Manuel Zago putting the cheese in molds. © Joseph Sorrentino, 2023

Chipilo, Puebla: an Italian town with the best Italian food in Mexico

Chipilo, Puebla is different from other Mexican pueblos. Very different. That’s because it is an Italian pueblo, settled in 1882 by Italians from Veneto, in northern Italy. In the late 1880s, the Mexican government wanted to modernize its agricultural sector and recruited Europeans. Seventy-nine families arrived in Chipilo, worked hard and eventually succeeded in establishing […]

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Cheese-filled Sweet Potato Patties: Tortitas de Camote

In most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it can be served as an hors d’oeuvre as well as a side dish. Ingredients: 2 pounds sweet potatoes 1 cup all-purpose flour […]

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Requeson cheese with fried tortilla triangles: Resqueson botanero con totopos

Requesón is a soft, white cheese, similar to ricotta in consistency, though not as sweet. If ricotta is used in place of requesón, blending it with cottage cheese until smooth will produce a taste similar to true requesón. This recipe is quick, easy, and can be prepared a few hours ahead if necessary, making it […]

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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 150 grs. (5 oz.) Manchego cheese, shredded (Monterrey Jack may be substituted) 1 clove garlic, minced 2 Tbsp. sour cream 1 jigger tequila 1/2 tsp. pureed […]

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Lasagna with Poblano Chiles In Cream: Lasagna con Rajas de Chile Poblano

We first saw this in a restaurant in Chipilo. If you like lasagna with white sauces, this one is a delicious change from the usual. The filling is the very Pueblan rajas con crema, poblano chile strips in cream, in this case thickened to form a béchamel sauce. If you use the no-boil lasagna noodles, a good […]

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Fried Mexican cheese with epazote and tomatillo sauce: Queso frito con salsa de epazote y tomate verde

This recipe is a house specialty at Chialingo’s restaurant in Cholula. It makes a good appetizer for a Mexican dinner, or could be served with a salad as a light lunch or supper. Epazote goes particularly well with cheese dishes and mushroom dishes, and is indispensible in Oaxacan mole verde. It has become easy to […]

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