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Chorizo, the succulent pork sausage seasoned with chiles, spices and a touch of vinegar, is the “bacon of Mexico” – the perfect accompaniment for eggs and, like bacon, a versatile ingredient for cooking that can give any dish a serious head start on flavor. At his neighborhood Mexican grocery in Chicago, Rick shows us fresh-made chorizo sold at the butcher counter and talks about how it is made. Buying a batch of the sausage to take home, he quickly turns it into a Caramelized Onion and Chorizo to use for a taco filling. Then he transforms that full-flavored mixture into a dressing for a Chorizo Spinach Salad with jicama, a Mexican-style take on the classic wilted spinach salad with warm bacon dressing. At the Medellin Market in Mexico City, he introduces us to green chorizo, a popular 20th-century innovation from the town of Toluca, made with fresh herbs and cilantro, now enjoyed all over Mexico. In the U.S., it’s not easy to find.