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Mazatlan 3 Cheese Salad

2 Thick Slices of La Chona Fresco	1 Chicken Breast
1 Cup of Mayonnaise	3 Slices of Ham
2 Tablespoons of Tomato Sauce	Head of Romaine Lettuce
1 Piece of Onion	3 Thick Slices of La Chona Manchego
1 Garlic Clove	3 Thick Slices of La Chona Panela
Salt to Taste

Cook the chicken breast with salt, piece of onion, and garlic clove for a few minutes. Let it chill and shred the chicken breast. Rinse the lettuce and place it in the refrigerator to keep cold and fresh. Mix the mayonnaise with the tomato sauce and let it chill. Ten minutes before serving, place in a salad bowl the bed of lettuce. Place the chicken on top of the lettuce with the slices of cheese and the ham and pour the mayo and tomato sauce over and mix well.

Toluca Taco

6 Boneless Steaks, Chopped in Pieces	1 Lb La Chona Manchego Cheese
3 Tablespoons Milk	1 Teaspoon Oil
3 Pieces of Garlic	10 Serrano Peppers
2 Dozen Tortillas	Salt and Pepper as Desired

Rub the three pieces of garlic against the skillet that you will use to melt the cheese. Shred the Manchego cheese and melt it at a low temperature, adding the three tablespoons of milk. Stir constantly. In another pan; fry pieces of steak in oil with the salt, pepper, and Serrano peppers until well cooked. Add the steak mix to the melted cheese and serve in warm tortillas.