Apps, Comida Latina, Recipes, Sandwiches

Mexican Rarebit

July 18, 2014
I have a thing for going to bad antique stores. 

Does it smell like a nursing home? You’ll find me there.

Are they selling decrepit plastic fruit from the 1950’s? Count me in.

I found myself in just such a place a couple weeks ago perusing through an Irish Pub cookbook from the 80’s. Why was this in an antique store? More importantly, why was I looking at it? I turned to a recipe for Welsh rarebit, a recipe that on any other day I would’ve passed off as another toasted cheese sandwich but this one called for pickles and there is something about that cheesy-pickle combination that stops me in my tracks every time .

It’s been going ’round and ’round in my head ever since and I’ve finally come up with something that feels closer to home and even more decadent with stringy chihuahua cheese, Pacifico, and thick slices of cornbread as the base. I loaded it not with pickles, but pickled jalapeños. Bring. It. On.

While I was making this my husband asked me what I was doing. When I told him I was making a Mexican version of a Welsh rarebit he gave me a look like “Oh no you didn” but his opinion is neither here nor there since he can’t even eat it. I’m almost positive any other Latin person would totally approve. Maybe I’ve developed the next hottest food trend; Welsh-Mex. Maybe 30 years from now you’ll find my Welsh-Mex cookbook at some broke-ass antique store…… time will tell.

Mexican Rarebit

Yield: 4-6


  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 cups shredded chihuahua cheese
  • 1/4 cup whole milk
  • 1/2 cup Mexican pilsner-style beer, such as Pacifico
  • 1 tablespoon pickled jalapeño juice
  • 1 teaspoon ground cumin
  • 1 loaf Easy Cornbread
  • Pickled jalapeño slices, for garnish
  • Chopped tomato, for garnish
  • Cilantro leaves, for garnish


  1. Heat broiler to high and arrange a rack about 5 inches away from the heat.
  2. Melt butter in a medium saucepan over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until golden and soft, about 10 minutes.
  3. Add cheese, milk, and beer and cook until cheese is melted. Add pickle juice and cumin and stir until smooth. Remove from heat, add season with salt and pepper as needed. Cover to keep warm.
  4. Slice cornbread into thick slices and place on a foil-lined baking sheet. Toast cornbread under the broiler for 2-3 minutes. Flip and cover each slice with cheese sauce. Return to the broiler to until cheese is golden, about 2 minutes more.
  5. Top with pickled jalapeño slices, tomatoes, and cilantro. Serve immediately.

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  • Unknown July 25, 2014 at 1:51 pm

    such an awesome twist on the classic! xo aida

    • Kate Ramos July 25, 2014 at 5:27 pm

      Thanks girlie, you’re the sweetest!