An important culinary corollary to the decades-old mainstreaming of Mexican cuisine has been the steady crossover of its defining elements. Salsa and the varietal chiles from which it may be made, like jalapeño and habanero, have found a permanent place in the pantries of restaurants across this country. Less heralded, but equally noteworthy, perhaps, is the most recent wave of authentic ingredients to be embraced by the mass market: Mexican cheeses.
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