In Mexico, you'll typically find tamales made with Mexican melting cheeses like Oaxaca. One particular recipe Martinez had in Mazatlán, a tamale with rajas — which is filled with strips of ...

Mexican cheeses are divided into three groups: fresh cheeses, melting cheeses and hard cheeses. Below are their descriptions and uses. Cotija --Nicknamed the Parmesan of Mexico, this sharp, tangy ...

7 Mexican Cheeses You Should Know. Here's what to grate, shred, crumble, and melt next.

And yes, poor copies of Mexican-style melting cheeses are out there, but there are good ones, too. To test for quality, cooks suggest melting the cheese over low heat.

16-oz. package non-melting Mexican cheese such as queso fresco, cut into 1-inch cubes. Canola oil. Heat about 2 tablespoons of oil in a large heavy skillet. Add 8 to 10 cubes of cheese.

12 ounces shredded Chihuahua or other Mexican melting cheese, such as quesadilla, or a mixture Preheat oven to 400 degrees. Cut tortillas into 8 triangles by cutting them into quarters and then ...

But there's a whole world of cheeses — Gouda, brie, Asiago, provolone, Munster, blue, Gruyère . . . the list goes on — with different flavors and different uses in cooking.