Bushra Griffith
Mexican cuisine is known for its vibrant flavours and colours, and cheese is an important ingredient in many Mexican dishes. From tacos to enchiladas, quesadillas to chile relleno, cheese is a key component in Mexican cooking. But which cheese is the best for Mexican food? There are several varieties of Mexican cheese that are commonly used, including Queso Cotija, Queso Oaxaca, Queso Fresco, Queso Panela, and Manchego. These cheeses offer different flavours and textures, from mild and creamy to salty and crumbly, and can be used in a variety of dishes. Outside of Mexico, other cheeses such as Monterey Jack and Cheddar are sometimes used as substitutes.
Cheeses that go well with Mexican Food
| Characteristics | Values |
|---|---|
| Cheese used in American Mexican restaurant tacos | White American, Velveeta |
| Cheese used in Mexican restaurants | Queso Cotija, Queso Oaxaca, Queso Fresco, Queso Panela, Enchilado |
| Cheese used in Mexican-inspired dishes | Cotija, Asadero, Manchego, Oaxaca |
| Cheese used in Quesadillas | Panela, Oaxaca, Asadero |
| Cheese used in Enchiladas | Cotija, Oaxaca |
| Cheese used in Chile Relleno | Oaxaca |
| Substitute for Mexican cheese | Monterey Jack, Cheddar |
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What You'll Learn
Queso Oaxaca: a mozzarella-like, ultra-melty cheese
Queso Oaxaca, also known as Asadero, is a soft white string-like cheese from the state of Oaxaca, Mexico. It is similar to mozzarella in texture and has a flavour comparable to unaged Monterey Jack or a young mild cheddar. It is known for its ability to melt and is described as mellow and buttery. Oaxaca is a semi-hard cheese made with a mixture of cow and goat milk. It is sold as rolled-up balls of flat ropes that pull apart like string cheese. It is a very versatile cheese and can be used in a variety of dishes. For example, it can be melted on black bean Enfrijoladas or used as a filling for Chile Relleno. Oaxaca can also be used interchangeably with Monterey Jack and Cheddar.
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Queso Fresco: a mild, fresh cheese that crumbles easily
Queso Fresco is a fresh, mild cheese that crumbles easily. It is one of the most popular Mexican cheeses due to its versatility. It has a soft and grainy texture, allowing it to be easily crumbled, grated, melted, or shredded. This makes it ideal for various dishes. For example, it can be shredded on tacos and tortas, melted in enchiladas and burritos, or crumbled on salads and soups.
Queso Fresco is also known as Adobera cheese, originating from the Jalisco area of Mexico. Its name comes from its resemblance to adobe bricks, as it is sold in small rectangular pieces. The cheese is ivory in colour and has a mild taste, making it a perfect base for many dishes. Its mild flavour and soft texture make it a great choice for those who are not accustomed to strong-tasting cheeses.
Queso Fresco is often used in Mexican recipes, such as enchiladas, tacos, and quesadillas. It can be a great addition to dishes that require melted cheese, as well as those that benefit from a crunchy texture, like salads. The cheese is also a good substitute for dishes that traditionally use feta or Parmesan cheese, as it has a similar salty flavour.
Queso Fresco is a versatile and tasty option for those who enjoy Mexican cuisine or are looking to add a new flavour to their dishes. Its mild taste and easy crumbling texture make it a popular choice for chefs and food enthusiasts alike.
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Queso Cotija: a salty, crumbly cheese, similar to Parmesan
Queso Cotija, a salty, crumbly cheese similar to Parmesan, is a staple in Mexican cuisine. It is made from cow's milk and originates from the town of Cotija in the state of Michoacán, in western Mexico. This hard cheese has a salty flavour and a crumbly texture, often likened to feta cheese. However, it is distinct from feta as it does not melt, which makes it the perfect topping for a variety of Mexican dishes.
Cotija cheese is incredibly versatile and can enhance the flavour of many Mexican meals. It is commonly sprinkled on top of salads, soups, and tostadas, adding a salty kick to these dishes. It is also a popular choice for garnishing tacos, where its salty, crumbly texture can complement the other ingredients. While it may not be the best choice for dishes like queso dips that require melted cheese, Cotija adds a unique flavour and texture to a variety of Mexican dishes.
