Appetizers & Snacks/

Garlicky Popcorn with Mexican Queso Anejo

Palomitas al Mojo de Ajo con Queso Anejo
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 12cups, enough to serve 8 to 10 as a snack


  • 1/3cupslow cooked garlic mojo (stir before measuring)
  • 2/3cup popcorn kernels
  • 1/4cup (a generous ounce)grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
  • 1/3cup loosely-packed chopped cilantro
  • Salt


Scoop the mojo into a strainer set over a bowl and gently press to remove as much oil as possible. Turn the garlic into a small bowl and microwave for 30 seconds on high to warm it.

Measure 3 tablespoons of the oil into a large (4-quart) saucepan. Add the popcorn, cover and set over medium-high heat. Once the corn starts to pop, shake the pot frequently until the popping subsides and most kernels have popped. The entire process will take 12 to 15 minutes. Uncover and spoon on the garlic, sprinkle on the cheese, cilantro and salt, usually about 1/2 teaspooon. Toss well and serve.



  1. An 80,000-year-old fossil pollen found 200 feet below Mexico City has been identified as corn pollen. So if corn was created by humans (ancient Mexicans), that means the the Native Americans stories are correct. Native Americans have been in the American continent a lot longer than what we’ve been taught in USA schools.

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