Cream (from Greek chrisma, literally "an anointing") is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.

will no longer serve any cheese made with milk from cows treated with the synthetic hormone rBGH (recombinant bovine growth hormone). That will make Chipotle the first national restaurant chain to eliminate rBGH entirely from items on its menu. Chipotle began serving 100% rBGH-free sour cream last year, and has begun shifting to rBGH-free chees

This is it folks, the World's Largest Nachos! Weighing in at 1,258.33 kilograms (2,774lbs), this Mexican monstrosity contained 241kg (531lb) of Refried Beans, 616kg (1,358lb) of Corn Chips, 280kg (617lb) of Cheese, 12kg (26lb) of Jalapeno's, 38kg (83lb) of Guacamole, 42kg (92lb) of Sour Cream, 26kg (57lb) of Salsa, and half a kilo (1lb) of garnish.

MEXICO CITY -- Worried by the global proliferation of deep fat-fried chimichangas, fajitas, margaritas and fried ice-cream, the Mexican government is recruiting U.S. and Canadian restaurateurs to set the world straight on what is real Mexican food.

MEXICO CITY — Worried by the global proliferation of deep fat-fried chimichangas, fajitas, margaritas and fried ice-cream, the Mexican government is recruiting U.S. and Canadian restaurateurs to set the world straight on what is real Mexican food.

Recipe provided from Gannett News Service, from Roberto Santibanez's "Rosa's New Mexican Table"