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Jocoque Explained [split from San Diego board]

DiningDiva Aug 5, 2010 09:31 PM

Jocoque is a dairy product typically from the state of Michoacan. Similar to crema only richer. The cheese counter at Northgate Market on 43rd has a wide selection of bulk cremas and jocoque is one of them. Where did you have it as a soup and what was it like.

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Northgate Market
606 N Escondido Blvd, Escondido, CA 92025

  1. d
    dmaciel Aug 5, 2010 10:06 PM

    I had it in Jalisco, in a small town.Will have to research the name. It was served as a luke warm soup in a wide bowl. Not as thick as cream and definitely was more of a soup. They sprinkled some rock salt on top and served it with a big plate of burned homemade tortillas.
    It was considered very healthy for digestion, with yogurt like qualities. Man, do I want some now!

    11 Replies
    1. re: dmaciel
      DiningDiva Aug 6, 2010 08:48 AM

      I'll be visiting friends in Morelia next week and one of them lived in Jalisco for a lot of years. If I can remember, I'll ask my friend if she's familiar with the dish you're describing. It certainly sounds plausible and it could well be that jocoque is the main ingredient, so why not the name of the soup as well.

      1. re: dmaciel
        phee Aug 6, 2010 12:20 PM

        There are recipes out on the 'net. Does this one sound like what you had?

        http://www.naderlibrary.com/frida.fie...

        1. re: dmaciel
          cristina Aug 12, 2010 04:13 PM

          Jocoque is indeed a very soupy kind of cream, but it's definitely not a soup. I suspect that what dmaciel ate in Jalisco was jocoque itself, served with salt and meant to be spread onto those 'burned' tortillas.

          I also suspect that those 'burned' tortillas were simply leftovers from breakfast, reheated over an open flame until they were almost hard and a little over-toasted.

          I'm the person to whom Dining Diva referred in her initial response to the OP--in fact, she's taking a little nap right now after our superb comida at Fonda Marceva in Morelia. That comida included a bowl of beautiful dairy-farm-fresh jocoque, served front and center for spooning over frijoles refritos and queso fresco del rancho.

          Today's complete comida, all specialties from the town of Huetamo in Michoacán's Tierra Caliente:

          --queso fresco del rancho
          --jocoque a tiempo (room temperature)
          --frijolitos refritos
          --salsa de mesa
          --toqueres
          --carne de cerdo con mole casero
          --frito
          --aporreadillo
          --hot-off-the-comal tortillas
          --flan napolitano, the splendid old-fashioned kind made with doble crema

          Delicioso todo!

          Link: http://www.mexicocooks.typepad.com

           
           
           
          1. re: cristina
            foodiechick Aug 12, 2010 05:03 PM

            I have gone into a food coma by simply reading your reply. Swoon.

            1. re: foodiechick
              DiningDiva Aug 14, 2010 02:38 PM

              Only 3 words can describe that meal...Oh...my...god! We have NOTHING in SD that even comes remotely close to what this meal was. It makes Super Cocina look like a Taco Bell on it's last legs.

              It's hard to say what was best because every bite that went in was better than the last. I wish you all could taste this food, it would change how you think about Mexican cuisine.

              -----
              Super Cocina
              3627 University Ave., San Diego, CA 92104

              1. re: foodiechick
                EWSflash Aug 14, 2010 08:25 PM

                me too

              2. re: cristina
                phee Aug 12, 2010 10:26 PM

                I was kind of waiting for you to jump in here, Cristina. :-) Beautiful photos, by the way. Of course, now I'm hungry!

                1. re: cristina
                  b
                  Beach Chick Aug 14, 2010 09:13 PM

                  Cristina...can I be one of your friends too?
                  Like others have stated, I am 'swooning' over your meal and gotta /try have that soup!
                  Thank you for the fab pics and have a great time DD!

                  1. re: Beach Chick
                    cristina Aug 15, 2010 09:23 AM

                    Beach Chick, our meal did not include a soup. Jocoque is used anywhere Mexican *crema de mesa* (table cream) might be used. Table cream is generally drizzled over any kind of savory dish you can think of--enchiladas, quesadillas, frijoles, sopa tarasca, etc--and is often poured over some desserts.

                    Jocoque is NOT a soup, nor is it used as a soup.

                    Link: http://www.mexicocooks.typepad.com

                    1. re: cristina
                      b
                      Beach Chick Aug 15, 2010 09:46 AM

                      When I lived in Guadalajara, the maids would make a crema de mesa for the staff and they would make a soup out of it for me topped with avocado and rice and served with tortillas.

                      1. re: Beach Chick
                        cristina Aug 15, 2010 11:14 AM

                        That's fascinating, Beach Chick. I'd love to know how the maids prepared crema de mesa--and I would love to know more about the recipe for that soup.

                        Link: http://www.mexicocooks.typepad.com

              3. Melanie Wong Aug 12, 2010 04:48 PM

                Interesting that you say jocoque is richer. Up here in Northern California, its non-fat and yogurt-like, definitely not richer than our cremas.

                2 Replies
                1. re: Melanie Wong
                  DiningDiva Aug 14, 2010 02:41 PM

                  Yep, definitely richer, and definitely not not fat down here. It is thinner than crema and w-a-y thinner than sour cream.

                  1. re: DiningDiva
                    Melanie Wong Aug 14, 2010 07:36 PM

                    I looked at the ingredient lust at Northgate supermercado yesterday and it was milk and CREAM. So different composition.

                2. EWSflash Aug 14, 2010 08:27 PM

                  Is it cultured?

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