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December 21, 2016 | Cooking

Mexi-Style Fondue

Posadas Navideñas is a great time for family bonding and celebration. What better way to get the family together than by hosting your very own posada? If you are looking for great finger foods to impress your guests might I recommend some fondue forks? Here is a Mexi-twist to traditional fondue. It’s just as flavorful, but has a style all its own!

Note: Click the 'Products' tab above to learn more about the Cacique ingredients used in this recipe. You can find these ingredients near you by clicking the 'Find Stores' tab, selecting the products you are looking for, and entering your zip code.

Mexi-Style Fondue

Serves 24
Prep Time: 60 minutes
Cook Time: 30-40 minutes


  • 10 ounces Cacique Enchilado

  • 10 ounces Cacique Manchego

  • ½ cup Cacique Cotija

  • Cacique Beef Chorizo

  • 1 cup of dry white wine

  • 2 tablespoons of flour

  • Garlic

  • 4 to 6 bolillo bread, cut into chunks


  1. Cook the chorizo and set aside. Shred the cheeses and mix. Sprinkle the flour in and mix again.

  2. Heat up the fondue pot, or you can use a stovetop pot. Rub the bottom with garlic and then pour in the wine. Let simmer until it comes to a boil. Gradually add in the cheese mix, a handful at a time until it begins to melt. It will not melt to a smooth consistency, but almost. Once melted, top with chorizo Serve with sliced apples, grapes, pears and the bolillo chunks.

  3. Cook’s Note: If you want it a bit saltier, add more Cotija and if you prefer it less salty, cut back to ¼ cup of Cotija. Cut the recipe in half for a smaller portion.