The pound of queso fresco did not melt into a smooth goopy mess wrapped around my spoon. It wouldn’t get any better than a smooth grainy consistency similar to cream of wheat. Any suggestions? By the way 25-30 of my work partners and I thought it was fabulous!
Not sure why it turned out grainy. I guess you can substitute jack cheese for the quest fresco and that should give you a smoother consistency. Glad you liked it!
Hi, question please. My dad was half Spanish and made fabulous Mexican food as I grew up. He made me atole pinole and I never remembered exactly how. what is the difference between atole de pina and atole de pinole, what is pinole. Is it pine nuts or something else? Thanks so much.
Looked up making agua de fresa and Doña Lupe’s cocina looked authentic. The aguas recipes are great, then I read this chingona post, and it blew me away. Buena suerte, Chingona, animo y no te rajes!
edited my email
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