Kamil Perry
Taco trucks, sometimes called loncheras (lunchboxes), are a common sight in Los Angeles, with over 3,000 licensed food trucks and carts roaming the city. While the signature item of a taco truck is often a carne asada taco, there are many other varieties to explore, including different types of cheese. The type of cheese used on a taco truck will depend on the specific menu offering, but common Mexican cheeses include queso fresco, a salty, crumbly, fresh cheese made with whole milk; queso añejo, the aged version of queso fresco; and Mexican manchego, which is usually made with cow's milk. Other cheeses used in Mexican cuisine include panela, a soft, white, slightly rubbery cheese made with skim milk, and Muenster, which is used grated on tacos and nachos.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft or semi-hard |
| Consistency | Similar to mozzarella |
| Taste | Salty |
| Type | Queso fresco, cotija, Colby-jack, Muenster, queso añejo, Mexican manchego, panela |
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What You'll Learn
Tacos and tostadas with shredded cheese
Tacos and tostadas are a delightful combination of meat and vegetables in a fresh flour or corn tortilla. Cheese is also a popular ingredient, especially in Tex-Mex cuisine. While Mexican cuisine traditionally does not include cheese in tacos, it is a common addition in American-Mexican restaurants.
When it comes to shredded cheese, there are several options to consider for tacos and tostadas. One popular choice is Monterey Jack, which is widely used in American-Mexican and Tex-Mex restaurants. It has a mild flavour and melts easily, making it perfect for tacos. Another option is a blend of cheeses, such as cheddar, Colby Jack, and Manchego, which can add a slightly sweet and nutty taste to your tacos and tostadas. This blend is often seasoned with taco spices to enhance the flavour.
If you're looking for an authentic Mexican cheese experience, you might opt for queso fresco or cotija. Queso fresco, or "fresh cheese," is soft, moist, and crumbly, similar to feta or ricotta. It's perfect for sprinkling over tacos and can be found wrapped in a banana leaf or corn husk. Cotija, on the other hand, is an aged cheese with a strong salty flavour. It is typically crumbled over tacos and other Mexican dishes, adding a dry and crumbly texture.
For vegan options, plant-based shreds like Chao offer a delicious alternative. These shreds have a pleasant vegetal flavour and can be spiced up with taco seasoning. They are an excellent choice for vegan taco nights, especially when served on seasoned veggie crumbles in a crunchy corn shell.
Whether you choose a single variety or a blend, shredded cheese can add a delightful creamy texture and a burst of flavour to your tacos and tostadas.
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Quesadillas with melted cheese
Quesadillas are a popular Mexican dish that can be made with a variety of cheeses. While some recipes call for a single type of cheese, others may use a blend of two or more cheeses to create a unique flavour and texture.
One of the most popular cheeses used in quesadillas is Oaxaca cheese. This white string cheese, named after the region it comes from, is soft and melts easily, making it perfect for quesadilla fillings. It is often compared to mozzarella due to its similar texture and melting properties. Another popular option is Asadero cheese, which has a subtle tanginess and excellent melting capabilities. It is commonly used in quesadillas and is sometimes referred to as "queso quesadilla."
Other cheeses that can be used in quesadillas include Chihuahua cheese, which is aged, firm, and yellow, and is often compared to cheddar. Manchego, a popular Mexican cheese made with cow's milk, is also a good choice for quesadillas as it melts easily and has a light yellow colour. For a salty flavour, Cotija cheese is a common ingredient in Mexican cuisine, although it does not melt easily and is typically crumbled over dishes like tacos and enchiladas.
While not traditionally Mexican, Monterey Jack cheese is often used in Tex-Mex recipes and blends well with other cheeses like Chihuahua and Asadero. It has good melting properties and is commonly used in quesadillas. In addition to these options, other cheeses such as Queso Blanco, Queso Fresco, and American cheese can also be used in quesadillas, depending on personal preference and availability.
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Queso fresco: a salty, crumbly cheese
Queso fresco, which translates to "fresh cheese", is a salty, crumbly cheese often used in Mexican cuisine. It is a mild, fresh, soft, and tangy white cheese that can be easily crumbled and sprinkled on top of dishes like enchiladas, tacos, and tostadas. It is traditionally made with raw cow's milk or a combination of cow and goat milk, giving it a slightly salty and tangy flavour. In the United States, pasteurized versions of queso fresco are commonly found in grocery stores.
