Latin Cheese for Grilling (or broiling)

If you've never been tempted to buy Latin American "hard cheeses", available at most urban supermarkets in the Spanish section, then perhaps you will after you hear of a recent meal at Cafe Drake. Gifted with a block of Queso Seco - one of many salty cow milk cheeses made in Mexico and Central and South America and pressed to remove virtually all moisture - we broiled strips of this ultra-firm cheese (more commonly grilled) and were delighted how it bubbled, browned and held its shape. The texture is quite chewy and complimented beautifully a plate of stewed black beans with chipotle peppers, yellow rice and roasted broccoli.