Tacos de Moronga

Moronga is Mexico’s version of blood sausage.  

The raw moronga pictured here is from a stand, or puesto, at Mercado Merced.  When prepared, the sausage meat, which includes onions, spices, and chiles, is ground up and most commonly served as a filling for tacos de guisado.  (I believe the skin is removed.)  It’s considered a delicacy in Mexico, at least by those who have overcome the inhibition of eating blood.

Moronga is Mexico's version of blood sausage

Moronga is Mexico's version of blood sausage

The count so far: 577.

 

México, D.F.

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2 Responses

  1. The casing (skin) is also eaten in this dish – cut into thin slices and sautéed with the onions and jalapeños and the blood sausge filling. REALLY tasty, when you get over the texture and just enjoy the flavor!

  2. I can’t wait to try this next time i go to Mexico, I love spanish Morcilla, blood sausage with rice/almonds/onions

    so tasty

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