If there is any country on Earth that is world-renowned for foodies, it’s probably Spain. Located in the Iberian Peninsula, this country is recognized around the world for its fantastic gastronomy offerings and traditions.
As one of the most popular countries in the world for tourists, lots of people have been lucky enough to try some of this country’s weird and wonderful food offerings.
One that has always stuck in my mind after visiting Spain is chorizo al infierno, which literally translates to “hell chorizo.”
Chorizo is a type of Spanish sausage that’s made with pork meat and paprika. Cased in animal intestines, it’s known for its delicious, smoky flavor. Normally, it’s served dried or cut into small slices, but chorizo al infierno is totally different.
The preparation of this Spanish classic is performance art. When you’re served this dish, you might wonder why there’s a piece of uncooked, impaled chorizo on a metal rod on top of a plate of clear liquid on your table.
What you’ll see, though, is that your waiter or waitress is going to ignite this clear liquid (a high-grade alcohol that is impossible to drink) and use its flame to cook your chorizo.
After sitting above the ignited alcohol for a few minutes, your chorizo will be crispy and ready to eat. It’s a show and a delicious treat all in one!
