Frederic Melton
Mexican cuisine boasts a dazzling variety of cheeses, from soft, fresh cheeses to firm, aged varieties. Many Mexican dishes like tacos, enchiladas, burritos, and dips are incomplete without cheese. While traditional recipes did not originally call for cheese, many authentic recipes now include cheese as a garnish, stuffing, or flavour enhancer. When it comes to melted cheese, or queso, in Mexico, there are several types of cheese that are popular choices.
| Characteristics | Values |
|---|---|
| Cheese similar to Mozzarella | Queso Oaxaca |
| Cheese with a subtle tanginess | Asadero cheese |
| Cheese with a strong taste | Queso Chihuahua |
| Cheese similar to ricotta or cottage cheese | Requesón |
| Cheese similar to feta cheese | Queso Fresco |
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What You'll Learn
Best cheeses for melting
When it comes to Mexican cheeses that melt well, there are several options. Queso Oaxaca, named after the state of Oaxaca in Mexico, is a soft and creamy string cheese that melts well, making it perfect for quesadillas and stuffed chillies. Another good melting cheese is Queso Asadero, a soft, white, and creamy cheese with a mild taste, often used for pizzas, quesadillas, and queso fundido. Queso Chihuahua, also known as queso menonita, is a light yellow, aged, firm cheese with a strong taste similar to cheddar. It melts easily and is commonly used for stuffed chillies, tamales, and queso fundido. Requesón, a soft cheese similar to ricotta or cottage cheese, is mild and non-salty, making it a suitable filling for enchiladas, empanadas, and gorditos. Lastly, Queso Manchego, the Mexican version of the Spanish Manchego, is made with a combination of cow and goat milk. This light yellow cheese is similar to cheddar in flavour and melts well, making it ideal for quesadillas.
Outside of Mexico, there are several other cheeses that are renowned for their melting capabilities. Mozzarella, a mild and milky cheese, is often used on pizzas but can also be blended with other cheeses for cheese sauces or grilled cheese. For superior meltability, opt for full-fat, high-moisture mozzarella. Provolone is a good substitute for mozzarella, and it works well in sandwiches, baked dinners, and cheesesteaks. Fontina is another excellent melting cheese, known for its buttery and smooth texture, making it perfect for sauces, soups, and baked pasta dishes. When it comes to sandwiches, smoked provolone adds a unique depth of flavour to grilled cheese. Moving on to firmer cheeses, cheddar is a full-flavoured melter with a sharp, nutty taste. While aged cheddars may not be as stretchy as younger cheddars, they still melt well and are perfect for grilled cheese sandwiches. American cheese, often a blend of cheddar and Colby, is also a reliable melter, favoured by many chefs for its smooth and creamy texture. Muenster, a lesser-known cheese, is another excellent option, offering great flavour and melting capabilities. Lastly, while not a natural cheese, processed cheese products like Kraft Singles are designed to melt smoothly, making them popular for nacho cheese dips and sauces.
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Popular dishes with melted cheese
Mexico boasts a dazzling variety of cheeses, from soft and fresh to firm and aged, with many varieties that melt well. Here are some of the most popular dishes that feature melted cheese:
Quesadillas
Quesadillas are a classic Mexican dish that typically features melted cheese. Queso Oaxaca, a popular melting cheese from the state of Oaxaca, is a common choice for quesadillas. It has a mild, buttery flavour and a stringy texture similar to mozzarella. Queso Asadero, a creamy and mild-flavoured melting cheese from the state of Chihuahua, is also a popular choice for quesadillas. It has a subtle tanginess that adds depth of flavour.
Chiles Rellenos
Chiles Rellenos, or stuffed chilis, are often filled with melted cheese. Queso Chihuahua, also known as queso menonita, is a popular choice for this dish. It is a light yellow, aged, firm cheese with a strong flavour similar to cheddar. Queso Oaxaca is another excellent option for stuffed chilis due to its melting properties.
Enchiladas
Enchiladas are another Mexican dish that often features melted cheese. Requesón, a soft cheese similar to ricotta or cottage cheese, is a common filling for enchiladas. It has a mild, non-salty flavour and a spreadable consistency. Queso Enchilado, an aged and spicy cheese rolled in paprika, is another option for enchiladas. Its hard texture and tangy taste make it a unique and flavourful addition to this dish.
Queso Fundido
Queso Fundido is a delicious melted cheese dip that is typically served with chips. Queso Chihuahua is a popular choice for this dish as it melts easily and has a strong flavour. Queso Asadero is also used in queso fundido, providing a mild and creamy flavour.
Tacos, Burritos, and Nachos
Melted cheese is also a popular addition to tacos, burritos, and nachos. Queso Asadero, with its excellent melting properties and mild flavour, is an ideal choice for these dishes. Monterey Jack, although not a traditional Mexican cheese, is also commonly used in Tex-Mex recipes and can add a wonderful melted texture.
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How to order melted cheese in a restaurant
Ordering melted cheese in a Mexican restaurant can be a mouth-watering experience, with a dazzling variety of cheeses to choose from. Here are some tips on how to order melted cheese like a pro:
First, familiarize yourself with the types of Mexican cheeses commonly used for melting. One of the most popular choices is Queso Oaxaca, known for its stringy texture and mild, buttery flavour. It melts beautifully and is a versatile option for dishes like quesadillas, nachos, and tacos. Another excellent melting cheese is Queso Asadero, which has a creamy, smooth texture and a subtle tanginess. It's often used in quesadillas and is sometimes called "queso quesadilla." For a more robust flavour, consider Queso Chihuahua, which has a strong taste similar to cheddar and melts easily, making it perfect for stuffed chilies and tamales.
