I HEART BACON
Wednesday, August 24th, 2005

Queso Fundido con… Longaniza!

consumed on 8/1/05

Tonight I needed an easy and quick dinner. I defrosted the longaniza sausage my brother brought me (from somewhere in Brooklyn) and made a simple Queso Fundido con Chorizo.

The longaniza was AMAZING. I would maybe equate it to… the best chorizo on the planet? It had so much paprika that my hands were stained red after removing it from the casing. It was also a really fatty grind of meat, but had hardly any gristle—which made the texture very soft and luxuriant.

I’m unsure what the technical difference is between chorizo and longaniza—could it truly just be length? If so, then I would say bigger really is better.

Anyone know where to get good longaniza in Seattle? Waiting until my brother comes to town again just isn’t going to work.

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27 Responses to “Queso Fundido con… Longaniza!”

  1. Ruth says:

    I love chorizo sausages but never heard of Longaniza. I hope I can find some here in Toronto. All the chorizo I’ve found has been Portugese.

  2. joey says:

    Mmmmm, chorizo and longaniza, delicious! Can’t help you on the technical difference though as I am clueless myself. We do have a lot of local/native longaniza here though, yummy too :-)

  3. megwoo says:

    Hi Ruth,
    If all longaniza is as good as what I tried, then it’s worth searching out. Good luck on the hunt!

  4. megwoo says:

    Oooh. I’m jealous Joey! You’re in the Philippines, right? I wonder where longaniza comes from originally…

  5. I think it’s the Spanish version of Linguica. No idea which came first, though.

  6. Tamiko says:

    I recently (uh, within a year?) saw a short film on TV about a Filipino family who makes & sells longaniza from their house. It was pretty funny how they made it look like a crack house (intentionally or not). Once word spread that a fresh supply was available someone would approach the door, they’d get a package, pass some cash, and leave. The film is about more than that – but I flashed on it when I read your post. I’ve never had it before!

    Bet there is some underground longaniza in West Seattle…
    You can check out the film here:
    http://zed.cbc.ca/go?POS=3&CONTENT_ID=163998&c=contentPage&FILTER_KEY=48403

  7. joey says:

    Yup, am from the Philippines…don’t know where longaniza itself originated from but we’ve got tons here…different kinds (depends what region it’s from), sizes, tastes. They even have it in fast food joints…

    “Underground” longaniza? Secret in-house longaniza makers? Oh my god, that is too funny! I wish I could send you all some! Maybe I should start my own underground factory and by a Longaniza Lord! :-)

  8. megwoo says:

    Tamiko, That’s HILARIOUS. I absolutely love it. Thank you so much for the link!

  9. megwoo says:

    Joey,
    That’s too funny. You should become a Longaniza Lord. I bet you’d make a ton of money. I’d pay good cash for another Longaniza right about now…

  10. shauna says:

    Oh my goodness, now I have to find this. I wonder if A & J meats would have any? Their chorizo is pretty damned good…

    I made your fig, prosciutto, and arugula salad last night, as part of my Tribute to My Favorite Food Bloggers dinner party last night. Gorgeous. Truly. You can read the post—we were in decadent food land. Thank you again.

  11. myko says:

    Uwajimya’s has Espi’s (no longer a restaraunt); there’s Inay’s in the U District (service getting crappier there to date); and Cucina Fillipina in Beacon Hill.

  12. megwoo says:

    Myko,
    Thank you so much for the information!! I will check them all out and report back…

  13. megwoo says:

    Shauna,
    What a feast! That’s such a great idea. I’m glad you enjoyed the salad—that’s one of my faves as well!

  14. glenna says:

    Hi Megan,
    One of my coworkers has an aunt who make homemade longaniza. She doesn’t have any right now, but they’re going to keep me updated and I’ll let you know…

  15. glenna says:

    That should be “makes” not “make”! I hate it when I typo!

  16. megwoo says:

    Oh, Wow. That would be great. Please keep me updated!

  17. Shai says:

    I loooove longaniza. I never thought of comparing it to choriso though. Then again, maybe there’s a different kind of longaniza I’m not aware of. Being Filipina, I’ve always just eaten Filipino longanisa. The redness I always acquianted to the sugar. Didn’t realize there was any paprika in them. I prefer the sweet ones called “hamonado.” Not a big garlic fan so I don’t like the non-sweet version.

    Just came back on Saturday from a visit to the Philippines and finally tried chicken longanisa. Have you tried that? Pretty good. Made right, it tastes just like the meat ones.

    The thing about longanisa….is the longanisa burps. Eheheh

    If you like the sweet longanisa and sweet meats, try tocino. :)

  18. megwoo says:

    Shai,
    Longanisa burps? Ewww! Ha ha.

    I actually just tried a locally made (Seattle) sweet longaniza and it was nothing like the one my brother bought me; it wasn’t spicy like chorizo at all. I’m going to try the non-sweet Filipino version and see if that is any closer—although I’m starting to suspect that the longaniza I tried wasn’t Filipino, but rather more Spanish.

  19. ton says:

    I think KUSINA FILIPINA in Beacon Hill has the best longanissa…longsilog! YUM…

  20. megwoo says:

    Ton, Thanks for the heads up. I’m excited to check that place out.

  21. Nsxgo says:

    I happen to come upon this thread and I am 99% sure that what you had was spanish longaniza. It is traditionally served for breakfast with eggs or with a side of tostones ( fried plantain )

  22. nsxgo says:

    Here this is what you are looking for

    http://www.cibaomeat.com/index.html

  23. megwoo says:

    Nsxgo,
    I think you are right. I’ve tried several different brands and styles of Filipino Longaniza and it’s not what I’m looking for. Thanks for the link!

  24. Mike says:

    I saw Longanzo at Winco in Federal Way. Did not know what it was so I left it there. Now that I have read all of the above hype, guess I will head back and give it a try.

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