Hot Honey Recipe

Name: Barrio Tacos Lakewoods Hot Honey Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 oz queso fresco; 2 tbs fresh chives, thinly sliced; 1 tsp freshly cracked black pepper; 1 cup mild honey (e.g., clover); 1 tbs apple cider vinegar; 1 tsp crushed red pepper flakes; 1 tsp smoked paprika (optional, for depth); 1 tsp fine salt; 6 slices thick-cut bacon; 2 tbs brown sugar (optional, for candied bacon); 1 tsp ground black pepper; 16 pieces toasted baguette slices or crackers; 1 cup microgreens or small basil leaves (optional)

Inspired by Barrio Tacos Lakewood

Time40m

Serves4

queso fresco, hot honey, bacon

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Ingredients

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Cheese & Finish

8 oz queso fresco

2 tbs fresh chives, thinly sliced

1 tsp freshly cracked black pepper

Hot Honey

1 cup mild honey (e.g., clover)

1 tbs Apple cider vinegar

1 tsp Crushed red pepper flakes

1 tsp smoked paprika (optional, for depth)

1 tsp fine salt

Bacon

6 slices thick-cut bacon

2 tbs brown sugar (optional, for candied bacon)

1 tsp ground black pepper

To Serve

16 pieces toasted baguette slices or crackers

1 cup microgreens or small basil leaves (optional)

Method

Bacon

Bake the bacon

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. If using candied bacon, sprinkle both sides of each bacon slice with brown sugar and press lightly to adhere, then grind a little black pepper over them. Arrange bacon in a single layer on the rack.

Bake for 12–18 minutes, depending on thickness and desired crispness. Rotate the pan halfway through for even browning. When bacon is deeply golden and crisp, remove from oven and transfer to a paper towel–lined sheet. Let cool 2–3 minutes, then chop or crumble into bite-sized pieces.

Hot Honey

Make hot honey

Combine honey, crushed red pepper flakes, smoked paprika (if using), apple cider vinegar, and salt in a small saucepan. Warm gently over low heat, stirring occasionally, just until the honey becomes runny and the flavors meld — about 4–6 minutes. Do not boil. Taste carefully (it will be hot); adjust heat by adding more red pepper flakes for spice or a splash more vinegar to brighten.

Allow the mixture to cool for 10–15 minutes so the infused heat mellows slightly. If you prefer a smoother honey with less visible flakes, strain through a fine mesh sieve into a heatproof bowl; otherwise leave the flakes in for texture and appearance. Keep warm or at room temperature until serving.

Cheese & Assembly

Prepare the queso fresco

Crumble the queso fresco into bite-sized chunks or large crumbles and place in a shallow serving dish or on a platter. Lightly crack black pepper over the cheese and scatter the sliced chives on top.

Sprinkle the chopped bacon evenly over and around the queso fresco.

Drizzle the hot honey generously over the cheese and bacon. Start with 2–3 tablespoons, then add more to taste so the cheese is glossy but not swimming in honey.

Garnish with microgreens or basil if using. Serve immediately with toasted baguette slices or crackers for spreading or scooping. Provide extra hot honey on the side.