Chopsticks for dummies, a candy organiser and a nostril infusing water bottle?!!! Sounds like there’s another round of kitchen gadgets up for review in the Sorted studio…

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Claudette Zepeda, chef and amateur Mexican food anthropologist, unpacks chongos zamoranos, a unique-looking Mexican dessert made from milk curds, cinnamon, and sugar that dates back to the 16th century and the Spanish colonization of Michoacán.

The recipe, which is essentially a cheese making process, calls for animal rennet, milk, and egg yolks to coagulate slowly in a warm pot. As the curds form, Claudette cuts them and spices them with Mexican cinnamon and lots of sugar. The finished product may look strange, but tastes rich and sweet, and holds its place in Mexican food history.

Check out the recipe here: https://www.vice.com/en_us/article/a35bjp/chongos-zamoranos-recipe

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