Andy Montoya
There are many types of cheese used in Mexican cuisine, and some are more popular in taquerias than others. While Mexican tacos traditionally feature cilantro, raw onion, and salsa toppings, cheese is a popular ingredient, especially in Tex-Mex cuisine. Cheeses used in Mexican food are typically made from cow's milk, with the occasional use of goat's milk. Popular types of cheese used in tacos and by taquerias include queso fresco, queso Oaxaca, and cotija.
| Characteristics | Values |
|---|---|
| Common types | Queso Fresco, Cotija, Queso Blanco, Queso Oaxaca, Queso Añejo |
| Texture | Crumbly, soft, moist, dry, melty |
| Taste | Mild, salty, sour, milky, creamy |
| Animal source | Cow, goat |
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What You'll Learn
- Queso Fresco: a soft, crumbly, salty cheese, often used as a topping
- Cotija: a hard, crumbly cheese, used in dishes like elote, fajitas, and tacos
- Queso Oaxaca: a melting cheese, similar to mozzarella, used in quesadillas
- Queso Asadero: a mild, melting cheese, used in quesadillas and tacos
- Cheddar: a common taco topping, or used to make cheese taco shells
Queso Fresco: a soft, crumbly, salty cheese, often used as a topping
Queso fresco, which translates to "fresh cheese", is a popular choice of cheese used in Mexican dishes. It is typically made from cow's milk, although some varieties are made from a mixture of cow and goat milk. This cheese is known for its mild, salty, and slightly sour taste. Its texture is soft, moist, and crumbly, resembling feta or ricotta. This makes it ideal for sprinkling over antojitos (appetizers), beans, and tacos, as well as for garnishing grilled vegetables or soups.
Queso fresco is often sold wrapped in a banana leaf or corn husk. It is a whole milk cheese, which means its saltiness can vary. One variety of queso fresco is queso blanco, or "white cheese". This type of cheese is made from cow's milk and melts easily, making it a popular choice for Mexican dishes.
As a topping, queso fresco adds a salty profile that pairs well with Mexican food. It can be used as a garnish or topping for tacos, beans, and soups, enhancing the flavour of these dishes. Its crumbly texture and salty flavour make it a distinctive and popular choice for adding an authentic Mexican flavour to various dishes.
When compared to other cheeses, queso fresco stands out for its freshness and mild flavour. It is not aged like some other cheeses, resulting in a softer and moister texture. This quality makes it ideal for sprinkling or spreading, as it adds flavour without overwhelming the dish. Its mildness also allows the flavours of other ingredients to shine through.
In conclusion, queso fresco is a versatile and popular cheese used in Mexican cuisine, particularly as a topping or garnish. Its soft, crumbly, and salty characteristics make it a distinctive and delicious addition to a variety of dishes, from appetizers to main courses. Its mild flavour and texture make it a favourite among those seeking an authentic Mexican culinary experience.
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Cotija: a hard, crumbly cheese, used in dishes like elote, fajitas, and tacos
While cheese is not a common ingredient in traditional Mexican tacos, it is often used in Tex-Mex cuisine. Crumbly cheeses like queso fresco or queso añejo, or creamy cheeses like crema, are popular toppings or garnishes for tacos. Cotija, a hard and crumbly cheese, is a popular choice for tacos, elote, fajitas, and enchiladas. It is typically made from cow's milk and has a salty flavour. When heated, Cotija softens slightly, making it perfect for sprinkling over tacos and other dishes.
Cotija cheese is a popular choice for tacos, especially in northern Mexico, where it is often used in place of queso fresco. It adds a salty, savoury note to the dish and pairs well with other traditional taco ingredients such as cilantro, onion, and salsa. The cheese is also used in other Mexican dishes like elote, a popular street food made with grilled corn, and fajitas, where it adds a savoury kick to the dish.
The use of Cotija cheese in tacos and other Mexican dishes has become more common over time, with some taquerias in Mexico and the United States offering it as an option. While it may not be traditional in all regions, it has gained popularity due to its unique flavour and texture. The cheese is also used in other Mexican dishes, such as enchiladas, where its melting properties are advantageous.
Cotija cheese is a versatile ingredient that can enhance the flavour of various dishes. Its salty, tangy flavour and crumbly texture make it a popular choice for sprinkling over tacos, elote, and other Mexican dishes. The cheese is also used in fajitas and enchiladas, where it adds a savoury note and melts slightly when heated. For those who enjoy a salty, tangy flavour, Cotija cheese is a perfect addition to tacos and other Mexican cuisine.
