Caldo de queso
This article needs additional citations for verification. (June 2015) (Learn how and when to remove this template message)
The cheese is added only at the end, once the other are ingredients are boiled, to prevent gratination. It is most usually prepared with dices of queso fresco or queso cotija; the contact with the boiling soup heats the cheese and gives it a gummy, chewable texture; in turn it melts slightly, giving the soup a characteristic flavor.
- Arellano, Gustavo (30 April 2012). "Five Sonoran Dishes All Cal-Mex Restaurants Should Incorporate Into Their Menus". OC Weekly. Retrieved 29 June 2015.