Queso fresco is a versatile cheese that can be used in various dishes. It can be crumbled as a topping for tacos, enchiladas, chile rellenos, and other Mexican dishes. It can also be used as a filling for enchiladas, chile rellenos, and quesadillas. When heated, queso fresco softens but does not melt completely, making it a unique cheese to work with. It browns nicely, adding a golden colour to dishes.
The cheese is also a healthier option compared to other aged cheeses due to its lower sodium and fat content. It is suitable for those on a lacto-vegetarian diet and can be used as a garnish on salads, soups, sandwiches, and casseroles. Queso fresco is a great choice for those who want to add a salty and tangy flavour to their dishes while keeping the dish light and healthy.
Queso fresco is widely available in grocery stores, making it accessible for those who want to experiment with this cheese at home. It is also quite easy to make at home, as some sources suggest. This cheese is a fantastic option for those looking to add authentic Mexican flavours to their cooking.
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Queso añejo: a dry, salty cheese
Queso Añejo is a dry, salty cheese that is often used in Mexican cuisine, including in taco trucks. "Añejo" means "aged" or "vintage" in Spanish, and this cheese is typically aged for several months to develop its distinctive flavour and texture.
Queso Añejo is made from cow's or goat's milk and is similar in texture to feta cheese. It is a firm, crumbly cheese that can be easily grated or crumbled, making it a versatile topping for tacos and other Mexican dishes. The cheese has a sharp, salty flavour that can vary in intensity depending on the aging process and the type of milk used.
The saltiness of Queso Añejo adds a punch of flavour to tacos, and its dry texture means it can be stored for longer periods without spoiling, making it a practical choice for food trucks. It is often used as a topping for tacos al pastor, carnitas, or any variety of vegetarian tacos. The cheese adds a contrast of flavour and texture to the dish, enhancing the overall taste experience.
When used in taco trucks, Queso Añejo is typically crumbled or grated over the filling of the taco, adding a salty, tangy flavour to the other ingredients. It can also be mixed with other cheeses to create a blend of flavours and textures. Some taco trucks may even offer it as a side dish, paired with other salty or spicy snacks. The versatility of Queso Añejo makes it a popular choice for adding authenticity and flavour to Mexican cuisine.
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Mexican manchego: a cow's milk cheese
In Mexico and Spanish-speaking areas of the United States, the name manchego or queso tipo manchego is given to an industrialised cow's milk cheese. This variety of manchego has nothing in common with the Spanish version beyond the name. This cheese is similar in taste to Monterey Jack, which is also used in tacos and is often shredded. Mexican manchego is semi-soft, melts well, and is used as a table cheese and for cooking.
The Spanish version of manchego is made in the La Mancha region of Spain from the milk of the Manchega breed of sheep. It is aged between 60 days and 2 years and has PDO status, meaning that it can only be produced in certain provinces within the region of La Mancha. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, with a slight piquancy and a creamy texture. The designation queso manchego is protected under Spain's denominación de origen regulatory classification system.
Mexican manchego is sometimes sold as queso ibérico or ibérico cheese, which is made from a blend of cows', goats', and ewes' milk. This variety of manchego is not to be confused with the Spanish version, which is made from sheep's milk and has a very different taste and texture.
Queso fresco, a salty farmer-style cheese found at Latin American groceries, is also commonly used in Mexican cuisine and could be found in taco trucks.
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Frequently asked questions
Taco trucks use a variety of cheeses, including queso fresco, queso añejo, queso menonita, queso de canasta, queso chihuahua, and Mexican manchego.
The white shredded cheese used in tacos is likely queso fresco, a salty farmer-style cheese found at Latin American grocery stores. It is soft and almost spongy in texture and often sold wrapped in a banana or corn leaf.
The mozzarella of Mexico is quesillo, which is sold in Oaxaca. It is a ball of cheese created by rolling up broad skeins of string cheese.
Queso fresco is a fresh, soft, and almost spongy cheese made with whole milk. It is often sold wrapped in a banana or corn leaf and has a salty or non-salty taste. Queso añejo, on the other hand, is the aged version of queso fresco, often sold pre-grated and sprinkled on tacos for a touch of salinity.
In addition to the cheeses mentioned above, Mexican manchego, panela, and cotija cheeses are also commonly used in Mexican cuisine. Mexican manchego is made with cow's milk and is easy to shred and melt. Panela is a soft and white cheese made with skim milk, giving it a firmer and more flexible texture than queso fresco. Cotija is a crumbly cheese that adds a salty flavour to dishes.
