Q: About a year and a half ago we moved to a different state, and had to leave behind our favorite authentic Mexican restaurant. I have been working to recreate these dishes at home, but I can’t figure out the cheese they use. It is a white, shredded cheese that has a very salty flavor. It is about the consistency of mozzarella, but has a much stronger flavor.
Is anyone familiar with what this might be?
Sent by Alaina
Editor: Alaina, I think that the cheese you're looking for is queso fresco — a squeaky, salty farmer-style cheese found at Latin American groceries (and in some mainstream grocery stores as well). Here's a little more about it:
It is also extremely easy to make at home. You can try making it with part goat's milk and part cow's milk for a really authentic flavor.
Readers, any more tips for Alaina?
Related: Recipe: Bean Chilaquiles with Avocado & Queso Fresco
(Image: MexGrocer.com)
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Comments (26)
I think you are referring to Queso Oaxaca.
I always thought they used Monterey Jack..
I don't remember my Abuelita ever using this, but I drizzle crema on my chilaquiles. Also, I use cotija and ranchero cheese from time to time. I think the main issues with authentic Mexican food and cheese is that Mexican food is not blanketed in melted cheese, as you would see in a typical "Mexican" restaurant. The same thing goes for meat, but that is a "good question" for another day :).
Q2, I agree with you. Queso Oaxaca has the stringy, shredded quality.
Queso Fresco is more curd-like and breaks off into crumbles. It's more like paneer.
Probably either Queso Fresco or Cotija cheese.
It is most definitely queso oaxaca.
definitely Queso Oaxaca.
queso Oaxaca or Panela. The crumbly salty dry cheese (kinda pungent) is Cotija. The wet crumbly mild tasting cheese is queso fresco
You see a lot of Queso Chihuahua used in Chicago-area Mex -- it's somewhere between a Jack and a Mozz in flavor.
Cotija is very dry and crumbly -- somewhere between feta and parmesan, probably not what the OP is talking about.
It's queso Oaxaca (stringy and pretty salty). Queso Oaxaca is used for topping off dishes (in little shredded piles), quesadillas (delicious) and just as a snack (just me?). The variety I am most familiar with comes braided but it is easy to pull apart to shred (with fingers).
Mmmm I forgot about Chihuahua cheese... Is it lunch-time yet?
If Alaina moved from Southern California, then chances are she's talking about Cotija or Ranchero.
The difference in theses cheeses is that Queso Ranchero has chili powder rubbed along the outside of the cheese; other than that, it's pretty identical to Queso Cotija.
I would say that mexican cuisine uses mainly three chesses:
1) Queso Fresco: that is quite similar to mozzarela, lightly salted, and often served in a more seric form without to much salt, widely named "Panela"
2) Queso Oaxaca: A string cheese similar to your Monterey Jack
3) Queso Cotija: A salted and dry matured queso fresco. When cured with species or chili it is called queso Ranchero.
It's hard to tell, specially if we have about 20 different types of cheese...
I think they could be using either Asadero, Oaxaca or Chihuahua
:)
Forgot to add:
Depends on the plate! maybe she could tell us what she's trying to cook...
that'd be easier
Amazing Mexican food always brings to mind Rick Bayless. His site has an "Essential Ingredients" list, which a link for Mexican cheeses and their uses:
http://www.rickbayless.com/recipe/glossary
Thanks guys! You have been super helpful. I am still not positive of which one it is, but you have definitely narrowed my search. I think it is probably either the Queso Fresca or Queso Oaxaca.
I should mention it is a shredded cheese in most dishes and usually used to top the dish. There is usually a small “puddle” melted on top the refried beans and burritos, etc. I am specifically trying to recreate the Taco Salad and Polo Loco items from their menu, but I would love to be able to make the burritos and other items as well.
Again, thank you for your help!
God, I love queso Oaxaca... Love love love.
If it were me I would just call the restaurant in question and ask what they use :)
I know you said that Queso Fresco is a possibility, but from your own description, it really isn't. Queso Fresco doesn't melt and pool like you said. It doesn't really shred, either. It more or less crumbles. It's more firm than a feta, usually, but has the same characteristic of breaking apart in curds. It doesn't melt, so much as it gets softer, yet keeps it shape.
As stated in numerous comments above, finding something labeled Queso Oaxaca, Queso Chihuahua, Asadero, or even just "Quesadilla Cheese" or Monterey Jack would be much closer to what you're describing.
Muenster is a good, easily found substitute.
Queso fresco is more like feta, NOT mozzarella. It certainly doesn't melt, nor shred. It crumbles and stays intact when heated.
My guess would be queso quesadilla. Monterey Jack is a fine substitute in terms of texture, but its more mild in flavor. Asadero is another possible, from those I can find around here.
Another to back up that queso fresco doesn't melt- I fry it cubed as an alternative to tofu in stir fries sometimes!
IF MELT, IS QUESO OAXACA
It's also possible for the cheese to be Manchengo, which is very melt-able and is very similar consistency to mozzarella.
(Aged Manchengo, however, is very hard and not what you want)
cptnruthless, i think you mean Manchego, which is actually a Spanish cheese, and is likely not what the original poster was looking for.