Bean curd

Bean curd is a traditional ingredient in various Latin American cuisines, especially popular in home cooking and regional recipes. It is a preparation obtained by curdling (coagulating) milk with the addition of cooked and mashed beans, which gives it a creamy texture and a characteristic flavor that combines the smoothness of dairy with the richness of beans.

This ingredient has its origins in ancestral culinary practices where both milk and beans were used to create nutritious and filling preparations. It is common in countries such as Mexico, Colombia, and Venezuela, where it can be found as part of desserts or as a complement to savory dishes.

Bean curd stands out for its nutritional value: it is a good source of both plant and animal proteins, contains fiber from the beans, and provides calcium and other essential vitamins from milk. This makes it an energetic and healthy food.

In different Spanish-speaking countries, bean curd may have alternative names depending on the region, including bean requesón, bean quesillo, or simply legume curd. However, the most common and recognized term for this product in the culinary context is bean curd.

This ingredient is ideal for incorporating into recipes such as enchiladas, tamales, pastries, or as a complement for breakfasts and snacks, adding creaminess and a unique flavor that enhances any preparation.