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Janet Fletcher

180 Stonecrest Dr
Napa, CA, 94558
(707) 265-0404
{ Janet Fletcher / Food Writer }

{ Janet Fletcher / Food Writer }

Janet Fletcher

  • Home
  • About
    • About Janet
    • Media
    • Client List
    • Contact
  • Planet Cheese
    • Planet Cheese Blog
    • Planet Cheese Signup
    • Cheese Library
  • Store
    • All Items
    • World Cheese Tour
    • Books
  • Classes
    • World Cheese Tour Classes
    • Other Classes & Events
    • Custom Class/Event Request
    • Cheese O'Clock Video Archive
  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Comfort

In Mexican Esquites, Corn Meets Cheese

June 20, 2022 janet@janetfletcher.com
Ingredients for esquires

I’m happy eating corn naked. (Hmmm, better rephrase that.) I’m happy eating just plain corn—no butter, no salt. I know, it’s not normal. And it’s hard to reconcile with my love for esquites, the Mexican preparation that takes corn to the other extreme, embellishing it with green chilies and chili powder, crema and cheese. You can grill the corn first or saute it. Either way, the result is a spectacular summer salad you’ll want to eat every day.

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Tags Tags: esquites, elotes, grilled corn, corn on the cob, Mexican street food, queso fresco, queso cotija
10 Comments

Turkey Chilaquiles Time

November 23, 2020 janet@janetfletcher.com
Planet Cheese 58 _DSC2495.jpg

At the small neighborhood market where I buy essentials for Mexican cooking, the meat counter has thick Mexican-style crema and slabs of moist queso fresco in bulk so I can buy just as much as I need. With Thanksgiving looming, I’ll need some of both for turkey chilaquiles. My husband and I are splitting a turkey with friends (I joked that I wanted the front half), but even so, we are sure to have plenty left over for one of my favorite cheese-topped Mexican dishes.

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In Milk: Cow, From: Mexico Tags chilaquiles, leftover turkey, tortillas, Thanksgiving, Thanksgiving leftovers, turkey tacos, crema, queso fresco, Mexican cheese, turkey recipes
4 Comments

Latin Accent

March 14, 2017 janet@janetfletcher.com
queso-fresco

The new Administration’s immigration plans are likely to up-end California agriculture. Everybody knows that. But I hadn’t thought about the impact on the nation’s creameries until a cheesemaker told me about her terrified workforce. Immigrants make a lot of our cheese, so get ready for labor shortages and price hikes. And of course they have introduced us to their own cheeses, from feta to Gouda.

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In From: Mexico, Milk: Cow Tags queso fresco, Hispanic cheese, spinach salad, Kerrygold, butter
7 Comments
 

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Welcome to my world: a fragrant, fascinating universe devoted to great cheese. In this and future Planet Cheese posts, you’ll find profiles of the world’s best cheeses plus insights into everything cheese: shops, recipes, interviews, pairing discoveries, classes, videos, travel. If you haven’t already done so, sign up here - it’s complimentary - and join me in learning something new about cheese every week.


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     Photographs: Douglas Fletcher, Ed Anderson, Megan Clouse, Faith Echtermeyer, Eva Kolenko,
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