Search results for
magazine seared queso fresco and queso panela with cilantro mojo
Filter Results
Sort By:
Recipes
(38)
Quick
4.5
(4.5)
Quick
Recipes
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
5.0
(5)
Recipes
This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.
Recipes
Only slightly more involved than cracking open a jar from the grocery store.
4.0
(4.21)
Recipes
This chicken stew seasoned with aromatic spices, tomato, and sofrito is ideal comfort for cold evenings.
5.0
(4.87)
Vegan
Recipes
This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.0
(4)
Quick
Recipes
Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
4.0
(4)
Recipes
Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.
Recipes
This recipe is all about a few simple tricks that’ll keep the melted cheese ooey, gooey, and dippable from first chip to last.
3.0
(3.17)
Recipes
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
5.0
(5)
horizontal.jpg)
Recipes
Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.
4.6
(4.56)
Vegan
Recipes
Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
5.0
(5)
Quick
Recipes
Seek out a tortilleria if possible; it makes a difference.
4.3
(4.33)
Vegan
Recipes
This bright and creamy dip is RSVP’ing yes to your next cookout.
4.0
(3.75)
Recipes
You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.
4.0
(3.96)
Recipes
This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
Vegan
Recipes
This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.
4.6
(4.59)
Easy
Recipes
The shrimp is even better when it’s grilled.
5.0
(5)
Recipes
The Calabrian pepper in the sauce, along with roasted red bell pepper and pepperoncini, add spicy, sweet, and pickled flavors that complement this creamy, warm ricotta dip.
Vegan
Recipes
Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.
3.5
(3.5)
Recipes
You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.
4.0
(4.09)
Quick
Recipes
This smoky sauce goes well
with any grilled meat or fish. The grill tames the heat, don’t worry.
3.3
(3.33)
Recipes
Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.
3.6
(3.6)
Recipes
If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!
5.0
(5)