Queso Americano

I’m craving cheese today.  Salty, sharp Wisconsin cheddar cheese.  The closest I could find in the market is a processed, yellow cheese that looks like a sliced Kraft cheese-like-product.  It contains a label of Procesado Typo de Americano Queso, Amarillo.   No bueno!

The cheese I’m craving is actually part of a larger craving — for a refried bean, spinach, and cheese taco.  I stopped in a place advertising tacos and my craving was not on the menu.  I decided instead to hit the market and see what I could find to make my own.

First stop was Pali, the local supermercado that caters to Nicaraguans who want food not provided by the outdoor market.  Continue reading “Queso Americano”

Mmm, mmm, Commmida!

Nothing gives a sense of place so much as food.  What food is naturally available in a region, and how do the people of use that food to nourish themselves?  What’s a special treat versus everyday fare.?

Here in Granada, Tostones con Queso is ubiquitous.  On my first visit here, I kept ordering this dish accidentally.  In my mind, tostones was tasty toast, and queso referred to the cheese I know and love from the states, not the thick and salty squares of fried cheese that landed in front of me each time I ordered the dish.  “Oh this again,” I would sigh to my friend, unenthusiastically picking up a tasteless round of fried plantain.

Continue reading “Mmm, mmm, Commmida!”