Quesillo

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Quesillo (Spanish word for little cheese) mean 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 a salad of chopped cabbage and seasoned with spicy vinegar sauce called simply "chile". They are often placed in a small, clear plastic bag, and the bag is then tied at the top. Quesillos are eaten through a small hole at the bottom of the bag.

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.

[edit] Colombia

Quesillo in Colombian cuisine, means a type of double cream cheese, 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.