Join us for a tour of the sweet bread of Mexico, Latin and South America as we take a new pastry each week to discuss and share history, our favorites, and other fun facts! Call store for availability.
Translated literally as beaker or glass of cheese, these sweet little cheese pies are filled with requesón, a fresh, spreadable and lightly salted Mexican cheese. This cheese is very similar to ricotta, and both can be used as a substitute to the other. You’ll also find requesón in dishes such as empanadas or enchiladas.
The history of this pan dulce is unknown (at least to us) but the pastry itself is simply delicious and unique! There are some interesting facts worth noting about Mexican cheese for all the cheese lovers out there though!
Like wheat, cheese making came to Mexico during the Spanish conquest. Although the Spanish brought cattle, sheep, and goats, most cheese made in Mexico is from cows. The majority is consumed as fresh, rather than aged cheese and made from raw milk.
The most popular type of fresh cheese called queso fresco can be found in most grocery stores here and is great to use as a crumbled topping.
Another favorite, and completely a Mexican invention, is queso oaxaca. The pH of the cheese is slightly modified to produce a stringy texture that is shaped into ropes and wound up in a ball. Unwind it for a quesadilla or the regional favorite tlayuda , a large crispy tortilla topped with beans, lettuce, steak strips and queso oaxaca.