El Salchichero’s California chorizo isn’t just sausage; it’s a culinary treasure. This guide explores the secrets behind this exceptional creation and the butchery that crafts it. For those seeking authentic flavors and a taste of California’s artisanal food scene, El Salchichero is a must-visit destination.
The question isn’t whether it’s the best sausage ever. It’s about what sausage you’d choose if you could only have one for the rest of your life. If you could select a single sausage to represent planet Earth on an intergalactic mission, or for a tasting showdown for your soul, El Salchichero’s California chorizo would be a worthy candidate.
The Magic Behind the Meat
It’s challenging to pinpoint what makes this chorizo so exceptionally good. El Salchichero also makes the bangers for Scrumpy Fish and Chips food truck and The Parish Publick House, which are also delicious. However, the California chorizo possesses a unique quality.
Part of the allure lies in the quality of the pork, sourced from Rancho Llano Seco in Chico, a family farm known for its pasture-raised practices. Another key ingredient is the spice blend. The blend is a symphony of cardamom, cumin, and caraway. Finally, there’s the four different types of chilies for the perfect flavor.
A Life-Changing Sausage
Chris LaVeque, the founder and “chief meat tube engineer” at El Salchichero, credits Justin Severino of Severino’s Community Butcher with the recipe. He interned with Severino at the farmers market before taking over the business when Severino moved.
According to LaVeque, the California chorizo changed his life. “I loved butchery and always wanted to get into it,” he says. “It was this [California chorizo recipe] that got me. It was, ‘Holy f**k this is delicious. That sausage set the precedent for me working with meat.’”
LaVeque distills that precedent into three key dimensions: quality ingredients, fresh ground spices, and creative applications. He believes using the best and freshest ingredients is crucial for achieving optimal results. He also emphasize the importance of a rich spice pantry and creative flavor combinations, encouraging people to experiment beyond basic salt and pepper.
Mindful Sourcing and Cooking
LeVeque’s focus on mindful sourcing and cooking began long before he encountered Severino. Growing up in Boulder Creek, his family raised poultry and maintained a large garden. Their neighborhood had an open-door policy for dinner. “I’ve eaten like this my entire life. There’s no other option for me. We didn’t eat fast food. When I cook I make way too much because I think someone might come over.”
El Salchichero’s Impact on the California Food Scene
El Salchichero’s influence extends beyond its own shop. The newly expanded Venus Kitchen + Cocktails features a Salchichero sausage board. Santa Cruz Mountain Brewing, a long-time collaborator, uses El Salchichero’s cured meat and bones for corn dogs, sandwiches, and even dog bones. Companion Bakery incorporates Salchichero goodies into their ham-and-cheese croissant and summer sausage sandwich.
The sausage flavors at El Salchichero change with the seasons. Beyond the California chorizo, other noteworthy blends include seasonal candy cap lardo with pork back and wild candy cap mushrooms, hibiscus and sumac, as well as summertime peach-and-basil pork or the chicken/duck combo with blueberry and thyme.
More Than Just Sausage
The shop also offers fresh-cut options of beef, pork, chicken, duck, and rabbit, alongside house-made mustards, sauces, and pickles. Other notable items include pre-marinated Szechaun pepper skirt steak and Moroccan half-chicken with turmeric, sumac, grains of paradise, cardamom, basil seeds, and preserved lemon.
“It goes back to getting creative with spices and having people eat stuff they wouldn’t normally pair together,” LeVeque says. “I don’t know where the recipe ideas came from, they just popped in my head. It gets into people branching out of their comfort zones and getting familiar with spices so it can translate to their own cooking.”
Finally, El Salchichero bacon is a must-try, whether it’s the tasso bacon, apple-cider bacon, or bourbon-and-maple bacon.
A Philosophy of Good Food
When asked about the importance of high-quality bacon, LeVeque offers a philosophical perspective: “I like good food,” he says. “That’s basically what it is. I like the feeling of eating good food. I like making good food for people and I like having them be stoked to eat it.”
“It changes your mood. It carries you through the day and carries through your life. It’s truly medicine.”
El Salchichero isn’t just a butchery. It’s a destination for those seeking a true taste of California. El Salchichero is a place where passion, creativity, and mindful sourcing come together to create a culinary experience.
El Salchichero is open 11am-7pm Tuesday-Sunday (closed Monday) in the Swift Street Courtyard at 402 Ingalls St. in Santa Cruz. More at (831) 423-6328 or elsalchichero.com.
