Bacon and vegan
chorizo tacos

Where: Tacopocalypse, 5-10 p.m. Tuesdays at the Cumming Tap, 117 Station St., Cumming; weekly at the Downtown Farmers Market (in the spring and summer).

This is not a traditional chorizo. For his bacon chorizo, chef Sam Auen dices applewood-smoked Niman Ranch bacon, adds a custom chorizo spice and slow cooks the mixture to render out the fat. Tacopocaylse also features a vegan chorizo, a soy-based mixture that uses a mushroom protein and the chorizo spice mix. The tacos are served on made-from- scratch corn tortillas with a vinegar and cabbage-based slaw. Two for $5.

Chorizo mussels

Where: Alba, 524 E. Sixth St.

Alba chef Jason Simon tosses homemade chorizo in red wine with fennel and shallots. From there, the combo is mixed in a bowl with Prince Edward Island mussels, served in the shell. $9. Simon also serves chorizo fries as an appetizer. For that dish, he sautes the chorizo with pickled jalapenos and pickle juice and serves it over french fries. Simon described it as his version of nachos. $8.

Vegetarian chorizo burrito

Where: Bandit Burrito, 5340 Merle Hay Road, Johnston

Bandit makes its own vegetarian chorizo, created from garden burgers, tofu and special seasoning. Regular carnivores have been known to make the switch to veggie for the meal because of the faux chorizo’s flavor. Mix it with some beans and rice, fresh veggies, peppers and onions and some guacamole, and you’ve got a satisfying meal with no meat. $6.74 (guacamole and sour cream are extra).

Huevos con chorizo

Where: Los Laureles, 1518 E. Grand Ave.

This eggs and chorizo dish is on Los Laureles’ breakfast menu, but it’s available all day. Scrambled eggs are mixed with fresh chorizo and served with a plate of rice and beans and a side of tortillas to mix your own breakfast tacos. $6.99.