<P> In Bolivia, chorizos are made of pork, fried and served with salad (tomato, lettuce, onion, boiled carrots and quirquiña), mote, and a slice of bread soaked with chorizo fat . Chorizo sandwiches, without mote, are also eaten . </P> <Table> <Tr> <Td> </Td> <Td> This section does not cite any sources . Please help improve this section by adding citations to reliable sources . Unsourced material may be challenged and removed . (November 2016) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This section does not cite any sources . Please help improve this section by adding citations to reliable sources . Unsourced material may be challenged and removed . (November 2016) (Learn how and when to remove this template message) </Td> </Tr> <P> In Goa, India, which was ruled by the Portuguese for 450 years and has a large percentage of Goan Catholics, chouriço is made from pork marinaded in a mixture of vinegar, red chilies, and spices such as garlic, ginger, cumin, turmeric, cloves, pepper, and cinnamon, which is stuffed into casings . These are enjoyed either with the local Goan Portuguese - style crusty bread, or pearl onions, or both . They are also used, cut into chunks, as the meat ingredient in a rice pilaf . They can be raw (wet), smoked or cured through salting and air - drying . </P>

Whats the difference between mexican and spanish chorizo