Sharp, salty, and crumbly—cotija is the king of finishing cheeses. This aged Mexican cheese adds a bold punch to tacos, bringing a dry yet creamy texture that refuses to be ignored. Think of it as the Parmesan of the taco world.←Back to Taco Finish Recipes
1 package cotija cheese
Crumble cotija cheese into fine, coarse pieces using your hands or a fork.
Sprinkle generously over tacos, allowing the salty bite to balance bold flavors.
Chef's Notes
Find cotija at Mexican groceries or most supermarkets' cheese sections, usually sold in small rounds or wedges. Fresh cotija is softer and milder; aged cotija (añejo) is harder, saltier, and more intensely flavored like a Mexican Parmesan. Both work, but aged has more punch. The cheese crumbles beautifully but absolutely will not melt, so don't try to use it like queso dip. For extra depth, toast crumbles briefly in a dry pan until they develop a nutty, golden exterior. Beyond tacos, cotija is essential on elote (Mexican street corn), scattered over beans, salads, or anywhere you want salty, tangy contrast. It keeps refrigerated for several weeks. The Taco Archives describe cotija as 'the cheese that knows its worth,' which is why it refuses to melt for anyone. Standards.
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