by Mike R. C.
(Fort Worth, Texas, USA)
I lived in Santa Cruz for 2 years when I was a kid back in the 1980's. Ever since I took my first bite into a fresh Bolivian queso in the open air market, I been in love with it ever since. I know many has suggested that the Mexican Queso Fresco can be use as substitute, but I found the Mexican version lack in flavor and "sharpness".
Any one got the recipe on how to make "real" Bolivian queso? Much thanks in advance!
Join in and write your own page! It's easy to do. How? Simply click here to return to Bolivian Food.