• Mike Sula
  • Chorizo verde taco at El Gallo Bravo #2

Behold, the green chorizo taco at El Gallo Bravo #2. Friend of the Food Chain Andy Rader alerted me to this curiosity, a specialty of Toluca, Mexico, where ideally it’s made with poblanos, serranos, cilantro, and spinach powder. Rick Bayless has a recipe, and From Belly to Bacon blogger Mark S. made some that looks pretty tasty, but at EGB #2, it looks like a leprechaun took a position over a tortilla. Crumbly and somewhat arid, its irradiated viridescence is reminiscent of Vienna Beef hot dog relish. The lady of the house said this effect is achieved with the application of green food coloring. Ultimately, it’s interesting, but really nothing special.

The cockfighting collection, on the other hand, is top notch: