This type of pressed cheese is endemic to the towns in the highlands northwest of the Central Valley of Mexico, specifically outside of Mexico City.
Ingredients
- 8 ounces queso fresco
- 2 ounces chopped epazote, or flat leaf parsley
- 2 chipotle peppers in adobo, seeds removed and minced
- 1 teaspoon adobo sauce, or more to taste
- ½ cup fig jam or preserves
- Sea salt
- ½ cup roasted and salted pumpkin seeds, crushed
- 4 ounces fried tortilla chips (totopos)
Method
- In a medium bowl, break the queso fresco into small chunks; add the chopped epazote, chipotle peppers, and adobo sauce, and season to taste with sea salt.
- Using a spatula or spoon, press cheese mixture into a ring mold, leaving room for a few spoonsful of fig jam on top. Using a small offset spatula, smooth the top of the jam. Carefully remove the ring mold and sprinkle with the crushed pumpkin seeds.
- Serve with fried tortilla chips.
Jacques is a master of simplicity. As chefs, we often forget how beautiful the marriage of humble ingredients can be and how powerful and nostalgic the combination of simplicity and honesty can make you feel. The recipe tells the story; the cook shows you what it feels like. This dish is inspired by Jacques’ baked cheese dish with Camembert, honey, and pistachios. In Mexico we have queso botanero, which shares the same technique.