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El Chucho’s Blood Sausage

he Dish: Sope de moronga ($9)

Where to Get It: El Chucho, 3313 11th Street, NW, Washington, DC.  202.290.3313

What It Is: A fried corn flour crust filled with loose pork sausage, topped with fresh tomatoes and a shiso leaf.

What It Tastes Like:Exactly what would happen if Aztecs were allowed to make Sloppy Joes.  The coarse ground sausage is soft in texture, thick and heavy from coagulated pig’s blood, and seasoned with onions, garlic, and spices. It is a dark contrast to the light, flaky crust and fresh tomatoes.

History of the Dish: The centuries-old delicacy is found throughout European cuisine (where it’s known as black pudding or blood pudding) and Asian cuisines. Mexicans often remove the casing and use the sausage as a filling for tacos, soups, and in this case, sopes.

How to Eat It: This crumbly, unwieldy hand-pie is best eaten in as few bites as possible. Just pick up that sucker and enjoy!  read more

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Mary Kong-DeVito

Founder + Creative Director. Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in USA Today, DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.


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