The people of the Colombia, Argentina, Mexico, Peru and even the island of Granada all claim chorizo sausages as their own invention. What is amusing about all of this is that these spicy pork based sausages originated in none of those places but in Spain, during the 8th or 9th century. In fact, the original chorizos can be traced to Andalucia. The truth however, is that these sausages have been adopted by and are now remarkably popular among the people of nearly every Spanish speaking country in the world. Fairly hot (that is to say piquant), and invariably made with generous amounts of garlic and paprika, chorizos may be fried or eaten cold on its own. When cooked it can be eaten plain, with nothing more than a potato puree as a garnish or used with other ingredients in stews and casseroles. Drier versions are sometimes eaten on their own, cold or hot.

The "in" place for dining on chorizos these days is the new Barrio de Cuba (Rehov Montifiore 31, Tel Aviv) the Nuevo Latino bar-restaurant. Go for it, the chorizos are just fatty and spicy enough and are served with a rich potato puree and garnished with thin, crisp slivers of deep fried pumpkin. As a wine, try the Italian Primitivo that is offered here by the glass.Open daily from 12:00 - 17:00 and from 19:30 - 02:00 or later. Reservations suggested. Tel 03 5661234.

The talented Mika Sharon of Mika Restaurant has succeeded beautifully in adapting the flavors of the Far East and Latin America with her calamari stuffed with chorizo sausage and shrimps in a basil and lemon grass sauce. An explosion of flavors well worth trying, especially in this case with a dry Gewurztraminer from Alsace. Rehov Montifiore 27, Tel Aviv. Open daily 12:00 - 02:00. Tel 03 5283255.

If you get to Rosh Pina in the Galilee, try Babayit Shel Rafa, where the old stone building, a genuine feeling of the surrounding countryside and genuine Argentinian cooking come together in ways that are splendiferous. Perfect chorizo sausages in two ways here - delicious on the grill, served with potato puree and a green salad, or as part of the assado of veal in cassoulet. Worth a trip to visit. In Beit Professor Mor, in old Rosh Pina. Open daily 12:30 - 23: Tel 04 693-6192.

Don't expect anything fancy at Pampa Grill (Rehov Carlibach 27, Tel Aviv), but the chorizos here have plenty of fat and garlic and are just spicy enough. Good puree and good, ice cold draught beer or the Gewurtzraminer wine of the Golan Heights Winery. Open daily 12:00 - 24:00 Tel 03 562 5411.

If you want to dine on chorizo sausages at home, the best in the country come from Ivo, the Jerusalem based delicatessen at Rehov Shamai 7, Jerusalem.

© Daniel Rogov