There are two types of chorizo and it is important not to confuse them as one needs to be cooked and the other doesn't. Mexican chorizo is moist and needs to be cooked. Spanish and Portugese chorizo are dry-cured and do not need to be cooked. Both kinds are heavily seasoned with vinegar, garlic, cumin, oregano, and chillies. Mexican chorizo often is spiked with Tequila.