Am J Respir Crit Care Med Vol 164. pp 43â49, 2001. Internet address: www.atsjournals.org. Improved gas exchange has been observed during spontaneous. breathing with airway pressure release ventilation (APRV) as com-. pared with controlled mechanical ventilation.
Mexican chorizo is uncured, which means you need to cook it before you can even think about enjoying the delicious meat. Traditionally, Mexican chorizo is a mix of pork, chiles and flavors like coriander and ginger, with the added tang of vinegar. I love pairing chorizo with clams, bell peppers and, surprisingly, pears, which balance out the smoky heat of the chorizo with a fresh, sweet flavor.
Best Answer: It depends on the chorizo. Most chorizo, like most sausages, is made with fat, glands,head meat, snout and other parts that are not usually eaten alone.But there are other chorizos made with better bits of meat like chorizo de lomo which is made with tenderloin.Mexican chorizo tends to have more hot pepper in it than Spanish chorizo, but both are tastey.ut there are other chorizos made with better bits of meat like chorizo de lomo which is made with tenderloin. Mexican chorizo tends to have more hot pepper in it than Spanish chorizo, but both are tastey.