In addition to its culinary uses, Cotija cheese also has cultural significance in Mexico. It is one of the key cheeses used in traditional Mexican recipes, even though most of these recipes did not originally include cheese. This is because cows and goats, which produce the milk necessary for cheese-making, were not native to Mexico before the arrival of Europeans. Now, Cotija cheese is an integral part of Mexican cuisine and culture, contributing to the unique flavour profiles and textures of many beloved dishes.
When choosing Cotija cheese for your Mexican culinary adventures, it is important to consider its quality and freshness. Look for reputable sources or speciality stores that offer authentic Mexican cheeses. Additionally, storing the cheese properly will help maintain its flavour and texture. Keep it refrigerated and follow the storage instructions provided by the manufacturer to ensure its longevity.
Whether you're crafting tacos, sprinkling it over a salad, or adding a salty twist to your favourite Mexican dish, Queso Cotija is a delicious and versatile choice. Its similarity to Parmesan, combined with its unique flavour and texture, makes it a true standout in the world of Mexican cheeses. So, the next time you're planning a Mexican-themed meal or craving a taste of Mexico, be sure to add some Queso Cotija to your shopping list!
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Queso Panela: a soft, creamy cow's milk cheese
Queso Panela, also known as "basket cheese", is a soft, creamy cow's milk cheese from Mexico. It is a versatile cheese that can be crumbled on top of a salad or enjoyed on its own, either fried or baked. Panela is a semi-soft, white cheese made from skim milk. It is firm, flexible, and holds its shape when heated, making it ideal for frying thick slices in olive oil. When baked, it softens and becomes spreadable, making it perfect for tortilla chips or crackers.
Queso Panela is a curd-style cheese made by heating skim milk and adding rennet to encourage the milk to form curds. The curds are then cut and placed in a cheesecloth, seasoned with sea salt, and left to drain. This process results in a smooth, fresh cheese with a mildly tangy flavour. With one of the highest production volumes of any Mexican cheese, it is one of the country's most used and loved cheeses.
Queso Panela is commonly used in traditional Mexican dishes such as chiles rellenos, quesadillas, and ensalada de nopales. It can be crumbled or cubed over a salad or sliced for a rich torta. Panela's versatility extends beyond savoury dishes, as it can be baked with puff pastry and guava paste for a sweet treat. Its ability to blend well with pastes and sauces makes it a popular choice for adding a spark of flavour to any meal.
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Monterey Jack and Cheddar: common substitutes for Mexican cheeses
Mexican cuisine is known for its delicious cheeses, from fresh Queso Fresco to creamy Oaxaca to aged Cotija. However, if you don't have access to these Mexican cheeses, Monterey Jack and Cheddar are excellent substitutes. These two cheeses have similar consistencies, textures, and tastes to some of the more common Mexican varieties.
Monterey Jack, in particular, shares many characteristics with Oaxaca cheese, also known as Quesillo in its region of origin. This Mexican cheese is semi-hard and white, with a flavour similar to unaged Monterey Jack. It is sold as rolled-up balls of flat ropes that pull apart like string cheese, making it excellent for melting. Its texture is comparable to mozzarella, while its flavour is similar to a young Monterey Jack. As such, Monterey Jack is a suitable substitute for Oaxaca cheese in Mexican dishes.
Cheddar cheese, on the other hand, is a versatile option that can be used in various dishes. While it may not be an exact match in flavour or texture to any specific Mexican cheese, its mild and salty taste, and shreddable texture make it a suitable substitute in many Mexican recipes. Cheddar is often included in shredded Mexican cheese blends, alongside other cheeses like Monterey Jack, Asadero, and Queso Quesadilla.
Both Monterey Jack and Cheddar can be used interchangeably with cheeses like Queso Asadero, Chihuahua, and Oaxaca, making them versatile substitutes for Mexican dishes. These two cheeses are readily available in most places, making them convenient options when authentic Mexican cheeses are not accessible.
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Frequently asked questions
Some Mexican cheeses that can be found in most supermarkets include Queso Cotija, Queso Oaxaca, Queso Fresco, Queso Panela, and Enchilado.
Cheese is used in many Mexican dishes, including quesadillas, enchiladas, tacos, burritos, tortas, chile relleno, and more.
If you don't have access to Mexican cheese, you can substitute it with Monterey Jack or Cheddar, as they have similar consistencies, textures, and tastes.
There is no definitive answer to this question, as it depends on personal preference and the type of tacos being made. However, some popular options include shredded Mexican blends, Monterey Jack, Cheddar, Asadero, and Queso Quesadilla.
