Think of Cotija as the Parmesan of Mexican cheeses. Use it crumbled or grated to top off salads, soups, enchiladas, and tacos. Monterey Jack is a decent, although not as flavorful, substitute. Celebrate Cinco de Mayo with your hands wrapped around these fish tacos finished with the authentic tang of Cotija cheese.
Make fit and fast Baja fish tacos with mango salsa »
Crema 2 of 9
Crema is similar to crÃ¨me fraÃ®che and makes a delicious, creamy topping for tostadas, tacos, and enchiladas. Top a steaming bowl of this chicken enchilada soup with a heaping spoonful of crema for a tart, velvety finish.
Make chicken enchilada soup »
Asadero is another melting cheese and is used to make a popular Mexican version of fondue called fundido. Give Cinco de Mayo a flavorful twist by serving this wild mushroom queso fundido. You could also use other Mexican melting cheeses, like quesadilla or even mild cheddar.
Make wild mushroom queso fundido »
Panela is made by straining whole milk curds and is best eaten as a snack or on top of salads. Top a cool and crispy taco salad with crumbled panela for a traditional Mexican twist on a dinner classic.
Make Ra's taco Salad »
Requesón 7 of 9
If you can get your hands on requesón, a Mexican version of ricotta, buy it! It's lower in fat, has more flavor, and can be used in any recipe that calls for ricotta. Add a few dollops of creamy requesÃ³n on top of this taco pizza recipe for authentic Cinco de Mayo flavor even the most intense pizza purist will adore.
Make Taco Pizza »
Queso fresco is tangy like goat cheese and makes a flavorful and creamy finishing cheese for all sorts of Mexican food. Many Mexican restaurants top beans with a sprinkling of queso fresco. Make this traditional chilaquiles recipe topped with queso fresco this Cinco de Mayo for a hearty breakfast — or even dinner!
Make chilaquiles »
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