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Fiesta Cheese Board

This recipe can be found at El Restaurante

Recipe and image courtesy of California Milk Advisory Board; created in partnership with Jessica Lawrenz / @mongermoldandmilk

The Street Corn Salad:

3 - 4 cooked corn on the cob

¼ c. crumbled Real California cotija

½ large onion diced

Juice of one lime

3 - 4 scallions, chopped

¼ c. finely chopped cilantro

¼ t. chili powder

1½ T. mayonnaise

Salt to taste

Cut cooked corn off the cob and place in a large bowl and mix with all other ingredients reserving a little bit of cotija to garnish the top of the salad.

Cherry tomatoes

Chile dusted candied mango slices

Tortilla chips

Real California Queso Blanco dip (pre-made, purchased)

Real California Oaxaca cheese shreds

Fresh or pre-made guacamole

Real California Manchego cheese chunks

Cheese quesadilla wedges (made with Real California queso quesadilla cheese and hatch green chiles)

Sliced radishes

Real California cotija cheese wheel

Pickled red onions

Cucumber ribbons

Spicy pickled carrots

Sweet mini peppers


Lime slices

Arrange all ingredients creatively and serve.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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