And more importantly, where can I get it?
I do NOT believe this is any authentic Mexican cheese. I’m not talking about the upper end high quality Mexican restaurants that are going to be using a queso fresco or something similar, this is a cheese you would find on your hard shell tacos at any cheap mexican joint. I’ve searched pretty extensively and the fact that I’m having such a hard time finding a match makes me think maybe it’s a regional thing, but it seems like every Mexican place in my area here in the southeastern US uses it.
[It looks like this](https://imgur.com/qoifHBh)
It’s definitely not oaxaca, it’s got a processed sort of texture. The closest thing I’ve been able to find to it is honestly just white american cheese, the texture is very similar when shredded but the flavor isn’t quite the same.
Edit: question answered, I believe it’s the extra melt white American only sold to food distributors. Definitely not a Mexican cheese! Thank you all.
by UltimateDucks
25 Comments
Itâs probably shredded Monterey Jack, or that âMexican blendâ you find at the store.
Melty cheese on Mexican food not traditional. More of a American/Texmex thing. But in Mexico they use Chihuahua cheese for melty stuff
Almost certainly it is Monterey Jack
If youâre looking for the white melty cheese itâs usually Chihuahua or even the generic-sounding âquesadillaâ cheese you can get at Wal-Mart.
Muenster Cheese
If there’s one cheese that says on hand in a Mexican household it’s a block of Muenster cheese
Thats that white cheese dip they sell at Walmart, chip ile
Queso Asadero or Chihuahua
I think it’s fresh shredded jack. Preshredded cheese will be much less melty and stringy, but monterrey jack off a block actually is creamy and melty.
Could be manchego or monterey jack
Queso chihuahua , manchego or queso Mennonita could be what your referring to if it is in fact a Mexican cheese.
Land O lake cheese
Hard shell tacos are not really Mexican though but you know this already đ¤
That garbage is not either Mexican or any good. It’s kraft shredded “mexican” cheese.
We don’t eat that, in Mexico the most common is either Manchego or Oaxaca cheese.
could be asadero cheese
If itâs oily when melted Monterrey jack if itâs stringy and not oily, itâs Oaxaca but that one right there on the picture Iâm for sure itâs Chihuahua.
There are “jack flavored” pasteurized processed cheese foods by the way and possibly what you are thinking of (they can’t call it Monterrey Jack because apparently that name is trademarked). AKA White Velveeta.
Also, knowing what I know from working in Restaurants in the Southeastern US, a lot of places use bag-grated part-skim mozzarella (which is not as stringy as full fat) in place of white cheese for Mexican dishes because it’s the one most restaurant supply companies can keep stocked most consistently.
Quesillo from Oaxaca maybe
It can be anything really, but likely cheap “white american” cheese with some Monterey Jack or Chihuahua for some flavor.
Sodium Citrate in cheap “american” cheese keeps it from locking up. You can also buy it straight and really make almost any cheese more like “american” cheese in texture.
It’s white American
Shedder Yak?
Could be chihuahua, mozzarella, cheap oaxaca, monterrey
You are probably right,more of the restaurants use very good quality imitation Oaxacas,Asaderos and Chihuahuas. I bought a kilo of BAFAR brand Oaxaca last week in Mexico,although it had none of the characteristics of true Oaxaca,It melted very well.I used it for molletes baked potatoes and stuffed calabacitas đâ¤ī¸
BAFAR and Chilchota are my MX Favorites.
In the US the restaurants might be using Cacique,El Mexicano or LaLa brands
Itâs a form of processed cheese called Extra Melt. Itâs similar to American cheese.
Evaporated milk, Monterey Jack, and White American. If you wanna get real fancy you can add spices like cumin, white pepper, garlic powder, and onion powder. But you really don’t need to. When I’m making it for a part I use about a can of Evaporated milk and a pound of each cheese.
Edit: sorry I didn’t understand the question or look at the pic at first. I’m describing my queso dip.
But Chipotle uses a mix of White Cheddar and Monterey Jack if you feel like starting there.
I also had that question myself about Queso Blanco. The appetizer version.
Mix 1/2 pound white American cheese with 1/2 pound Pepper Jack and then put in half a can of evaporated milk and a finely chopped jalapeno (small) and/or Serrano (careful) to taste. Put it on low in a cheese fondue melty thingy, add chips and watch it disappear.
My son would request it for take-out from the local authentic Mexican restaurant on special occasions. I got tired of driving out to get it and paying 12 bucks for a tiny bowl so i had to figure it out.