Cheese, Fresh Mexican
The fresh variety is occasionally served as an appetizer (it can be marinated or flavored), and in some regions it is pan-fried and served with a sauce or salsa.
FINDING: Most Mexican groceries, some well-stocked general groceries.
CHOOSING: Fresh Mexican cheese (queso fresco) has a lighter, tangier, milkier flavor and crumbles coarsely. Most domestically made, fresh Mexican cheeses are blander than their Mexican counterparts.
STORING: Fresh Mexican cheese: in the refrigerator, well wrapped, for a week or so.
- “Emergency” Black Bean Tacos
- Creamy Squash, Corn, Roasted Poblano & Squash Blossom Tacos
- Chicken Tacos with Sorrel Salsa Verde
- Swiss Chard (or Spinach) Tacos with Caramelized Onion, Fresh Cheese and Red Chile
- Mexican-Style Zucchini Tacos
- Greens and Beans with Red Chile and Fresh Cheese
- Tacos of Creamy Roasted Poblano, Corn and Zucchini
- Roasted Garlic Guacamole with Help-Yourself Garnishes
- Topolobampo’s Chilaquiles
- Sun-Dried Tomato Guacamole
- Simple Guacamole
- Rick’s Modern Mexican Bruschetta
- “Almost Oaxacan” Grilled Tostadas with Chorizo, Tangy Guacamole and Fresh Cheese
- Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese
- Luxury Guacamole Bar
- Creamy Chipotle Shrimp Tostadas
- Black Bean Bathed Enchiladas (with Chorizo and Fresh Cheese)
- Fish Soup with Chayote and Hoja Santa
- Black Bean-Sauced Enchiladas
- Oaxacan Omelette
- Potatoes and Green Chile Tacos
- Mixed Vegetable Salad with Lime Dressing
- Luxurious Rustic Griddle-Baked Quesadillas