Rhone1998 Posted January 29, 2016 Share Posted January 29, 2016 Any ideas where I might find Morcilla - Spanish blood sausage - in the DC area? So far I've struck out with Stachowski's and Wagshal's. thanks! Link to comment Share on other sites More sharing options...
Josh Posted January 30, 2016 Share Posted January 30, 2016 No idea where to get it, but I eagerly await finding out, so I can jump on it. 1 Link to comment Share on other sites More sharing options...
Tweaked Posted January 30, 2016 Share Posted January 30, 2016 Pescadeli in Bethesda lists it on their website so give them a call. They specialize in Spanish food stuffs (formerly A&H) 2 Link to comment Share on other sites More sharing options...
acgator Posted January 30, 2016 Share Posted January 30, 2016 Straw, Stick & Brick (the artist formerly known as 3 Little Pigs) has it in case from time to time. They're worth a call. 1 Link to comment Share on other sites More sharing options...
Rhone1998 Posted January 30, 2016 Author Share Posted January 30, 2016 Straw, Stick, and Brick doesn't have it, but I talked to the owner there this morning, and she recommended the place In Bethesda as well for Spanish style morcilla, and also told me about a place on Georgia Avenue right near the Silver Spring line called La Fonda Paisa, which she says carries Colombian style Morcilla. Since that one is closer to me, I'm going to give the Colombian style a shot, and see how it goes in my fabada. 1 Link to comment Share on other sites More sharing options...
Rhone1998 Posted January 30, 2016 Author Share Posted January 30, 2016 Alas, despite what the lady who answered the phone told me this morning, when I arrived at the store they didn't actually have any morcilla. So to anyone inspired by this thread who was going to go there today, a word of warning. They're supposedly getting a shipment on Tuesday. 1 Link to comment Share on other sites More sharing options...
The Hersch Posted January 30, 2016 Share Posted January 30, 2016 You can order morcilla online from La Tienda. As you'll see at the link, they have a bunch of different kinds. Or, you can drive down to their shop in Williamsburg VA. Link to comment Share on other sites More sharing options...
DonRocks Posted January 30, 2016 Share Posted January 30, 2016 Can anyone expound on the distinctions between morcilla and other types of blood sausages? Other than being Spanish, what makes morcilla, morcilla? I'm guessing each country (and surely each region within a country) adds their own variations of filler - for example, Wikipedia explains several regional variations (I think I just answered my own question). It would not surprise me one iota if places on the same *block* had arguments about how to make a "proper" morcilla. Damn, I had the *best* blood sausage recently, and I can't remember where. I can remember *exactly* what it was like - texture, casing - even the temperature, and what it looked like after being cut. But damned if I can remember where it was, or even what it was. Related thread: Boudin Noir in Washington, DC Restaurants and Dining, and look at this picture of morcilla in there by Gerry Dawes (as mentioned in the Wikipedia link, this is Morcilla de Burgos). You know, even to me, "blood pudding" sounds somewhat disgusting, but really, what's the difference between that and a medium-rare steak? Link to comment Share on other sites More sharing options...
Josh Posted January 30, 2016 Share Posted January 30, 2016 You know, even to me, "blood pudding" sounds somewhat disgusting, but really, what's the difference between that and a medium-rare steak? There's no blood in a medium rare (or even a raw) steak. But it's an interesting question for American carnivores to address. Why is muscle and skin ok to eat, but blood is gross? I happen to love blood sausage in all forms, and recently enjoyed a bowl of Dinuguan from Manila Mart in Beltsville. I actually had to convince the nice lady behind the steam table to sell it to me, as she assumed that all white Americans thought cooking with blood was gross. Link to comment Share on other sites More sharing options...
Pat Posted January 30, 2016 Share Posted January 30, 2016 Any ideas where I might find Morcilla - Spanish blood sausage - in the DC area? So far I've struck out with Stachowski's and Wagshal's. thanks! Call Canales at Eastern Market. They list it under Spanish Meats on their website: Link to comment Share on other sites More sharing options...
Rhone1998 Posted March 15, 2016 Author Share Posted March 15, 2016 La Fonda Paisa had morcilla in the freezer case yesterday afternoon. Success! Looking forward to trying it later this week. Link to comment Share on other sites More sharing options...
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