The Culinary Underground

31/07/2025

Being able to be up close and assist in the production of some of our favorite goat cheeses from this month was a treat! There’s nothing like entering a pristine cheese room to marvel at the teams work from start to finish or watch work her cheese 💫 magic 💫while ladling curds like a composer.

Observing all of the TLC that goes into the process—from field to milk, to culture, to curd, to cheese, to cave, and palate—was an amazing experience.

Much appreciation to Veronica, Lily, Denis, Nely, Maritza, Molly, and Matt for welcoming me and allowing chef + monger to spend a few days on your team. Thank you for all that you do!

Highlights:

🛁 washing afterglow with Molly
👃sensory tasting session with Veronica
👀 mesmerizing mold magic
🐐 portioning + pressing shabby shoe curds with Denis
☁️ flipping wheels of cheese in the aging room

02/07/2025

Flan is a custardy and silken dessert that is a staple of Mexican cuisine — to us it represents a celebratory treat that is present during moments of brown joy. It serves as a reminder of family memories and traditions.

This flan dish was served at last Thursday was a special recipe passed down to us by our amiga, Gina. We’ve tasted many flans, but nothing compares to Gina’s. Passing down recipes is about more than just food — it’s about sharing stories. Each recipe serves as story about families that are full of memories of past generations, struggles, experiences, and culture.

Thanks for sharing yours, ! ♥️

For texture and nuttiness, we added crumbled De La Rosa Mazapan and added a cactus crème for a hint of vegetal tanginess.

📸:

26/06/2025

Sneak peak of one of our menu options for 🍷 + 🧀 night happening tomorrow evening

This caja de quesos (cheese box) is filled with three mexican cheeses served with mamey fruit infused honey, nuts, chamoy mango, coconut candy, and small-batch guava membrillo .

Queso de Chihuahua | A cheese made since Spanish colonial times, the “ Ranchero Cheese from Chihuahua”, as it was originally known, is linked to the migration of Mennonites to Mexico who influenced its process and flavor. It’s a pressed cheese with semi-soft consistency, without rind, smooth and closed, consistent and slightly elastic. Its flavor is pleasant and balanced with notes of rich milk and butter that is produced as it ages. With slightly acid notes and no bitter traces.

Queso Cotija | | Familia del Norte Queso Cotija is aged up to 60 days for a firmer, bolder, and more authentic flavor than your typical crumbly cotija. It is mexican style parmesan of cheeses — made with Holstein & Jersey cow’s milk.

Queso Chipotle | This cheese is an aged & pepper infused cheese that is then smoked with a real wood smoke blend. It is a special take on a cheese known as the red-rinded “Enchilado” or fresh Botanero commonly found in Mexico as pepper-infused.

26/06/2025

24/06/2025

Mexican cheeses are important because of their varied tastes, textures, and uses in traditional recipes, enhancing both taste and nutritional value. They are an essential component of Mexican cuisine, providing a variety of possibilities for culinary uses — from aged and melty to fresh and crumbly.

Historical Significance: Cheese-making in Mexico dates back to the Spanish colonial period, with unique regional variations developing over time. 

Integral Part of Dishes: Mexican cheeses are not just toppings; they are often incorporated into sauces, fillings, and even used as a main ingredient. 

Regional Specialties: Different regions of Mexico have their own signature cheeses and uses, reflecting the country’s diverse culinary landscape. 


Find us this Thursday and for 🍷 + 🧀 menu that will feature a line-up of Mexican cheeses sourced from and .

Winemaker Aaron will bring a selection of his California Chenin, skin-contact estate Viognier, Syrah and more from his labels and divergent vine, care of .

See pinned post for more details.

No ticket needed for entry.

13/06/2025

12/06/2025

was always for all people — particularly those underrepresented in many ways. If he were here to speak, he would speak against the discrimination, hate, and rampant incurious nature presented by this evil administration. If nothing else - he would certainly ask, “With all the money in the world, why McDonald’s?”

Bourdain -speaking with respect to Mexicans and Latinos: “...Just about every time I walked into a new kitchen, it was a Mexican guy who looked after me, had my back, showed me what was what, was there—and on the case—when the cooks more like me, with backgrounds like mine—ran away to go skiing or surfing—or simply flaked. As any chef will tell you, our entire service economy - the restaurant business as we know it - in most American cities, would collapse overnight without Mexican workers. Some, of course, like to claim that Mexicans are “stealing American jobs.” But in two decades as a chef and employer, I never had ONE American kid walk in my door and apply for a dishwashing job, a porter’s position - or even a job as prep cook. Mexicans do much of the work in this country that Americans, probably, simply won’t do.”

The reality is - the reckless and uncoordinated nature of this administration’s (and 🧊) actions has harmed Latino communities who we call neighbors, family, friends, farmers, flower vendors, cooks, dairy farmers, and so many more!

Here are organizations to support and uplift right now:

colectiva




OC Rapid Response: +1 (714) 881-1558

26/05/2025

Head over Knucklehead’s () this Wednesday evening where we’ll be serving a special menu that will feature cheese from artisan & farmstead creameries that are committed to eco-conscious and regenerative farming practices.

Our goal during this 🍷 + 🧀 night is to share a unique collection of cheesemonger driven pairings, seasonal accompaniments, small bites, and desserts in order to bring awareness of the amazing diversity of cheeses available from Beemster Cheese, , and .

About Beemster Cooperative: is a farmer-owned cooperative which was founded in 1901 - their story dates back even earlier to the early 17th Century, when the Dutch reclaimed a coastal lagoon and created the nutrient-dense pasture to feed herds of cattle, and to this day continue feed them and produce some of the finest milk in the world. With artisan, time-tested techniques, Beemster uses their single-sourced milk to bring cheese lovers the richest, most flavorful goudas.

26/05/2025

Head over Knucklehead’s () this Wednesday evening where we’ll be serving a special menu that will feature artisan & farmstead creameries that are committed to eco-conscious and regenerative farming practices.

Our goal during this 🍷 + 🧀 night is to share a unique collection of cheesemonger driven pairings, seasonal accompaniments, small bites, and desserts in order to bring awareness of the amazing diversity of cheeses available from , , and .

About Beemster Cooperative:

Beemster is a farmer-owned cooperative which was founded in 1901 - their story dates back even earlier to the early 17th Century, when the Dutch reclaimed a coastal lagoon and created the nutrient-dense pasture to feed herds of cattle, and to this day continue feed them and produce some of the finest milk in the world. With artisan, time-tested techniques, Beemster uses their single-sourced milk to bring cheese lovers the richest, most flavorful goudas.

✨ DETAILS ✨

Swipe left to see our Gouda Pairing Menu.