We love recipes, and we know our readers love them, too! So when we were thinking about how to celebrate the 25th birthday of el Restaurante, we knew recipes would play a role. We searched through back issues, web articles, and our Recipe of the Week emails to come up with an awesome collection of recipes that are guaranteed to please your customers. We'll be handing out printed copies of the recipe booklet at the National Restaurant Show, the Texas Restaurant Show, and the Western Foodservice Expo, but you can just click here to enjoy a digital version right now. Enjoy!
We want to thank the California Milk Advisory Board (CMAB) for sponsoring this recipe booklet. CMAB has contributed many recipes to our archives over the years, so it was natural that we would reach out to them for sponsorship. Even more important, CMAB helps the world understand the quality of Hispanic cheeses made with milk from California dairy farmers. We asked our friends at CMAB a few questions about California cheese and this is how they replied:
Why is it important for Mexican/Latin restaurants to use authentically Hispanic cheeses in their recipes?
Consumers are looking for authenticity in taste and ingredients in the dishes they enjoy at their favorite restaurants. By using a variety of cheeses, operators can deliver the special flavors that consumers often can’t replicate in their own cooking. Just as “Mexican chiles” have advanced in the American culinary imaginationfrom jalapeños and habaneros to chipotles, pasillas, ghost peppers and more, the cheeses used in Mexican cooking has extended beyond the “smothered in melted jack” approach to encompass a growing variety of cheeses and other products with origins in Mexico, from Oaxaca and Cotija to Queso Fresco, Panela, Queso Blanco, Requeson, Asadero and crema.
Why is California a leader in Hispanic style cheeses?
California’s size and unique climate contributes to a diverse and robust dairy industry, which means an abundant supply of sustainably sourced, quality milk to make cheese and other dairy products. California is the leading milk producer in the nation. Given it was formerly part of Mexico, it’s not surprising that California is the largest U.S. producer of Hispanic-style cheeses, making it an important supplier for Mexican and Cal-Mex restaurants looking for authentic flavors and consistent quality and availability.
What are the varieties of Hispanic cheese available from California cheese producers?
California dairy processors make more than 25 varieties and styles of Hispanic-style cheeses and dairy products, including Oaxaca, Cotija, Queso Fresco, Panela, Queso Blanco, Requeson, Asadero and various cremas – all made with sustainably sourced milk from California’s family dairy farms.
What is CMAB's role in the cheese world?
The California Milk Advisory Board serves as a connection between foodservice distributors and operators and cheese and dairy suppliers, ensuring access to the quality ingredients foodservice operators are looking to source. Information about the variety of real California cheeses and dairy products available for foodservice is available at realcaliforniamilk.com/foodservice.
Click here to enjoy a digital version of the Recipe Booklet right now.