When ordering melted cheese, consider the dish you want it with. For example, if you're ordering a quesadilla, any of the above-mentioned cheeses would be a great choice. If you're feeling adventurous, you could even ask for a combination of cheeses to create a richer flavour profile. On the other hand, if you're ordering a dip, you might want to go for a classic queso fundido, which is a melted cheese dip often made with queso Chihuahua or Monterey Jack.
Don't be afraid to ask for recommendations. The waitstaff at Mexican restaurants are usually well-versed in their cheese options and can guide you towards the best choice for your taste preferences. They may even be able to offer suggestions for unique combinations or special menu items featuring melted cheese.
Lastly, feel free to get creative! Mexican cuisine is all about bold flavours and experimentation. Why not try adding melted cheese to other dishes like burritos, enchiladas, or even as a topping for tacos? Remember, the beauty of Mexican cheese is its ability to complement and enhance other spices and flavours, so don't hold back on the heat and seasonings.
By following these tips, you'll be well on your way to enjoying the ultimate melted cheese experience in a Mexican restaurant. So, go ahead and indulge in the delightful world of queso!
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Different types of cheese dips
There are many different types of cheese dips to try when in Mexico, and they are a common addition to Mexican meals. The dips are often called "queso", the Spanish word for cheese, and they are usually made with real cheese.
One of the most popular types of queso is Queso Fundido, which is a melted cheese dip eaten with chips. This is usually made with a light yellow, aged, firm cheese called Queso Chihuahua, which has a strong taste similar to cheddar. However, other types of cheese can be used, such as Monterey Jack, which is a common ingredient in Tex-Mex recipes, or a blend of Cheddar and Jack cheese.
Queso Asadero is another Mexican cheese that is great for melting and is often used in quesadillas, or even on pizzas. It is soft, white, and creamy with a mild taste.
Queso Oaxaca is a type of white string cheese that is quite soft and melts well, making it perfect for dishes that require melted cheese, such as quesadillas and stuffed chillies.
There are also various recipes for Mexican cheese dips that can be made at home. Some recipes include ingredients such as milk, butter, mozzarella, pepper jack, and Monterey jack. Spices like cayenne or jalapeños can be added to increase the heat, and meats such as ground beef or sausage can also be added.
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History of cheese in Mexico
Cheese is now a staple of Mexican cuisine, but its history in the country is relatively short. Before the arrival of Europeans in Mexico, dairy products were not part of the Mesoamerican diet, and cheesemaking was unknown. The Spanish conquistadors brought cows, goats, and sheep to the New World in the 16th century, introducing dairy to the region. The Spanish also brought cheesemaking techniques and began producing cheeses of Spanish origin, such as Manchego. During the colonial period, cheesemaking evolved to suit the mixed tastes of the European settlers and indigenous peoples, leading to the development of distinct Mexican cheeses.
The earliest regions to become known for their cheese production were the Altos de Jalisco and the Comarca Lagunera area in Coahuila and Durango, which remain major producers of dairy products today. Other major cheese-producing areas include Chihuahua, Oaxaca, Querétaro, Aguascalientes, Jalisco, Guanajuato, San Luis Potosi, Michoacán, Puebla, Tlaxcala, Toluca, and Chiapas. Most cheeses in Mexico are produced using cow's milk, with some made from goat's milk. While sheep milk cheeses have gained popularity in recent decades, most sheep in Mexico are raised for wool and meat.
Mexico has a rich variety of cheeses, with between 20 and 40 different types of artisanal cheeses, depending on the classification. Some cheeses, such as Oaxaca and panela, are made throughout the country, while many others are regional specialties known only in certain areas. The most popular fresh cheeses, which are aged for only a few days, include queso fresco, panela, and asadero. These soft, melting cheeses are commonly used in dishes such as quesadillas, chiles rellenos con queso, and molletes. Other well-known Mexican cheeses include queso Chihuahua, a semi-hard melting cheese; Cotija, a salty, aged cheese similar to Parmesan; and requesón, a soft, spreadable cheese similar to ricotta.
Despite the long history of cheesemaking in Mexico, the country lags behind Europe in terms of quantity and variety. Most cheeses are produced by small farms and local artisans, who sell their products within Mexico. However, in recent decades, there has been a push towards large-scale cheese production, with about 50% of Mexico's milk and cheese production now occurring on a larger scale with modern equipment and national distribution. Unfortunately, the use of raw milk in cheesemaking has led to food safety concerns, particularly with unaged fresh cheeses, resulting in restrictions on the import of Mexican cheeses to the United States.
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Frequently asked questions
Some popular Mexican cheeses that melt well include Queso Oaxaca, Asadero, Chihuahua, and Manchego.
Mexican restaurants typically use Monterey Jack, Asadero, or Oaxaca cheese for queso.
Asadero cheese is a good substitute for Oaxaca cheese as it has similar flavours and excellent melting properties.
Cheddar cheese or Monterey Jack cheese can be used as substitutes for Chihuahua cheese.
Ordering melted cheese in Mexico is as simple as asking for "queso fundido". This is a popular dish where melted cheese is served as a dip with chips.
