"queso fresco" news and stories

Corn is in season which means there's no better time to relish the sweet flavorful kernels Latin American-style with a dash of fresh mildly-salty cheese. From New York City's Café Habana to Austin's La Condesa, Mexican-style corn on the cob covered with Cotija cheese has become a popular dish, one that balances the juicy sweetness of maize with the spicy-savory taste of Queso Fresco. Fortunately, this cheese-coated snack is easy to make at home.

Cotija and Queso Blanco can add variety and flavor to Mexican dishes and beyond.

Before I moved to New York, I generally thought that the proper cheese for most Latin American foods was Monterey Jack. While my local Mexican restaurant occasionally sprinkled a feta-like concoction on top of my beans, I assumed that it was some sort of seasoning, more or less used in the same way that a sprinkle of parmesan, romano or peccorino is the traditional accent for Italian food.

I quickly realized that things are a bit different in Latin American communities. Outside Super Mundo, my local department store, the "Sabor de Mexico" taco truck is more or less permanently parked. While not as good as the "Miraveles de Mexico" restaurant a few blocks up, the taco truck serves some of the best burritos, tacos and flautas I've ever had. As I became a regular customer, I noticed that every dish had a nice smattering of crumbled cheese on top.