Cotija tops Elote Restaurant's Fire Roasted Corn with Spicy Mayo, Lime, California Cotija
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By Kathleen Furore
Hispanic cheeses always have been go-to ingredients for many Mexican restaurants. With the popularity of these quesos growing, and with so many types to choose from, how can you decide which ones to add to your kitchen’s inventory?
Recent data from the California Milk Advisory Board (CMAB) offers some insight.
“Based on CMAB’s research through Technomic, queso fresco and quesadilla cheese represented the largest volume — 70 percent — of Hispanic-style cheeses used by restaurant operators, followed by cotija,” reports Katie Cameron, California Milk Advisory Board Foodservice. “All major Hispanic-style cheese/dairy products are projected to grow through 2025.”
While volume is a key consideration because it offers a snapshot into what your competitors likely are using, it’s also important to consider what’s trending.
“Based on Technomic Q4 2023 menu data, panela is listed as one of the fastest-growing cheeses, with a YOY growth of 11.1 percent,” Cameron shares. “This is being driven by the West, where menu mentions are up over 20 percent.”
To find out how chefs on the front lines are using Hispanic cheeses, el Restaurante reached out to Jeff Smedstad, chef/owner of Elote Café in Sedona, Arizona, for his take on the trend.
el Restaurante: You use several types of Hispanic cheeses at Elote. Why have you decided to make the investment in these specialty cheeses, which typically cost a bit more than other varieties?
Jeff Smedstad: It really makes a difference to source authentic ingredients. While some of our cheese and other ingredients do cost more, I feel it is important to give our guests an experience and cheese is just one part of it. Our customers do notice the difference. We use queso fresco on the beans, for example — it complements the beans and adds one more exciting layer to the guest’s journey.
eRM: How can restaurateurs/chefs decide where it makes sense to spend a little more on the cheese and where substitutes will do just fine?
Smedstad: I think chefs need to look at their style and incorporate what feels right to them. By doing that, they will make a style and flavor statement. For me, cost is important, but if something costs more but is memorable, I see it as marketing. And your customers will tell people if their meal was exciting and original, too.
eRM: What are some of your best-selling dishes that incorporate Hispanic cheeses?
Smedstad: We have a great tomato and Oaxaca Cheese salad, and we use a lot of cotija cheese on our Elote.
SIDEBAR 1: Minimize Costs, Maximize Profits
Chef Ben Diaz
How are chefs creating great-tasting cheese dishes while saving on food and labor costs, too?
When the California Milk Advisory Board asked Chef Ben Díaz, founder of CBDcuisine Culinary Consulting Firm, how he’s delivering the quality that keeps patrons coming back while decreasing the time, money and labor it takes to do it, he explained how he reduces food waste at Tacos El Chapin, a pop-up taqueria he developed that showcases the flavors of Guatemala, Southern Mexico and Central America.
- He uses leftover cheese rind in stocks and sauces. “It gives them a boost of flavor and body,” Díaz said.
- He blends a variety of California Hispanic-style cheeses with mozzarella. That adds “a unique flavor across the menu while saving time and energy,” he said. One example: adding California Oaxaca to mozzarella “creates a unique and creamy cheese blend that’s fantastic on pizza, pastas or sprinkled over a salad.”
- He stores fresh cheeses in airtight glass containers. According to Diaz, that helps the products last longer, which “ensures quality and optimum freshness,” he said.
SIDEBAR: Characteristics of Trending Quesos
These three Hispanic-style cheeses are trending on restaurant menus, information from the California Milk Advisory Board reports.
Panela. Mild and moist with a sweet, fresh milk flavor, panela has a firm texture similar to fresh mozzarella and does not melt, so it is often used in cooked foods, sandwiches, salads and with fruit. It bears a distinctive basket weave texture from the round draining basket.
Queso Fresco. Soft and moist, with a mild saltiness and slight acidity, this cheese crumbles easily and does not melt, so it is often used as a topping or filling in cooked dishes.
Queso Quesadilla. Similar to Monterey Jack, this pale yellow, semi-soft, creamy, mild-flavored cheese is perfect for melting, pan-frying, or snacking on.
The CMAB’s Poblano Corn Flatbread incorporates panela and queso fresco; click here to see the recipe.
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