Ever wondered how to recreate the rich, authentic flavors of Mexican dishes when you can’t find traditional cheeses? From Cotija and queso fresco to Oaxaca cheese, these cheeses bring unique flavors and textures that make tacos, quesadillas, enchiladas, and elotes come alive. But for many home cooks outside Mexico, tracking them down can sometimes be a challenge.
The good news is that you don’t have to miss out on your favorite dishes. While nothing truly replaces the original, there are excellent substitutes for Mexican cheeses that deliver much of the same taste and texture. That’s why we’ve created this Remitly guide to walk you through the best alternatives, explain how to use them, and share tips for adapting recipes so your dishes still feel true to their Mexican roots.
Why are Mexican cheeses special?
Mexican cheeses add a special blend of freshness, saltiness, and creaminess to many dishes, each offering its own unique texture. They’re essential in certain recipes, where the right cheese can take a dish from simply good to truly unforgettable.
Favorites like Oaxaca (stringy and perfect for melting), Cotija (salty and great for sprinkling), queso fresco (crumbly and fresh), Chihuahua (buttery and melty), and panela (mild and great for grilling) each bring something unique to the table. Picking the right one can really help you capture the true spirit of Mexican cooking.
Best substitutes for common Mexican cheeses
Are you outside Mexico and can’t find your favorite cheese? No problem. These substitutes bring a similar flair to your dishes:
Cotija
Feta is the closest match for Cotija cheese. It has a similar tangy, crumbly texture that’s perfect for sprinkling over tacos, elotes, or soups. For hot dishes like casseroles, grated parmesan adds a salty, savory flavor, though it’s less crumbly than Cotija.
Queso fresco
Ricotta salata or farmer’s cheese are great substitutes for queso fresco. Ricotta salata has the same crumbly feel but is a little less tangy, making it a nice match for fresh herbs and veggies. Farmer’s cheese is generally soft, mild, and creamy, perfect for adding richness without overpowering other flavors. It works beautifully in enchiladas or for balancing spicy dishes.
Oaxaca cheese
Mozzarella is the best substitute for Oaxaca cheese. It gives that same stretchy melt and satisfying cheese pull that’s needed for quesadillas or chiles rellenos. Meanwhile, provolone adds a mild, buttery flavor with a smooth, creamy finish, though it won’t stretch as much.
Chihuahua
If you can’t get your hands on Chihuahua cheese, Monterey Jack makes a great substitute. It melts smoothly with a creamy, mellow flavor. Mild or young cheddar (sharper cheddars may overwhelm the dish) adds just a hint of sharpness and depth. Both cheeses are ideal for casseroles, queso dips, or any dish that calls for rich, melty goodness.
Panela
When panela cheese isn’t available, there are a few options depending on what you’re making. Paneer or halloumi hold their shape on the grill, giving you a firm, savory bite that’s perfect for skewers—though halloumi is saltier than panela. Hard ricotta could also work for crumbling.
Pro tips for using Mexican cheese substitutes
Before we dive into how to add these Mexican cheese substitutes to your favorite dishes, here are a few tips for using them:
- Start by tasting your substitutes, as Mexican cheeses vary in saltiness—for example, queso fresco is much less salty than Cotija, so you may need to add a pinch of salt to balance flavor.
- Don’t be afraid to mix cheeses. Pairing something tangy like feta with a melty option like Monterey Jack can give you a smooth, well-rounded result.
- Not all substitutes melt the same. Mozzarella melts easily, while fresh cheeses like feta or ricotta tend to hold their shape. If you want that gooey texture, stick with good melting cheeses or blend them with a softer one.
- When baking or grilling, go for a firm cheese like paneer or queso blanco because they hold their shape and add a satisfying bite without turning into a mess. Halloumi can also work; just bear in mind that it’s much saltier.
- Some Mexican cheeses—like queso fresco—have more moisture, which affects texture. To avoid sogginess, try draining or pressing wetter substitutes, or add a splash of cream if it’s too dry.
- If your cheese is missing the tang of Cotija or queso fresco, brighten it up with a squeeze of lime juice or a dash of vinegar.
