Queso flameado - Wikipedia

^ Jump up to: a b c d e f .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Rick Bayless, JeanMarie Brownson (2000). Mexico One Plate At A Time. Simon and Schuster. p. 384. ISBN 0-684-84186-X. ^ Jump up to: a b David Rosengarten (2003). It's all American food: the best recipes for more than 400 new American classics. Little, Brown and Company. p. 487. ISBN 0-316-05315-5.[dead link] ^ Jump up to: a b Candy Wagner, Sandra Marquez (1993). Cooking Texas style: 10th anniversary edition (2 ed.). University of Texas Press. p. 272. ISBN 0-292-79081-3. ^ Bill Jamison (1995). The border cookbook: authentic home cooking of the American Southwest and Northern Mexico. Harvard Common Press. pp. 500. ISBN 1-55832-103-9. ^ Lambert, J.C. (1990). La elaboración de la leche en las aldeas. Estudio FAO. Producción y sanidad animal (in Spanish). Food and Agriculture Organization. p. 71. ISBN 92-5-302679-0. ^ FAO (2001). Leche y productos lácteos. Codex Alimentarius (in Spanish). 12 (2 ed.). Food and Agriculture Organization. p. 130. ISBN 92-5-304497-7. ^ Mark Charles Miller (1989). Coyote Cafe: foods from the great southwest. Springer Science & Business. p. 192. ISBN 0-89815-245-3. ^ Laura M. Kidder, ed. (2007). Fodor's 2008 Puerto Vallarta: Plus Guadalajara, San Blas, and Inland Mountain Towns. Fodor's Gold Guides. Random House, Inc. p. 300. ISBN 1-4000-1856-0.