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Ages 18+Learn all about making artisan chorizo from Chef Humberto Raygoza, a fourth-generation chorizo maker. His hands-on class explores his family’s culinary legacy from Zacatecas, Mexico. In this class, Humberto teaches his family tradition of the art of chorizo making. You will 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. Participants will taste different chorizo flavors and discuss their differences. Participants will also take home some adobo sauce and the chorizo they make in class. Special guest, Humberto Raygoza: The Chori-Man
About the Chef
Humberto "The Chori-Man" Raygoza, a 4th -generation artisan chorizo maker. After years of learning his craft from his Dad and uncles back in Zacatecas, Mexico he decided to start his own business. His journey began in West L.A. and took him to his current brick and mortar in San Pedro, CA.
In March 2013, he launched "The Chori-Man Artisan Chorizos & Sausages." When he first started, he made 100 lbs. every three months and sold his product door to door from a little cooler on wheels, which he named The Chori-Mobile.
His partnerships began with Del Rey Deli Co., The Federal Bars in Long Beach and North Hollywood, and the Hudson House and have now grown to a partnership with over 20 amazing restaurants, boutique markets, and distributors in the greater Los Angeles.
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555 N Spring St, Los Angeles, CA 90012-4654, United States
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