Cotija Cheese
Dairy$6.99 / packApproximate price based on US supermarkets.
Cotija cheese is a dry, firm, and very salty cheese, similar in texture to Parmesan. It is crumbled over prepared corn, tacos, beans, Aztec soup, and enchiladas. Its name comes from the town of Cotija in Michoacán. The more aged it is, the harder and more intensely salty and lactic its flavor becomes.
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How it's used in Mexican cooking
Cotija Cheese, part of the dairy section of the Mexican pantry, appears in 12 recipes in our collection, including Esquites (Mexican Corn Salad), Prepared Corn on the Cob and Grilled Corn on the Cob. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes using cotija cheese
Esquites (Mexican Corn Salad)
Prepared Corn on the Cob
Grilled Corn on the Cob
Esquites with Bone Marrow
Mexican Chilli Fries (Papas a la Francesa)
Ricotta Flautas (Vegetarian Mexican Flautas)
Crispy Fried Chicken Tacos (Tacos Dorados)
Poblano Pepper and Cheese Empanadas
Chipotle Cream Soup with Sweetcorn
Mexican Street Corn with Mayo and Chilli (Elote)
Mexican Corn Dog
Mexican Street Corn Salad
Storage and substitutes
How to store it
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.
Substitutes
Common stand-ins outside Mexico: Oaxaca cheese is closest to fresh mozzarella, cotija to aged feta or Parmesan, and queso fresco to a mild white cheese. Not identical, but they work in most recipes.
Frequently asked questions
How many recipes use Cotija Cheese?
Cotija Cheese is used in 12 recipes in our collection, such as Esquites (Mexican Corn Salad) and Prepared Corn on the Cob. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Cotija Cheese in the US?
You can buy Cotija Cheese online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Cotija Cheese be stored?
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.
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