Authentic Mexican Cuisine



Hey guys, I’d like to make some burritos and tacos tomorrow using pork/beef/chicken. I’d like to know what it is a good cheese that Mexican cuisine may use. I’ve read some other posts that state to use monterey or mozzerella or even a blend of these but is this for real or is there another cheese that may not be so main stream that can be used. If anyone knows I’d be grateful. Thanks.

scrgrl is right.
Queso Fresco is about as muy autentico as tacos and burritos get – and both dishes are so Tex-Mexed, that authenticity is best left to debate societies; go for flavor, and hang the authenticity

Substitutes – in texture, though not in flavor – would be Feta, Ricotta Salata (made from the leftovers of the Ricotta process), and Wensleydale Cheddar.
Monterey Jack, and mild Cheddars are good variations, and will actually melt and thus substitute for Queso Blanco in dishes calling for that, such as Tex-Mex style chiles rellenos ( autentico is to stuff with meat and veggies, then roast instead of batter and fry) and rolled enchiladas.

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4 Responses to “Authentic Mexican Cuisine”

  1. scrgrl
    at #

    Monterey Jack works but not Mozzarella. Queso Fresco works very well. It depends what kind of tacos you’re making, actually. for regular ground beef tacos, I like a mix of cheddar and jack.
    References :

  2. Kym the man
    at #

    This is how mexicans do it in Mexico. Take a corn tortilla put it over a flame on your stove until its light brown,or use frying pan.when tortillais good and hot,add you fillings.USE MONTERY JACKNOT MOZZERELLA
    They are quite easy. Boil the chicken with mexican or regular oregono,chili powder. When you chicken is done and cool shred chicken. If you know how to make spanish rice, use the chicken water fo broth..When all tortillas done put then under a damp oil. Cook other meats the same way. At the store they have mixture in a bag by Kraft,and its called mexican cheese, its a collection of cheeses you an use besides monterey,it also has cheeder.
    References :

  3. daffyd
    at #

    scrgrl is right.
    Queso Fresco is about as muy autentico as tacos and burritos get – and both dishes are so Tex-Mexed, that authenticity is best left to debate societies; go for flavor, and hang the authenticity

    Substitutes – in texture, though not in flavor – would be Feta, Ricotta Salata (made from the leftovers of the Ricotta process), and Wensleydale Cheddar.
    Monterey Jack, and mild Cheddars are good variations, and will actually melt and thus substitute for Queso Blanco in dishes calling for that, such as Tex-Mex style chiles rellenos ( autentico is to stuff with meat and veggies, then roast instead of batter and fry) and rolled enchiladas.
    References :

  4. Jothika
    at #

    I’d stick with a blend of Monterey Jack and Medium-Sharp Cheddar. Definitely do not use mozzarella!

    Once, I was making some mini nachos, and I used mozzarella since that was the only cheese I had in the house. The smell of mozzarella melted at that high temperature was absolutely disgusting; I couldn’t bring myself to eat it.
    References :

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