Overall, Cotija cheese is a delicious and versatile ingredient that adds a unique flavour to Mexican dishes. While it may not be traditional in all regions, it has gained popularity and is now commonly used in tacos, elote, fajitas, and enchiladas. Its salty, crumbly profile sets it apart from other cheeses and makes it a favourite among those who enjoy a savoury kick in their dishes. So, the next time you're looking to spice up your taco night, consider adding some Cotija cheese to your dish!
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Queso Oaxaca: a melting cheese, similar to mozzarella, used in quesadillas
Queso Oaxaca, also known as quesillo or queso de hebra, is a white, semi-hard, low-fat cheese that originated in Mexico. It is similar to mozzarella or string cheese in texture and is one of the best types of cheese for melting inside or on top of Mexican dishes. It is the most common cheese used inside quesadillas, which are tortillas filled with cheese and sometimes other ingredients.
To make Oaxacan Cheese Quesadillas, heat butter or oil in a pan over medium-high heat. Place a chunk of Oaxaca cheese on one half of a tortilla, topped with an epazote leaf or two. Epazote is an herb popular in southern Mexican cooking with a distinctive flavour that tastes like a combination of basil, oregano, anise, citrus, pine, mint, and mustard greens. Sauté for 30 seconds or so, until the cheese begins to melt, then fold the tortilla and sauté for another 30 seconds per side until the tortilla is lightly browned and the cheese is completely melted.
Oaxaca cheese is also used in dishes such as nachos, grilled cheese, enchiladas, and chilaquiles. It can be stored in the fridge for 2-3 weeks and is a good substitute for mozzarella in dishes such as pizza.
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Queso Asadero: a mild, melting cheese, used in quesadillas and tacos
Mexican food is known for its diverse flavours, from fresh vegetables to a variety of spices. One common ingredient found in many Mexican dishes is cheese, which is typically made from cow's milk. While cheese is not a common ingredient in traditional Mexican tacos, it is often included in taco recipes in Tex-Mex cuisine.
One such cheese variety is Queso Asadero, a mild, melting cheese commonly used in quesadillas and tacos. Queso Asadero is known for its ability to melt easily, making it perfect for creating a melty layer in tacos or as a filling in quesadillas.
Asadero cheese is characterised by its mild flavour and smooth texture, which complements the other ingredients in Mexican dishes without overpowering them. It is often used as a topping or garnish, adding a creamy and savoury element to the dish.
When used in tacos, Queso Asadero is typically placed on top of a flour tortilla as it grills. Once the tortilla is crispy and the cheese has melted, the meat and vegetables are added, and the tortilla is folded in half to create a crispy, cheesy treat. This technique enhances the flavour and texture of the taco, making it a popular choice for those who enjoy the combination of melted cheese and crispy tortilla.
In quesadillas, Queso Asadero is often used as the primary filling, paired with other ingredients such as vegetables or meat. The melted cheese helps to hold the quesadilla together, creating a delicious and satisfying dish. Its mild flavour also makes it a versatile option, allowing the flavours of other ingredients to shine through.
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Cheddar: a common taco topping, or used to make cheese taco shells
Cheddar cheese is a common topping for tacos, especially in Tex-Mex cuisine. It can also be used to make cheese taco shells. To make cheese taco shells, melt cheddar cheese on a baking sheet until it forms a disk, then shape it into a hard taco shell.
While cheddar cheese is a popular choice for taco toppings, traditional Mexican tacos typically do not include cheese. Instead, they feature cilantro, raw onion, and salsa toppings. However, some Mexican restaurants, particularly those serving Tex-Mex cuisine, have started to include cheese in their taco recipes.
There are several types of Mexican cheeses that are commonly used in tacos. One popular option is Queso Fresco, which is a soft, moist, and crumbly cheese made from cow's milk or a mixture of cow and goat milk. It has a mild, salty, and slightly sour taste, similar to feta or ricotta cheese. Another option is Queso Añejo, which is an aged version of Queso Fresco with a harder and drier texture, often sold pre-grated like Parmesan.
Other Mexican cheeses that can be used in tacos include Queso Oaxaca, also known as Quesillo, which is similar to mozzarella cheese and melts well. Cotija cheese is another option, which is typically hard and crumbly but can be softened with heat. Finally, Queso Blanco, a mixture of cottage cheese and mozzarella, is also used in Mexican dishes.
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Frequently asked questions
Taquerias use a variety of cheeses, including queso fresco, queso Oaxaca, and queso asadero.
Queso fresco is a soft, crumbly cheese with a mild, salty flavour. It is often used as a topping for tacos, beans, and soups.
Queso Oaxaca and queso asadero are both melting cheeses with a mild flavour. Queso Oaxaca is similar to mozzarella, while queso asadero is similar to Monterey Jack.
