👨‍🍳 Learn from Le Cordon Bleu and save 25% on Premium Membership 👩‍🍳
Published 1965
On a recent trip to Mexico, I discovered - along with the delights of its ancient cities, its sunswept beaches, its regional cuisine - the deft use Mexican cooks make of local cheeses. I particularly liked the cheese soups I tasted there: sopa mexicana, a well-flavoured chicken stock enriched with cream, garnished with fine strips of cooked chicken breast and raw avocado pear, and topped with crumbled cream cheese; and sopa con queso, chicken stock simmered with cinnamon, paprika, onions, tomatoes and Mexican cheese.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement