Naaan! Magtulong ka talaga kay para may pambili gatas HAHAHA #highlightseveryone #fypviralシ #toddleractivities #toddlermom | SharLot Villanueva-Budlao
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Tonight was our last Chorizo Making Class of 2025. These classes were our love letters to our friends turned family, our community of customers turned friends, and to city of San Pedro who gave us a home. . Thank you for traveling down the roads and back again and again to our little shop. We’ve been honored to invite you into our shop & learn about our craft, our business and be such an important part of our journey. . Starting tomorrow I’ll begin cranking out Spicy Sonora Chorizo Wreaths for y
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FacebookThe Chori-Man
Our last Chorizo Making Class for the month of October was last night! We had some really cool people who weren’t afraid to get in there and learn this trade I love so much. We enjoyed a delicious dinner after the class was over and they got to buy some extra chorizo to take home, aside from the chorizo they made. When you attend class you’re able to purchase chorizos by the pound, and any of our salsas or merch. . Starting next month we will have one cooking class and one chorizo making class.
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Can you eat chorizo raw?
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There are a few tickets left for this Thursday’s LA Plaza Cocina chorizo making class! Learn to make chorizo with Chef Humberto Raygoza, a fourth-generation chorizo maker. You'll get to participate in all stages of chorizo making – grinding the meat, mixing the spices, blending the adobo sauce with the meat, linking sausage, and hand-tying chorizo links, in the traditional style of the Raygoza family of Zacatecas, Mexico. Best of all, you'll take home some adobo sauce and the chorizo you make in
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