Skip navigation
Dish of the Week: Sopes de requeson

Dish of the Week: Sopes de requeson

Executive chef Julian Medina forms flat, bite-sized masa cakes, pinching them around the edges to give them a lip. He griddles the cakes and fills them with Mexican requeson cheese, which is similar to ricotta, diced chorizo and a roasted-tomato ranchera salsa with chipotle pepper. He tops each one with a quail egg cooked sunny side up.

TAGS: Food Trends
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.