A trip to Goa is incomplete without snacking on chourico pao. The Indo-Portuguese pork sausage is a favourite snack among locals and visitors alike. In fact, it’s so popular that tourists often take kilos of these spicy, tangy sausages to enjoy back home. We speak to tastemakers about where to get the best chourico in Goa.
Best chourico in Goa
“Longuinhos (Dr Antonio Dias Building, opposite Margao Municipality Building, Margao) is an institution that has been around for a long time. Their chouriço pav is special–they bake the chouriço into the bun, making it a chouriço stuffing with caramelised onions. It gets sold out by 4pm, so you’ll have to make it in time if you want to grab a bite. The bread itself is also not commercially available; they bake it inhouse everyday.” Hansel Vaz, Founder Cazulo Premium Feni
Teixeira’s Fast Food, Ribandar
“This hole in the wall in Ribandar (Ilhas, Ribandar; find it on Maps) serves some brilliant chourico pav. Most people in Goa will have a personal favourite haunt for their fix. For me, it’s this place, be it for the sense of nostalgia, or familiarity, but I’ve always eaten here.” Ralph Prazeres, chef and owner at Padaria Prazeres
Braganza Stores for chourico
“I like to make my own chourico pav. And I’ve realised that one has to go out there, buy different varieties and find which chourico works for them. I recommend the chourico from Braganza Stores (multiple outlets). They come in two varieties–smoked and unsmoked–that are tender, soft and nicely flavoured without too much vinegar. They also always get it fresh and pack it right in front of you, and the stock inevitably gets over within the day.” **Shubhra Shankwalker, Goan home chef **
Cheryl Bar & Restaurant, Curtorim and Pintos Bar & Restaurant, Caranzalem
“There are two local restaurants in Goa that make great chourico, Cheryl bar & restaurant (Curtorim – Macasana – Modcai Rd, Macasana; find it on Maps) and Pintos (Opp St Inez church, St Inez road, Santa Inez, Panaji) in Caranzalem. What makes them special is the simplicity with longest name with which the sausages are cooked and the pure quality of the Goan chourico.” Gracian de Souza, chef-partner and co-founder, The Village Bistro Goa.
Valanka Fast Food, Colva
“You’ll be hard-pressed to find a more flavourful chourico pao in all of Goa that’s better than Valanka Fast Food (House no. 93, 2nd ward, Colva). The flavour of vinegar doesn’t overpower the sausage, which is where most chouricos fall short. It doesn’t have too much fat, and it is accompanied by wood-fired poi to complement the spiciness. A husband-wife duo runs the place—the wife is the chef and the husband is in charge of the sales. When it comes to raw chourico, head to António D’silva at Vailankainn- smoked Goan sausages (House no. 93, 2nd ward, Colva). He smokes his sausages with coconut husks, and is a legend amongst anyone who knows their chourico.” Clement DeSylva, co-founder, Aani Ek Infused Feni.