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Fresh Cheese in Cilantro Mojo
Spain - Canary Islands
  -   Queso Fresco con Mojo de Cilantro
4 salad  
4+ hr  
A tapa / appetizer of marinated fresh cheese, popular in Spanish tapas bars. The Cilantro Mojo (pronounced "moho") gives the cheese a wonderful light herbal flavor.

Fresh Cheese (1)
Mojo de Cilantro (2)  
Make   -   (4 hrs+ - 10 min work (exclusive of mojo))
  1. Cut CHEESE into cubes around 3/4 inch on a side.
  2. Gently tumble Cheese cubes with Mojo to coat well. Refrigerate for at least several hours, but overnight is better.
  3. Serve as an appetizer, cool but not chilled.
  1. Fresh Cheese:   This should be a white fresh cheese. Mexican Panella is a good choice. Mexican Queso Fresco is more crumbly but also very usable. Both are easily available in North America. The photo example used Queso Fresco.
  2. Mojo de Cilantro:   This is a popular sauce / dip / marinade from the Spanish Canary Islands. It is easy to make by our recipe Cilantro Sauce / Mojo
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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