Mexican chorizo can be awesome if you get it from the right place. The Michoacan markets have good ones. But the stuff you get from supermarkets that melts into a puddle when cooked ... decidedly non-awesome.
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In loyalty to their kind
They cannot tolerate our minds
In loyalty to our kind
We cannot tolerate their obstruction - Airplane, Jefferson
I've had damn good Mexican chorizo too. I think this was a Spanish version, because they are working their way through a charcuterie book.
If it's not this book The Art of Charcuterie [Book], it's damn near close.