Glossary of Ingredients Of Mexican Cooking (2/7)

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Title: Glossary of Ingredients Of Mexican Cooking (2/7)
Yield: 1 Servings
Categories: File


CHEESE: Traditional Mexican cheeses were mad with goat's or sheep's
milk. The following cheeses are used in this style of cooking:

CHEDDAR: is a mild firm cheese of English origin that becomes
more sharp with age. It melts beautifully.

CHIHUAHUA: (Asadero Or Oaxaca) is white, creamy and tangy.
Sometimes it is sold braided. Mozzarella or Monterey Jack may be

CO-JACK: is an American invention. Block cheese marbled with
Colby and Monterey Jack.

COLBY: is a slightly sharp cheese with a flavor similar to
that of Cheddar. This American cheese has a rather soft open texture.

MONTERY JACK: is a mild cheese usually sold in blocks. It
softens at room temperature.

QUESO ANEJO: is an aged, hard grating cheese. It ranges from
pale cream to white in color and is quite salty. Romano or Parmesan
may be substituted.

QUESO FRESCO: (Ranchero seco) can be compared to a very salty
farmer's cheese. A reasonable substitute for this crumbly cheese is
Feta Cheese.

SIERRA: is another rather dry sharp cheese that grates
easily. Romano or Parmesan may be substituted.

CHILI: Chilies are native to the Americas. They have been known in
North America for some time but are said to have traveled north by a
circuitous route; apparently they found their way from Mexico to the
Western world with Christopher Columbus, then to the East and finally
back to North America. New strains of chilies are developed
frequently, bred for hardiness, sweetness, hotness and so forth. But
chilies are full of surprises; two chilies picked from the same plant
may vary widely in hotness. To quench the fire of a too-spicy
mouthful, do not reach for a water glass. Water will only spread the
capsaicin (the compound that our tongues register as "hot") around.
Instead, take a large mouthful of something starchy; corn chips,
beans, bread or rice. Sometimes finding fresh chilies is difficult.
This probably isn't a question of distribution, but of perishability.
Canned and dried chilies are usually available.

From Betty Crocker's "Southwest Cooking".