Raclette Paraiso

The Hotel Paraiso in San Cristobal de Las Casas was

a block down the street from our long-time home in

Mexico. It is a charming small hotel, artfully

composed of several grand old houses in the historic

district. What’s more, it is probably the best dining

room in town with a consistency and thoughtful

service. The owner, who is Swiss, brought his recipe

for raclette to the mountains of Mexico, and it is

only available when the proper cheeses were

available. You may use any meltable cheese or a

combination of them in my version of this dish.

We like Gouda, Swiss, Gruyere, with a touch of Brie.

This may be set up on a buffet with chafing dishes

and small hors d’oeuvres plates or served informally

from a casserole dish on a coffee table.

2 pounds of small red potatoes, boiled and sliced

1 red onion, thinly sliced and marinated in lemon juice

1 pound of cheese

1 cup of sliced pickles, both sweet and dill

Arrange single servings of hot potatoes on each plate

with the onions and pickles close at hand. Place sliced

cheese in a casserole and broil for about five minutes

or until it is melted. Spoon cheese over potatoes, add

sea salt and freshly-ground black pepper to taste and

enjoy with the condiments.