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Cerveza is the Spanish word for beer and is commonly used in cooking to add flavor, tenderize meats, and create moisture in dishes like stews, breads, and batters.

Store cerveza in a cool, dark place, away from heat and sunlight. Once opened, keep it refrigerated and use within a few days for the best flavor.

Cerveza is great for marinating meats, making beer-battered fish, stews, chili, bread, and sauces.

The carbonation can make batters lighter and crispier, while the enzymes help tenderize meats.

For batter recipes, cold cerveza is best to achieve a light, crispy texture. For marinades and stews, temperature is less critical.

Opened cerveza should be used within 1-2 days for the best flavor and carbonation.

You might need to reduce other liquids in the recipe, as cerveza adds moisture, and taste before adding salt as beer can have a bitter edge.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, you can use any type of beer in cooking, but the flavor and color will affect your dish. Lighter beers produce a milder flavor, while darker beers add depth and richness.

If you can't use cerveza, you can substitute with non-alcoholic beer or sparkling water, but the flavor profile will change slightly.

Much of the alcohol evaporates during cooking, especially with extended heat exposure, but some may remain depending on cooking time and method.

Yes, cerveza is sometimes used in desserts like cakes, cupcakes, and even ice creams to add unique flavors.

Most of the alcohol cooks off with heat, but if you’re concerned, choose recipes with longer cooking times or substitute with non-alcoholic beer.

Yes, stale or skunky beer can impart off-flavors to your dish, so always use fresh cerveza.

Clean surfaces and utensils promptly to avoid any sticky residue from brewing sugars in cerveza.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.