Quesillo

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Quesillo (Spanish word for little cheese) means different Latin American food or dishes depending on the country:

1 Nicaragua
2 Colombia
3 Mexico
4 Venezuela
5 See also

[edit] Nicaragua

Quesillo is the name of a typical Nicaraguan dish. Literally translated, the word means "little cheese." Other peoples and cultures produce dishes by the same name, but aside from coincidental naming, they have nothing in common with the Nicaraguan dish or with each other.

Quesillos take their name from the soft, creamy Nicaraguan cheese used to make them. Most quesillos are made by spreading the aforementioned creamy cheese onto a white corn tortilla, then topped with salt and chopped pickeled onions and sour cream. They are often placed in a small, clear plastic bag, and eaten from the top. Sometimes, quesillos are alson served on a plate.

Quesillos are most commonly produced in the department of Jinotega. The most famous quesillos in Nicaragua are located in the department of Leon in the city called La Paz Centro, or literally translated "The Peace Center".

Santo Tomas, Chontales, is renowned for its quesillos. The best Quesillos in Nicaragua are cooked in Nagarote. The topping is not cabbage but of chopped onions preserved in banana vinegar until it ages. It is served with a Jicara of Pinolillo (corn and cocoa base mix).

[edit] Colombia

Quesillo in Colombian cuisine, means a type of double cream cheese wrapped within a plantain leaf, made originally in the Tolima Department; the town of Guamo is most known for this dairy product. It is also industrially made in dairy producer regions like Bogotá, Ubaté and other regions of Cundinamarca and Antioquia departments. Famous brands of Colombian quesillo include: Pasco and Colanta. The traditional manufacturing requires using the previous day's whey to mix with the day's curd.