I am frequently frustrated by ingredient lists that call for "chorizo" without any hint as to whether it's fresh, smoked, or cured chorizo. I think there's also "semi-cured" chorizo. While there are more specific chorizo options in the EYB ingredient list (cured chorizo sausages, Spanish chorizo sausages, dry-cured chorizo sausages, dried chorizo sausages, Mexican chorizo sausages are some specific ones I've seen), often the cookbook authors don't specify so you get a generic "chorizo sausages" entry. Sometimes the only way to tell what the recipe creator wanted is to find the recipe and see if they you to slice the chorizo before cooking or not, which at least tells you it's not Mexican fresh chorizo sausage. Has anyone determined an effective way to search for one specific kind of chorizo or another? Sometimes limiting by region of origin helps, but chorizo isn't only going to be in dishes that are Spanish or Mexican.