Cotija puts accent on Mexican foods
“Sometimes referred to as “Mexican Parmesan,” Cotija serves a similar purpose in the Mexican kitchen to Parmigiano-Reggiano’s role in Italy.
Cotija (ko-TEE-hah), a firm and crumbly cow’s-milk cheese named for a Michoacan town, adds a tangy saltiness to dishes when grated over them. Black beans, enchiladas, tostadas and other classic Mexican dishes would be bereft without a generous snowy shower of queso Cotija on top.”
SOURCE: in English / Fuente en Ingles
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Posted on:
March 30th, 2006
FUENTE TRANDUCIDO: Usando Google o Altavista/Babel Fish
Please note some (many) sites require registration. Many times it is free.
Curation from Tomás
Filed Under: 1. Hispanic News, Food
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