We need distributors in the USA!! Contact: sales@chorizoscastex.com


For sales and distribution: Fabian Aboal at | Estados Unidos English Argentina Español | sales@chorizoscastex.com |

OUR HISTORY



Like every company, CHORIZOS CASTEX has its own unique history. My family emigrated from Europe to Argentina at the beginning of the 19th century. As we all know, the grill is the centerpiece of the country's gastronomy and culture. I was always a meat lover and especially enjoyed the sausage that was grilled at my house, in our family roasts.

After a while, I decided to look for a better future in the United States and I ended up settling in New York. There was always some nostalgia for the home I had left, especially the food I grew up with. Unfortunately, I could not find the same sausages that were eaten at my parents' house. I then thought that one day, I would look for a way to make the best Argentine-style chorizo in the United States.

That one day finally came and I began to mix the traditional spices with the meat, in order to achieve that perfect blend to make my sausage as authentic as possible. Over the next couple of years, I made several attempts at perfecting a recipe but nothing went as I planned. After the second year of struggling to making sausages using only a small machine, I finally had the recipe I wanted! Today, three years after starting my search, I finally was able to achieve my goal. CHORIZOS CASTEX: I invite you to try the best quality, best tasting Argentine flavored sausages made here in the USA!

Chorizos Castex New Yor City

IMAGINE THE FLAVOR OF CASTEX HAMBURGERS

Like our chorizos, our hamburgers are manufactured with the best and highest quality standards and with the best raw materials on the market. A unique flavor, for a unique product, achieving an incredible flavor with a mixture of the best blend and unique flavor that gives the best Castex sausage.





DELICIOUS RECIPES WITH CASTEX CHORIZOS


Argentinian pomarolla penne

100 gr diced bacon, 400 gr grilled sausage without skin in meatballs, 500 gr diced beef, 1/2 chopped red bell pepper, 1/2 chopped green chili pepper, 1 chopped white onion, 1 crushed garlic, 250 gr cubed tomato , 500 gr tomato puree, 1 liter broth, Salt, pepper, sugar, paprika, bay leaf, parsley, 1 large thinly sliced ​​carrot, 500 gr dry penne rigate.

Steps

1. Sauté the bacon in olive 2'.

2.- Add the sausages to cook 2'.

3.- Add meat.

4.- Cook 4'

5.- Add carrot cooking 2'

6.- Add the vegetables, cook 5'

7.- Add diced tomato

8.- Add tomato puree

9.- Salt pepper sugar paprika bay leaf 2 cups of broth and cook 20'

10.- Add the dried pasta and 3 cups of broth as you request. Rectify seasoning. Cook stirring and adding broth 15'

11.- Turn off the fire cover and stand 5'

12.- Sprinkle with parsley leaves and grated Parmesan cheese.

More recipes in our Blog

CONTACT

For sales and distribution: Fabian Aboal at:
+1 (908) 397-8984
sales@chorizoscastex.com