tonight i'll be making caldo verde, which is my second favorite Portuguese food behind bolinhos de bacalhau
seeing as though i am in Texas however, i can only get Mexican-style chorizo instead of Portuguese linguiça
and so, i am inadvertently pioneering a new type of cuisine called Tex-Mexiguese and expect to make a fortune very soon
#foodstr #grownostr
There’s a chap where I live who wanted andouille sausage which can’t find in Costa Rica. So he started making his own. Then he tried his hands at a few others. Then he found he had a market for it. Now he has a shop and van and supplies sausages around Costa Rica from north to south. Just a thought but there might be another avenue for you!
now we're talkin
By the way, he started during Covid. This was pretty fast growing. He hadn’t even realised there was a market. In fact, from talking to him, I don’t think he’d realised he enjoyed making sausages!
If you do decide “fuck it”, apparently the most challenging to get correct was the South African boerewors sausage
"you can't use Mexican chorizo, it ruins it!"
it ruins Portuguese caldo verde. it is vital to Tex-Mexiguese caldo verde.
this is how you innovation lfg
Fellow Texan here! 👋
1. That sounds like a delicious combo
2. Tex-Mexiguese is fun to say 🤣
