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Great 28 Pairings: Sotol


If you’re unfamiliar with sotol, you’re not alone. The earthy, smooth-sipping spirit, derived from the spiky evergreen of the same name, is native to the northern Chihuahuan Desert (which today includes the Mexican states of Chihuahua, Coahuila, Durango, Zacatecas, Nuevo León, and San Luis Potosí, as well as parts of Texas, New Mexico and Arizona). […]

The Road South: In Search of Mexico’s Wine Country


Photos by Benjamin Wheatley  My sister looked skeptical.“I don’t think this is the way,” she said. I looked down at Google Maps. The twisting network of roads meandered aimlessly with no real point of orientation. Looking up at the steep, dirt hill ahead and the cloud of dust that had gathered, I agreed with her […]

Queso Without Borders: The Cheese That Divides


When President Trump declared he would build a “great, great wall,” the national conversation turned to how much it would cost, where it would be built, and, more importantly, who it would divide. Los Angeles–based artist Cosimo Cavallaro decided he would make a wall of his own—out of Mexican cotija cheese. Cavallaro’s cheese wall is […]

Queso Without Borders: “Hispanic Style” In America’s Dairyland


Southern Wisconsin’s rolling hills first attracted immigrants from impoverished regions of Switzerland in the mid-19th century. They quickly set about turning rich soil into pasture and, ultimately, cheese. The legacy of Swiss immigration, which continued into the early 1900s, thrives to this day. It fuels the economy, culture, and tourism. Swiss flags hang in town […]

Queso Without Borders: Aisles of Change


Statesville, North Carolina is the definition of “small town America.” Spanning just over 24 square miles, outsiders would never consider the Iredell County seat a melting pot—but the dairy aisles of its modest markets tell a different story. Latinos make up the largest ethnic minority in the country, and the American South has the fastest […]

baked garlic shrimp topped with herbs and cotija

Garlic Shrimp with Cotija and Summer Herbs


edible insects

Great 28: Cheese + Insects


Hear us out—edible insects aren’t as intimidating as you might think. In fact, a 2013 United Nations report estimated that at least two billion people worldwide eat insects regularly. Once you get past the mental block, you’ll find that insects are packed with protein and nutrients, plus interesting flavors that play nicely with cheese (really!). […]