Moronga

Moronga, also known as rellena or morcilla, is a cherished blood sausage enjoyed in various cuisines across Cuba, Colombia, Puerto Rico, Central America, and Mexico. This distinctive sausage is prepared by combining spices, herbs, onions, and chili peppers with blood, then boiling the mixture in pig’s large intestines for several hours to form the casing.

Typically, moronga is served with a rich red or green chili sauce, enhancing its flavor. In central Mexico, it often finds its way into gorditas and tacos, where it is pan-fried to perfection with fresh onions and jalapeño peppers.

In the Yucatan Peninsula, this sausage is referred to as "morcilla" and is frequently accompanied by other sausages. It is usually served with pickled onion, cilantro, and a blend of spices, creating a truly delightful culinary experience.