Our first ever newsletter!

BOOM! It’s here…our first ever newsletter (you’ll sleep easier at night now) AND we’ve got big news! The clues have been there with hints on Facebook and Twitter towards change, but we’ve kept you guessing…until now!

Out with the old and in with the new…Black is the new red – you now won’t be able to miss us on shelf. No change to the secret Mexicana® recipes, we’ve just had a HOT new facelift. In store from April, we hope you like them!

          Here it is…The best looking range on the cheese shelf!

Checked out the new Mexicana® website? If not, do it! It’s been spiced up to match our new look with a new blog section and sexy new colour scheme! Find top ideas on how to use Mexicana® to spice up those mundane meals, enter awesome competitions and discover where to find our spicelicious cheese in stores.

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Hot & Spicy Mexicana® Hash Browns




time 20 mins
serves makes 5-6

How to make:

1. Coarsely grate the potatoes and onion.  Scoop up some of the grated mixture and over the sink squeeze out any excess moisture between your fingers.  Put the squeezed potato and onion into a bowl and repeat with the remaining mixture. Alternatively, you can place the grated potato and onion in a clean tea towel and squeeze out the excess liquid by twisting the towel.

2. Add the grated Mexicana, salt, flour and beaten egg, season with pepper and mix well.  The mixture needs to be fairly firm, so its holds its shape while frying; add a little more flour if required.

3. Pour enough oil into a large frying plan to cover the base to a depth of 4-5 mm, heat over a medium flame.  When the oil is hot, but not smoking, drop spoonfuls of potato mixture into the oil and flatten slightly to form patties about 1cm deep.  Fry for 2-3 minutes on each side.  Once cooked, transfer to a plate with kitchen towel on it to remove surplus oil before serving.

What You Need:

  • 2 medium potatoes. peeled
  • 1 small onion. peeled
  • 50g Mexicana Extra Hot, grated
  • ÂĽ tsp salt
  • 2 tbsp plain flour
  • 1 medium egg, beaten
  • Oil for shallow frying
  • Pepper

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