Morcilla
Today for the first time since coming to Argentina in 1995, I ate morcilla, or blood sausage. It was disgusting, vile, and nearly caused me to vomit. But it was also surprisingly tasty and had a pasty texture that was almost appealing.
Nonetheless, it was cooked blood. And it had nasty chunks of God-knows-what in it. What are those? Is there any need for them? The same chunks can be found in bad chorizos. What is the appeal? Why do people put up with them? They look like fat. Once they get into your mouth, you have to go finger diving and extract them with all deliberate speed, lest they scurry down to your stomach and cause emotional, if not physical harm.
When these chunks brush up against unsuspecting teeth, they can feel like cartilage or even bone. It’s been said that blood sausage is good for the digestive tract. But is there really any evidence for that? Perhaps the chunks are good roughage?
Argentina is one of the planet’s leading food producers. It’s deservedly famous for its fine, grass-fed beef. But in a country where great food is abundant, and where citizens prize what is aestheticlly pleasing, why do so many people enjoy eating dark purple-colored blood sausage – especially when it’s stuffed with unidentifiable chunks of questionable origin? I just don’t get it.
Popularity: 1% [?]
what do you think mac donalds burgers are made of? or those “chicken” things they sell? Dont ask me to tell you.
more specifically: what is junk food made of? ever tried those fast food restaurant french fries? do you think they are potatoes? try diving one of those thin fries into water. they end up as something similar to bread.and why the US chains having all the great food there is in the US sell all that junk and US people eat it? same thing. You will find that contradiction in so many countries except in France. All quality food there. That why they are a healthy population with cholesterol levels close to nothing.
cheers
paola
dude, you can criticize Kirchner all you want but don’t you dare talking badly about our morcilla! (kidding, of course) (but i love morcilla)
Not only that, but raw (uncooked) morcilla slices on bread is an exquisite treat. Give it a try! Superb for the “picada” (snacks) prior to the “asado” (barbecue).
You see, during and asado the morcillas, chorizos and chinchulines are gone very very fast because everybody wants some. So I am very happy that there is one less person in this world to share morcillas with!
Next time you are in an asado I would be very happy if you can invite me. Will you?
After 4 more times of eating morcilla, you´ll love it.
Have you tried chinchulin already? Delicious!!!
it’s some blood, yes, but it’s also onions, lots of spices, offal (internal meats), and sometimes cuts of meat.
The Spanish style often found is Argentina often has rice. Occassionally varieties have ground nuts too. Argentines have a love affair with it!
Do you know where I could buy Morcilla, chinchulin, etc in Houston. I am not talking about restaurants, I am asking from sopermarkets, etc.
I have no idea, but I believe there is an Argentine consulate in Houston. You might try talking with them to see if they know of a specialty market.
Taos
You can buy online, very good products
I was in Argentina in 2005 and one of the nicest things I tatsed there were the Morcillas. So much so that I got a craving for one jsut now (2010!) and stumbled across your site as I was searching to see if they can be purchased in Ireland!
I think a lot of countries have variations on them. In Ireland and England, black puding would be the closest thing to the Morcillas. However, I much prefer the almost “runny” texture of the inside of the Morcillas as opposed to the more solid black pudding.
Yum yum….
Talk about xenophobia!