In Toluca, what many call the chorizo capital of Mexico, you'll find not just one form of the spicy sausage, but two. Both are heavily spiced, pork-based sausages laden with vinegar, but one, the better known, is stark red. The other is vibrant green, or, as Empellon chef Alex Stupak calls it, "the unusual green herbaceous vegetable cousin." Red chorizo calls for dried chilies and dried spices while the herbaceous cousin uses fresh. Both are heavy on vinegar, both for piquant acidity and to preserve the meat while it cures in Mexico's hot climate.