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If you’re unfamiliar with sotol, you’re not alone. The earthy, smooth-sipping spirit is native to the northern Chihuahuan Desert (and great with cheese).
With headlines like “The New Napa,” the Valle de Guadalupe in Baja California Norte, Mexico has built up a steady pilgrimage for the past decade.
“Trump’s border wall won’t last. It’s just like a wall of cheese.”
Wisconsin is leading the nation in “Hispanic-style” cheese production, cornering 32 percent of the market.
Statesville, North Carolina, is just one of many US towns that has plenty of immigrant-made cheeses from Latin American traditions.
Gambas al ajillo is one rich tapa—here, we’ve added zippy cotija to cut the oily mouthfeel. Serve crusty bread alongside the dish to sop up the garlicky oil.
A pairing for those who are most daring.
Look beyond Lay’s and onion dip—cheese is a champ with your favorite chips.
Chef Hugo Ortega brings the flavors of his homeland to Houston
Just in time for Memorial Day weekend, check out these cheesy recipes made for the grill