Manchego Cheese Molcajete with Tomatillo Sauce
A fondue of flavors, that is what this dish is. A boiling-hot, spicy, sour tomatillo salsa is served in a molcajete (the mortar and pestle mentioned earlier in this article, the one you mash avocados in to make guacamole). Cooking in the heat of the salsa would be golden-brown Manchego Cheese sticks, along with cubes of cactus flesh (yes, cacti flesh are edible, just don’t go for the thorns). Tortillas still make an appearance in this dish. You use the tortillas to scoop up the cheese and sauce from the molcajete.
If you are wondering if there is any importance to using the molcajete instead of just any container, it is because a molcajete is effective in keeping the sauce warm for longer periods of time. That means you get to enjoy the warm creaminess of the cheese for the better part of your meal. The cheese and sauce are still good even when cooled, but it probably would not be the same.