Queso de bola, also known as Edam cheese, is one of the most important emblems of Yucatecan gastronomy. Although its origin is not Mexican, it arrived in Yucatán during the Porfiriato era via Dutch ships carrying henequen, known as "green gold". It is interesting to see how such a classic product in the region's cuisine has such a peculiar history.



If you want to try queso de bola in its best version, we recommend Flor de Lis restaurant, which is an expert in its preparation. This restaurant has a history of more than 100 years in Mexico City, where it used to serve dishes to the most demanding families of the time. The culinary tradition of Flor de Lis has been passed down from generation to generation, which has allowed them to maintain a unique style and essence.



One of the typical dishes of the local cuisine that uses queso de bola is "queso relleno" (stuffed cheese). This dish consists of a piece of ball cheese hollowed out and stuffed with pork mince, which is served bathed in two sauces. The first sauce is white and is made with flour (kol) and epazote, while the second one is red and is made with tomato and chili.

This is a dish that you should definitely try if you visit Flor de Lis.