- How you cut or crumble the cheese matters too. Crumble finely for tacos toppings or slice stretchy cheese thinly for quesadillas or enchiladas.
- For the best flavor, let your cheese sit at room temperature for 10-15 minutes before using. This also makes crumbling and slicing easier.
- To keep substitutes fresh, wrap them in wax or parchment paper and store them in an airtight container.
- Finally, don’t forget the extras: fresh cilantro, oregano, or a sprinkle of chilli powder can add depth and help bring out the authentic flavor of Mexican dishes.
Even if you’re using Mexican cheese substitutes, these tips will help your dish taste authentic and just as delicious.
Adding substitutes for iconic Mexican dishes
With the right approach, you can adapt cheese substitutes to fit each recipe and still enjoy your favorite Mexican treats.
Quesadillas and nachos
For that perfect cheesy stretch, shred mozzarella and Monterey Jack finely so they melt smoothly without clumping. To boost the flavor, add a pinch of mild chilli powder or smoked paprika before melting—this adds a subtle smokiness without overpowering the mild, creamy base that Oaxaca cheese usually provides.
Elotes (street corn)
If Cotija isn’t available, crumble feta or grate parmesan directly over warm corn. Feta will give a tangy punch, while parmesan adds a salty finish. Top it off with a squeeze of lime and a dusting of chilli powder to balance the creaminess with a zesty, spicy kick.
Tacos and enchiladas
Ricotta salata is perfect for crumbling over Mexican dishes like tacos and enchiladas. To replicate the fresh, slightly tangy bite of queso fresco, lightly press the ricotta to remove any extra moisture before using.
For enchiladas, sprinkle the cheese evenly during the last few minutes of baking so it softens without becoming watery. For extra creaminess and balanced flavor, try mixing ricotta salata with a small amount of fresh queso blanco or mild farmer’s cheese. And if you want a more gooey filling, choose Monterey Jack or mozzarella.
Where to buy or source Mexican cheeses or substitutes
To find Mexican cheeses or good substitutes, check specialty grocery stores or Latin markets in your area. They often stock authentic Mexican-style cheeses made by trusted brands. If you don’t have a local option, online retailers like MexGrocer or Amazon offer a wide selection with delivery right to your door.
For substitutes, look for trusted brands at major supermarkets. For feta, brands like Athenos offer quality crumbly options and are widely available. For mozzarella or Monterey Jack, Sargento or Kraft are reliable choices. You can find halloumi in stores like Whole Foods or Trader Joe’s.
When buying online, check reviews for freshness and quality, and start with smaller quantities when experimenting. This ensures you select the best choice while minimizing waste.
Bringing authentic Mexican flavors to your kitchen
Traditional Mexican cheeses bring a unique authenticity to dishes, but the substitutes we’ve covered can help you create delicious meals when the originals aren’t available. Don’t be afraid to experiment with different combinations—finding the right balance for your taste can make your cooking even more enjoyable.
FAQs
Can I make Mexican cheeses at home?
Yes, you can make many Mexican cheeses like queso fresco and queso blanco with just milk, vinegar or lemon juice, and salt. Homemade versions might not be exactly like store-bought, but they capture the fresh, mild taste and crumbly texture that works so well in Mexican dishes.
Are there non-dairy substitutes for Mexican cheese?
Definitely. For dairy-free options, nutritional yeast adds a cheesy flavor, while cashew cream and almond-based cheeses offer creaminess and mild tang. These plant-based substitutes may not perfectly replicate the texture of Mexican cheeses, but they’re ideal for many dishes, especially when combined with herbs, spices, or a splash of lime juice to mimic the bright flavors.
What’s the best melting alternative to Oaxaca cheese?
Mozzarella is the closest match to Oaxaca cheese for melt and stretch. It creates those long, gooey cheese pulls that you’re looking for. If you want a slightly richer flavor, try blending mozzarella with provolone. It adds a buttery note and smooth melt without overpowering the dish.
Can I freeze Mexican cheese substitutes?
Freezing is not generally recommended for fresh or soft cheeses like queso fresco or ricotta salata. It can change their texture and make them crumbly or watery when thawed. You can freeze hard cheeses like parmesan, but be sure to grate it before freezing for the best results.