Overseasoned TV Episode 1 (Chorizo part 1)

Music] shizo an iconic sausage of Iberian Cuisine has a history as rich and flavorful as its taste its origin dates back centuries in the Iberian Peninsula where the need to preserve meat led to the development of curing techniques but the shisso as we know it today was born with the arrival of paprika from America in the 16th century this ingredient gave it its distinctive red color and unique flavor with colonization and migration shizo traveled to Latin America where it also adapted and evolved becoming part

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of the local Cuisine so here we are specifically in Colombia where we wanted to find out if the recipe had adapted to local tastes if the shisso is that old red friend from Spain or if it is transformed into something else and the first stop is a town that claims the title of world capital of shiso called The Very Spanish sounding zenta rasa DEA Bal s right tastes like a it does taste like a chestnut tastes like a chest like a really starchy Chestnut yeah like it tastes a little bit like wood can you say like wood does that's delicious it's

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got lemon juice salt and honey on it yep boed doesn't help much EX meet Don garmo Marine known by the entire town as the shisso guy he more than 45 years of experience speak for [Music] themselves for would never change start with water

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or it for okay yeah only open Sund

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for for [Music] foree spee [Applause] [Music] so listen let's talk about shorty I

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think it's kind of funny that this is the one dish that we're like who does that who like boils sausage and serves it we were like so weirded out by that how that would even become a tradition but it's so delicate well balanced and nice cuz I had to you know add a different kind of chizo flavor in my head well this is not like any Cho I've ever had that's what I'm saying yeah it's it's got a really fine texture but with uh larger chunks of meat in it that are really um like they really got a nice

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chew to them well it seems like the whole uh tradition of making chizo here began with a guy at the park some Ino that everyone loved it wanted to emulate and they just kind of grew very organically from that not because they were pork FMS here right you know so it's very interesting wasn't the wasn't the thing what do you think of the broth I love it I think it's great do you like it with or without the I thought this was interesting I'm still kind of wred out that it's such a orangey looking

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such such a tart orange basically but I get it I get it but it's not a really fatty sausage either so it doesn't really need the extra acid it doesn't right it's lean it's delicate like you said this reminds me a little bit of kobasa a little bit because it's tast like white meat it tastes almost like ve it's like so delicate and there's not a lot of fat to it true so it's like lean and um it's beautiful my my dad would love this yeah it's just like because it feels like a like a Countryside dish

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like something you have country and like he's not changing anything here he's going to be it's going to be traditional that's what's going to happen I almost want to come hang out with him for Christmas cuz he said he just hangs out here they do they do presents here and he just stays here just makes sausage the rest of the night and then there's these little chilies in here I was going to ask you cuz they look like they're in the sausage too not just the broth so yeah there's a couple little

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chilies here you can see there's like chilies in the broth he said there's no Pimon in the sausage itself but I wonder if it's Pon or it's chil like I don't think it's paprika Pon is like the paprika the smoked any red slightly spicy thing it could be a paprika I mean he says it's not in there but it seems like it's there's something red in there maybe it's like dehydrated tomato yeah you think well you saw on his package there's a tomato uhhuh tomato there so that's not Pimon is

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tomato it's not Pimon is tomato yeah nice I think it's really good it is really nice so it's it's hand cut so it's got beautiful texture to it and it's delicate it's so delicate like this it's not like a chunky coarse grind at all as I get older and I start to lose my teeth your teeth that's what you're going to go for I can jaw it down yeah yeah yeah going jaw down some sausage in your old age yeah it's a way to eat meat without feeling you know what I mean like I'm out of the

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game really good I wonder what's in the Bro put that put that Som magic together and tell us I don't want to what do you mean cuz the first thing I think of is hot dog water that was kind of the joke right but it is it is hot doggy it is hot well it's sausage it's it's got that fine texture so but it's you went sa for K basa it's delicious it was very [Music] good look I like I love the soup and I think it's cool and the story is amazing but this to me is even better yeah cuz it has the

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[Music] texture this delicious I love this chy I would I for me if I was doing it my my way I'd be on the grill yeah I they're great they're all great they're all great we want to learn everything about shisso and all the foods that have traveled back and forth between our continents transforming into new preparation and dishes that Define entire regions soon you will hear more about us because from now on we begin a journey that we never want to [Music] end e for