Jun 21, 2004, 11:47 AM
Post #8 of 9
The best cheese is definitely from Chiapas. When we lived there I bought "queso fresco"--bright, fresh, salty, and crumbly--from a tiny little Indian woman who made it at home each night and sold it at my colectivo stop each morning. I bought it almost every day. On fresh, warm, cake-like corn tortillas it was heaven in my hands. Thank goodness we could eat going home on the bus!
Now that we live in far northern Mexico, we have access to numerous commercial brands from the supermercado. My family whines and complains that nothing we buy here can touch that homemade stuff we had in Chiapas.
I was also amazed at the amount of crema sold on those same street corners and also by some of the moon-lighting, cheese-making teachers at the university. I asked how all the cream, obviously left over from the at-home cheese production, was used. ¡Con frijoles! And, yes, cream was regularly poured over beans, something that at first sounded yukky and turned out to be a family favorite.
See a recipe I posted here some months ago for "Son in Law Soup".