Grill-Roasted Cheese: Queso Asado
No Central Mexican parillada would be complete without a round of leaf-wrapped queso fresco - farmer cheese - on the grill. Banana leaves are now found in many Latin grocery stores north of t...
read more
Stuffed Poblano Peppers: Chiles Rellenos
Serves 4
Ingredients:
2 C. oil
8 poblano peppers
3 C. grated Manchego, Chihuahua, Gouda or farmer's cheese
5 eggs, separated
4 small tomatoes or 2 large tomatoes
salt t...
read more
Cheese Fondue with Tequila: Fondeu de Queso al Tequila
Ingredients:
1 large round of garlic bread (shepherds bread may be substituted)
1 tsp. butter
150 grs. (2/3 C.) crumbled roquefort cheese
190 grs. (7 oz.) cream cheese, cubed
...
read more
Michoacán-Style Tortilla Soup: Sopa Tarasca
This version of tortilla soup is similar to central Mexico's Sopa Azteca. We enjoyed its warm and robust flavor after a drive over the cool mountain pass called Mil Cumbres (A Thousand Summits) from Morelia to Zitácuaro. The wooden buildings that characterize the region are called trojes, which is also the local name for small food stalls.
read moreCheese and Guava Flan: Flan de Queso y Guayaba
Guavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served toge...
read more
Enchiladas in red chile sauce: Enchiladas dobladas
"Dobladas" means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite...
read more
Enchiladas with buttermilk sauce: Enchiladas de jocoque
Enchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico's many Lebanese immigrants. A mixture of regular buttermilk (whic...
read more
