Patrick Oconnell
Queso is a Mexican dish made with melted cheese. The kind of cheese used varies depending on the region and the restaurant. In Mexico, Chihuahua, Cotija or Oaxaca cheese is most commonly used, while in the US, white American cheese is more common. Some recipes also call for the addition of milk, green chillies, and other seasonings.
| Characteristics | Values |
|---|---|
| Cheese type | Chihuahua, Cotija, Oaxaca, American, Cheddar, Monterey |
| Texture | Soft and almost spongy |
| Flavour | Milky |
| Seasonings | Green chillies, onion peppers |
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What You'll Learn
- Chihuahua, Cotija or Oaxaca cheese is what you'll find in Mexico
- White American cheese is used in Mexican restaurants in the US
- Monterey/American/cheddar blend is used in American restaurants
- Queso fresco is a fresh, whole milk cheese with a soft, almost spongy texture
- Queso añejo is the aged version of queso fresco
Chihuahua, Cotija or Oaxaca cheese is what you'll find in Mexico
Chihuahua, Cotija or Oaxaca cheese is what you'll mostly find in Mexico. However, if you're looking for a recipe for queso fundido (melted cheese), then Chihuahua is what you need. If you want to make it like east coast/midwest Mexican restaurants, you'll need to use white American cheese. This is because white American cheese has emulsifying properties and a milkier flavour that is more similar to queso. It's also used in Mexican restaurants in the SE USA, along with milk and green chillies.
If you're looking for a more authentic Mexican experience, you can cook Chihuahua cheese with Modelo Negro beer, fresh chillies and a squeeze of lime.
Queso fresco, or "fresh cheese", is made with whole milk and has a soft, almost spongy texture. It's often used sprinkled over beans or antojitos. Queso añejo, or "old cheese", is the aged version of queso fresco.
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White American cheese is used in Mexican restaurants in the US
In the US, Mexican restaurants use white American cheese to make queso. This is because white American cheese has a milkier flavour that is more similar to queso. It also offers the emulsifying properties of yellow American cheese. In Mexico, queso is made with Chihuahua, Cotija or Oaxaca cheese. However, if you want to make queso fundido (melted cheese), then Chihuahua is the best option.
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Monterey/American/cheddar blend is used in American restaurants
In Mexican restaurants, queso is typically made with Chihuahua, Cotija or Oaxaca cheese. However, if you're looking for a more authentic experience, you might find queso made with white American cheese, which is more commonly used in the east coast and midwest.
In American restaurants, a blend of Monterey, American and cheddar cheese is used to make queso. This blend is likely to be found in American restaurants that serve queso, as opposed to Mexican restaurants. This blend of cheeses is likely to be combined with milk and green chillies to create a spicy, creamy dip.
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Queso fresco is a fresh, whole milk cheese with a soft, almost spongy texture
When it comes to Mexican restaurant-style queso, the type of cheese used can vary. Some restaurants use white American cheese, while others use a blend of Monterey, American, and cheddar. In Mexico, you'll mostly find Chihuahua, Cotija, or Oaxaca cheese. For a recipe for "Queso Fundido" (melted cheese), Chihuahua is the cheese of choice. This cheese is also great for cheese dip, but if you want to recreate the style of east coast/midwest Mexican restaurants, white American cheese is the way to go.
To make Mexican restaurant-style queso at home, you can use white American cheese, milk, and green chilies. Simply dice the cheese and throw it in a pot on medium-low heat with milk and green chilies. Stir often and add more milk until you achieve your desired consistency. You can also adjust the spice level by adding more chilies.
No matter which type of cheese you choose, sodium citrate is essential for achieving the right texture and meltability. The formula for a basic queso is 100% grated cheese, 85% liquid (water or beer), and 4% sodium citrate.
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Queso añejo is the aged version of queso fresco
Queso añejo, or 'old cheese', is the aged version of queso fresco. It is made in the same way, but it is left to age, giving it a stronger flavour.
In Mexico, you will most commonly find Chihuahua, Cotija or Oaxaca cheese. However, if you are looking for a recipe for queso fundido (melted cheese), then Chihuahua is the best option. This cheese is great for cheese dip, but if you want to make it like they do in east coast/midwest Mexican restaurants, you should use white American cheese.
If you are in the SE USA, you will find that queso is made with white American cheese, milk, and green chillies. However, most American Mexican restaurants use ten-pound blocks of white American extra melt, with milk and seasonings.
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Frequently asked questions
Chihuahua, Cotija or Oaxaca cheese is what you'll mostly find in Mexico. However, if you're in the US, Mexican restaurants tend to use white American cheese.
Queso fresco, or 'fresh cheese', is made with whole milk and is soft and almost spongy in texture. It's often sold in Mexican markets wrapped in a banana or corn leaf.
If you want to make queso fundido (melted cheese), you'll need Chihuahua cheese. You can cook it with Modelo Negro beer, fresh chiles and a squeeze of lime.
