📝 About This Recipe
This iconic Caribbean pairing, often referred to as 'Martín Fierro' or simply 'Pasta y Queso,' celebrates the soul-stirring marriage of sweet tropical fruit and savory creaminess. Our version elevates the humble guava paste into a luscious, warm compote infused with star anise and cinnamon, served alongside the traditional salty 'queso blanco.' It is a nostalgic, elegant dessert that captures the vibrant spirit of the islands in every bite.
🥗 Ingredients
The Guava Base
- 21 ounces Guava Paste (Pasta de Guayaba) (cut into 1-inch cubes)
- 1 cup Water (filtered)
- 1 tablespoon Fresh Lime Juice (to balance the sweetness)
Aromatics and Spices
- 1 whole Cinnamon Stick (Ceylon variety preferred)
- 1 whole Star Anise (adds a subtle licorice depth)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 2 tablespoons Dark Rum (optional, for a sophisticated finish)
The Cheese and Texture
- 12 ounces Queso Blanco or Queso del Pais (firm, salty white cheese)
- 4 ounces Manchego Cheese (aged 6 months, for a nutty contrast)
- 1/4 cup Toasted Macadamia Nuts (roughly chopped for crunch)
For Garnish
- 6 pieces Fresh Mint Leaves (for a pop of color)
- 1 pinch Flaky Sea Salt (to enhance the flavors)
👨🍳 Instructions
-
1
Begin by slicing your guava paste into uniform 1-inch cubes; this ensures they melt evenly without scorching.
-
2
In a heavy-bottomed medium saucepan over medium-low heat, combine the water, cinnamon stick, and star anise. Bring to a gentle simmer for 5 minutes to infuse the liquid.
-
3
Add the guava paste cubes to the simmering spiced water. Reduce the heat to low.
-
4
Stir the mixture frequently with a wooden spoon or heat-proof spatula. As the paste softens, use the back of the spoon to press and break up any stubborn lumps.
-
5
Continue cooking for about 12-15 minutes until the mixture transforms into a thick, glossy, and smooth sauce. It should coat the back of a spoon heavily.
-
6
Stir in the fresh lime juice and vanilla bean paste. The acidity of the lime is crucial to cut through the intense sugar of the guava.
-
7
If using rum, stir it in now and cook for an additional 2 minutes to allow the alcohol to evaporate, leaving behind only the rich molasses notes.
-
8
Remove the cinnamon stick and star anise from the dulce. Keep the sauce warm over the lowest possible heat setting.
-
9
Prepare the cheese by slicing the Queso Blanco into 1/2-inch thick rectangular slabs or triangles.
-
10
For a modern twist, use a vegetable peeler to create thin shavings of the aged Manchego cheese.
-
11
To assemble, place two slabs of the Queso Blanco on a small dessert plate. If you prefer it warm, you can lightly sear the cheese in a non-stick pan for 30 seconds per side before plating.
-
12
Generously spoon the warm guava dulce over the center of the cheese, allowing it to cascade down the sides.
-
13
Top with the Manchego shavings and a sprinkle of toasted macadamia nuts for a delightful textural contrast.
-
14
Finish with a tiny pinch of flaky sea salt and a fresh mint leaf for an elegant, professional presentation.
💡 Chef's Tips
Always cook guava paste over low heat; its high sugar content makes it prone to burning and becoming bitter. If the sauce becomes too thick, whisk in a tablespoon of warm water at a time until you reach a honey-like consistency. For the most authentic experience, look for 'Queso de Freír' or 'Queso Blanco' in the Hispanic section of your grocer. If you cannot find guava paste, you can use high-quality guava preserves, though the texture will be slightly less dense. Toasting the nuts is a must—it releases oils that pair beautifully with the tropical fruit notes.
🍽️ Serving Suggestions
Serve alongside a small glass of aged Caribbean dark rum or a sweet Sherry. Pair with a strong, hot cup of Cuban espresso (cafecito) to balance the sweetness. Accompany with crispy crackers or 'galletas de exportación' for added crunch. For a lighter version, serve the warm guava sauce over a scoop of vanilla bean ice cream with cheese crumbles on top.