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Blf posted a recipe the other day that uses chorizo. The sausage he used is the Portuguese kind of chorizo, I would guess.
Mexican chorizo is different. It's uncooked and soft. It is served with all kinds of things here - eggs, beans, tacos, tostadas, etc.
It is frequently mixed with grated potatoes for a hash-like mixture.
I found some beautiful shitake mushrooms to add to the mix. I'm not a big fan of your usual grocery store mushroom, but these look really good.
Going to make some guacamole to complete the dish.
His grin should have been a clue. Of course, the chorizo fell through the grill. Mexican chorizo is for pan dishes. And excellent for all sorts of stuff. But if you're going to grill it use a fry pan over the coals.
I went back to the market. We both had a good laugh and he comped me with another batch of chorizo. 
I loved it. We used to slice it up, melt some monterey jack on it and eat on a triscuit.
When I got to CA and saw chorizo in the markets, I was really excited.
But I ended up having an experience similar to yours.
Totally different animal!
chorizo, although all the relatives called it German dry sausage. It is just beef, pork garlic and salt, then smoked. They also add a little or a lot of jalapeno and code it with red/white strings to indicate degrees of heat. When they first produce it, it is very soft, but after it has hung around for a while, it has the texture of salami and I (generally) peel off the casing if it's very dry. Germans/Mexicans/Czechs/Italians all got mixed up in Texas, but they make a great sausage.
Leftover lasagna for Maddie, Pot roast for Tommy and I am having Osso Buco. 
One of those I just want to snack meals.
with all the trimmings--lettuce, onions, tomatoes, mayo, jalopeno peppers.
Earlier in the day I made an apple crepe.
The crepe was made from scratch and the apples were Galas. Topped them with mascarpone. So good!
Cher
