flo and...Em, thanks for this. Reminded me that our (Flo and me)world-wide search for the best chorizo ended up a few blocks from our house at a local carniceria. Just the right mix of spices - although we have learned that each batch is different, the nature of sausage I suppose. I like to throw in chopped onion and tomatoes, but not too much, of course. Now I'm hungry.Manuel Ramoshttps://www.blogger.com/profile/10360072661844419063noreply@blogger.com