an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Tuesday, March 9, 2010
Keh so, (not kay so). A faithful reader asks, "What gives with the Mexican cheese?" My favorite brand: Cacique, sold in most supermarkets, even the mainstream ones. So the owner's an exile from Cuba? He's become quite a wealthy guy serving a demand that hadn't been met when he arrived in these parts; he lives in the San Gabriel Valley, and is apparently quite the humanitarian.
Top 3: Cotija, a hard cheese to grate as a sharp contrast. Use on huevos rancheros, enfrijoladas, grate on top of refried beans, pan fried tacos. Oaxaca: mellow and melting. Roast and shred a half dozen pasilla chiles. Grate or slice cheese on top, run under broiler. What else do you need? Crema Mexicana: Sour cream will seem a pitiful imitation after this. Use with discretion, or indiscriminately, depending upon your metabolism.