fresco

  1. Source: El Torito Executive Chef Pepe Lopez

    12 (2 ounce) pieces fresh fish ...2 teaspoons salt...2 teaspoons black pepper...2 tablespoon sbutter...2 cloves fresh chopped garlic...1/2 cup El Torito Adobo al Pastor...1/2 cup queso fresco cheese, grated...

  2. 1 1/4 cups water...1 (5.6 ounce) package toasted pine nut couscous mix...1/2 cup chopped sun-dried tomatoes packed in oil, drained...3 cups chopped spinach, packed...

  3. Fresh green tomato salsa...1 Haas avocado, thinly sliced...

  4. 1 poblano pepper ...1 clove garlic ...1 cup milk ...1/2 cup whipping cream ...1/4 cup fresh corn kernels ...1/4 teaspoon salt ...1/4 cup queso fresco cheese, crumbled (see note) ...

  5. Source: El Torito Executive Chef Pepe Lopez

    6 baby zucchini blossoms...6 1/2-inch strips queso fresco cheese

    Batter...6 egg whites...2 tablespoons all-purpose flour...

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  7. 1 1/2 cups brown sugar...4 cups water...1 (2-inch) cinnamon stick...1 (3 1/2 pound) pineapple...2 pounds bananas...2 (1-inch) cinnamon sticks...

  8. Source: Rick Bayless’s Mexican Kitchen

    2 tablespoons vegetable oil, lard, bacon or chorizo drippings...1 medium white onion chopped...4 garlic cloves, peeled and finely chopped...4 cups undrained, seasoned cooked beans, slightly warm...Salt, to taste...1/2 cup crumbled Mexican queso fresco, queso anejo, pressed...

  9. Use this as a filling for tacos or quesadillas or as a substitute for hash browns.

    3 Idaho baking potatoes...4 large poblano peppers...2 medium onions, sliced into rings ...1/4 cup crumbled Mexican queso fresco...2 or 3 cloves garlic, minced...Salt...Pepper ...

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