Garlicky Popcorn with Mexican Queso Añejo

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



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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