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, ...

It's hard for us to trust anyone who doesn't like cheese and even harder to take someone who doesn't like queso fresco seriously. Call us crazy, but the salty taste of the Latin-American cheese is ...

I love cheese. There is no two way about it, so when a recipe calls for cheese, my antennas take me to the recipe. I genuinely enjoy Queso Fresco. The consistency and taste are almost like the ricotta ...

FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins. Char the onion, tomatoes, and ...

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 ...

Michelle Bernstein is a James Beard Award-winning chef known for her vibrant, eclectic take on Latin cuisine. She operates popular Miami eateries Café La Trova, Sweet Liberty, La Cañita, and Little ...

Add Yahoo as a preferred source to see more of our stories on Google. block of queso fresco on wooden board - Yulia Gust/Shutterstock Whether you're using it in a recipe, as a topping for enchiladas ...

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 ...

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 ...