If we have a busy week, we’ll often buy a couple blocks of cotija, and crumble the entire thing into a tightly lidded container. That way, we can quickly grab it from the refrigerator and use it as a tasty topper on a range of dishes.
If cotija is at the table, we recommend drinking spiked aguas frescas (cold, freshly made Mexican juices), Mexican lagers with lime, margaritas, and micheladas (slightly spicy Mexican lager plus tomato juice drink). Anything that’s light, citrusy or fruity teams up famously with cotija.
If there’s a crumbling of white cheese over a Mexican-American dish chances are high that it’s fresh and yummy cotija cheese. We like to top enchiladas, tostadas, chilaquiles and rellenos with it. We also love to use it in sopa de albondigas, which is Mexican meatball soup. If you’re whipping up a taco salad, we highly recommend crumbling some cotija on top.