Just spent several minutes in the Mexican aisle of the local food store. I’m intrigued by the big, flat, round cans of guava paste and quince paste. Based on the picture on the lid, it seems like a garnish used in dessert dishes.
Does one use it in recipes? Cakes, cookies? What? Give me an excuse to buy it.
Last week I bought achiote not knowing what to do with it; fortunately there was a recipe inside the wrapper.
I also welcome any recipes/tips for interesting foods I can buy in the Mexican food aisle of my well-stocked local grocery store. (We are fifty miles from the border here).
A Google search on “guava paste” turned up some promising-looking links.
You eat it plain, as desert, sometimes with some white cheese.
Slice it in thin wedges or slices… it’s very sweet.
Quince paste (membrillo) is very good with a firm Mexican cheese called Manchego. Smear membrillo on cracker or slice of crusty bread. Add slab o’ cheese. Muy gusto!
(Manchego is made from sheep’s milk. This fact, and this alone, made an aquaintance of mine turn up his nose to it. So everybody at the party noshed most heartily on membrillo and Manchego while he at Doritos. Dork!)
Ate de guayaba and ate de membrillo can also be used in empanadas or fruit filled pastries. My wife usually has a roll in the refer and will just slice off a piece for a snack.
In Spain Manchego cheese gets it’s name from the sheep whose milk is used to make it. In Mexico the commercial brands ( the ones I assume are available in the US) are made with cow’s milk. If you look at the package it will probably say “queso tipo manchego” and leche de vaca will be on the ingredients info.
Oooooooooooh ate de guayaba and membrillo. I was a little concerned since I had no idea what guava (I know that’s your word for guayaba, but i was lost on the paste part) paste was.