Karina G Posted July 23, 2021 Report Share Posted July 23, 2021 Where can I find the kind of queso fresco that will fry up golden brown outside and stay soft on the inside? I want it for hors d'ouevres, i.e. topped with tomato, avocado, olives, ham, etc. The last time I bought something that looked more like goat cheese and was a gooey disaster in my saute pan, tho it was labeled "queso fresco." It didn't look right but there wasn't another option... Quote Link to comment Share on other sites More sharing options...
AndyPanda Posted July 23, 2021 Report Share Posted July 23, 2021 Panela, especially better-quality panela, fries up real good. Very common at cheese shops, of which we don't have too many. Also at supermarkets, but certainly not fresh. Quote Link to comment Share on other sites More sharing options...
MtnMama Posted July 23, 2021 Report Share Posted July 23, 2021 Tuesday Market has several cheese vendors or go to the cheese shop across from the Chapala plaza. Quote Link to comment Share on other sites More sharing options...
AndyPanda Posted July 23, 2021 Report Share Posted July 23, 2021 Let's not forget Monday and Wednesday tianguis. Both have at least two, selling excellent local cheeses. One of them is from the Chapala plaza. Quote Link to comment Share on other sites More sharing options...
dichosalocura Posted July 24, 2021 Report Share Posted July 24, 2021 23 hours ago, MtnMama said: Tuesday Market has several cheese vendors or go to the cheese shop across from the Chapala plaza. I think you are referring to Cremería Mi Ranchito which is behind the plaza or better said behind the Mercado Municipal on the corner of López Cotilla and Júarez streets. 1 Quote Link to comment Share on other sites More sharing options...
CHILLIN Posted July 24, 2021 Report Share Posted July 24, 2021 Been through this so many times, in a village near Puerto Vallarta, called El Tuito they make a wonderful rich and creamy Queso Fresco. They slowly get very popular, and then disaster-someone gets listeria, etc. They are using unpasteurized milk, which is delicious, but dangerous. Do not buy it, please. 1 Quote Link to comment Share on other sites More sharing options...
Yo1 Posted July 25, 2021 Report Share Posted July 25, 2021 Panela is very good for frying!! Quote Link to comment Share on other sites More sharing options...
Ian Greenwood Posted July 25, 2021 Report Share Posted July 25, 2021 The small wheels of Brie can easily be marinated and fried or better yet on the charcoal/ gas grill . Quote Link to comment Share on other sites More sharing options...
MtnMama Posted July 28, 2021 Report Share Posted July 28, 2021 On 7/24/2021 at 5:47 PM, CHILLIN said: Been through this so many times, in a village near Puerto Vallarta, called El Tuito they make a wonderful rich and creamy Queso Fresco. They slowly get very popular, and then disaster-someone gets listeria, etc. They are using unpasteurized milk, which is delicious, but dangerous. Do not buy it, please. Just so you don't worry, I asked Santiago and he said his queso fresco is made with pasteurized milk. Quote Link to comment Share on other sites More sharing options...
Karina G Posted August 1, 2021 Author Report Share Posted August 1, 2021 On 7/28/2021 at 12:32 AM, MtnMama said: Just so you don't worry, I asked Santiago and he said his queso fresco is made with pasteurized milk. Guess no one else has a suggestion. Thanks for the input, everyone, but who is Santiago, please and where would I find him and his cheeses? Quote Link to comment Share on other sites More sharing options...
MtnMama Posted August 1, 2021 Report Share Posted August 1, 2021 46 minutes ago, Karina G said: Guess no one else has a suggestion. Thanks for the input, everyone, but who is Santiago, please and where would I find him and his cheeses? See posts above. Santiago has a booth at the Monday Chapala tianguis, the Tuesday Farmer's Market, the Wednesday Ajijic tianguis and a shop across from the Chapala plaza. His is NOT the shop with all the imported stuff. Quote Link to comment Share on other sites More sharing options...
Ferret Posted August 2, 2021 Report Share Posted August 2, 2021 On 7/23/2021 at 11:43 AM, AndyPanda said: Panela, especially better-quality panela, fries up real good. Very common at cheese shops, of which we don't have too many. Also at supermarkets, but certainly not fresh. Best Paneer Cheese Substitutes - 6 Ideas To Try Today - Foodiosity Quote Panela Cheese Prepared usually from pasteurized cow milk, Panela cheese is a more-than-perfect paneer substitute. Mexican panela turns soft when heated, but doesn’t melt – exactly like paneer cheese. Although Paneer originated in India, Panela from Mexico is practically the same thing when it comes to using the two. Both the cheese varieties are termed “fresh cheese”, which means they are used quickly after they are made, instead of being put aside to cure. Quote Link to comment Share on other sites More sharing options...
lakeside7 Posted August 2, 2021 Report Share Posted August 2, 2021 On 7/23/2021 at 11:10 AM, Karina G said: Where can I find the kind of queso fresco that will fry up golden brown outside and stay soft on the inside? I want it for hors d'ouevres, i.e. topped with tomato, avocado, olives, ham, etc. The last time I bought something that looked more like goat cheese and was a gooey disaster in my saute pan, tho it was labeled "queso fresco." It didn't look right but there wasn't another option... Sounds delightful may I come?, Quote Link to comment Share on other sites More sharing options...
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