from Mexico
Fiesta Del Mar’s Enjococado
1892, the first of a wave of Lebanese immigrants arrived in the country, bringing with them jocoque, a cheese-like yogurt still made the traditional way in Mexican homes (especially in Puebla, Oaxaca and Sinaloa) by leaving a clay container of milk near a heat source until curdling occurs. Although commercial jocoque, made using lactobacillus, is sold in supermarkets, many prefer the taste of homemade, clay pot jocoque.
FROM BREAKFAST BOWLS TO ENTICING ENTRÉES Most restaurants with a breakfast menu serve yogurt, typically with granola and honey, which is on the menu at Azul Historico in Mexico City.
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el restaurante | AUGUST/SEPTEMBER 2020
Sauce & Dip TIP USE REGULAR YOGURT, NOT LOW FAT OR GREEK, FOR A CREAMIER TEXTURE; OR TRY USING HALF YOGURT AND HALF SOUR CREAM.
