Often called “the parmesan of Mexico” and named after its birthplace, cotija is a dry, crumbly cheese that tastes like a cross between feta and Pecorino Romano—mouth-wateringly salty, in a good way. The cheese’s straightforward flavor (milky, briny) makes it an ideal finishing touch on tacos, salads, casseroles, and, perhaps most famously, Mexican grilled corn known as elote. Here we shower classics such as tortilla soup and huevos rancheros with the curds and cast them in a starring role with green vegetable tamales. Buen provecho!
Dial up the warm and cozy factor at your next gathering with a pot of this soup.
Zippy tomatillos and salty cotija offset rich pork and creamy hominy in this classic south-of-the-border stew.
Cotija kicks up the flavor of these earthy, veggie-forward tamales.
Our all-time favorite brunch dish, smothered in crumbly cotija for the win.
Crisp and refreshing, this salad feels hearty thanks to creamy avocado, briny cotija, and crunchy tortilla strips.
written and styled by Molly Shuster; photographed by Lauren Volo