Place guajillo chilies in a medium bowl and cover with hot water. Set a dry pan over medium heat and toast garlic until browned all over, 3-5 minutes. Once guajillo chilies are rehydrated and plump, ...

Much like the dairy original, this cheese has a crumbly texture ideal for sprinkling over vegan chilaquiles or any other dish that calls for queso fresco. It also tastes much like queso with its mild ...

Whether you're using it in a recipe, as a topping for enchiladas or elotes, or just eating it straight off the block (we don't judge), queso fresco is a delightful cheese that's both unique and ...

In this vegetable dish, onions, chiles, zucchini, and corn are sauteed until tender, then tomatoes and queso fresco, a fresh white cheese, are folded in to make a version of the Mexican dish colache.

Epazote is a leafy herb with a pungent, bright flavor, with notes of citrus, mint, and oregano. It lends a savory depth to the summer squash, and pairs particularly well with dairy. Leaving the queso ...

1. Heat the polenta in a large saucepan over medium-high heat for 30 seconds or until it becomes slightly toasted, watching carefully so it does not burn. Gradually add the water (avoiding a face full ...

There are three great feast days in winter: Thanksgiving, Christmas and Super Bowl Sunday. Of these, only the Super Bowl involves food that is actually popular. Out goes cranberry sauce and in come ...

Birria is a beloved Christmas dish in Jalisco — here, it's tucked into tacos. A combination of tender chuck roast and ...

Are you looking for a tasty little cheese with an image problem? It’s delicious in enchiladas, it complements black beans beautifully, and it’s a wonderful addition to salads. Unfortunately for queso ...

WORKING AS a night janitor upon arriving in Houston from Puebla, Mexico, almost 35 years ago, Hugo Ortega spent his shifts looking forward to the Mexican food his landlady cooked. To this day, he ...