k145

Hi, does anyone know where to find a restaurant in the LA region that serves Tri-Tip the traditional way? I've been to 2 in SD and some up north bu every place I've visited in LA serves tri-tip sandwiches where the meat has some sort of barbecue sauce on it, which is not the traditional version of it. I don't expect the restaurant to wrap the meat in burlap and bury it in coal overnight but at least serve it in the traditional method with its respective garnishes like those that were clearly documented by Californian ranchers in the 19th century. The original style recipe is easy to find such as the one in the Sunset cookbook but how come there it's so hard to find a restaurant that serves it in LA?

Let me clarify what I said before. I understand that chorizo is found all over the western world and that many are distinct from each other. The reason for my question is because I can't identify what the root of the difference (cosmetic, it seems) between 2 very similar types of chorizo is. And the color to which I'm referring is the color of the chorizo when cooked. The chorizo in the SW US is red just as those in mexico but the color of the meat when cooked is different. Both types of chorizo also use a lot of ancho chile and vinegar which are the 2 key ingredients (besides the pork obviously). I found that most of the vendors here in LA, SD, and even the Tijuana border also add pequin pepper. Never have I seen annatto listed as one of the ingredients in this region's chorizo though... The SW US version comes out to a be very earthy brown while many times in Mexico, I've seen some retain their blood red color. Oh and heidih, yes, the prepackaged chorizos that I see at stores in LA are made in California but when I check the ingredients list, they always have a food coloring and other additives so I don't find that to be a reliable source though they retain their redness as well...

Hi. So I live in Los Angeles and go to visit my neighbors down south occasionally and for years, I've noticed a stark difference between the 2 chorizos. So the chorizo in both the southwest USA and mexico is kept in a sausage casing until it is cooked, where it is taken out of the casing before doing so. However, I've noticed that the chorizo in the southwestern US turns brown when cooked while the chorizo I encounter in Mexico tends to keep its redness. So what's going on in Mexico?