In short, queso fresco is pretty much what its translation implies: fresh cheese. It is an unaged soft cheese, like ricotta or feta, made from cow's milk or a mixture of cow's and goat's milk.

Whether you're using it in a recipe, as a topping for enchiladas or elotes, or just eating it straight off the block (we don't judge), queso fresco is a delightful cheese that's both unique and ...

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

From chips and salsa and margaritas to homemade enchiladas and tres leches cake, these Mexican-inspired recipes are delicious ...

Though their string cheese is a two-time award winner, their queso panela is no slouch either, also taking home a first place spot in last year’s American Cheese Society competition. Their melty ...

Substitutions: Cheddar cheese for Swiss or Gruyère. Parmesan for Manchego, queso fresco or pecorino Romano. Mozzarella for provolone or Chihuahua cheese. From food writer Ben Weiner. Local ...

Soak the corn husks in lukewarm water for thirty to sixty minutes. Cut the queso fresco into ½-inch sticks. Drain the jalapeños and set aside. Put the masa in a large bowl, add the lard, salt, baking ...

Remove from heat before chips lose structure. Garnish with remaining onions, radishes, queso fresco, cilantro and avocados. Top with eggs, if using. From Houston chef Hugo Ortega, this recipe for ...