Queso relleno is a hollowed wheel of Edam cheese stuffed with picadillo (spiced ground pork), wrapped in muslin and steamed until the cheese softens, served with k'ool (white sauce) and tomato sauce.

The dish is the Yucatán's tribute to Caribbean and Dutch trade routes that brought Edam (queso de bola) to the peninsula in the colonial era, married with Spanish-influenced picadillo. It became a celebration dish for Yucatecan weddings and Sunday lunches.

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