On 7/25/2014 2:16 PM, Janet Wilder wrote:
> There is also Cotija, which is a softish grating cheese. Not as hard as
> Parmesan, but it does grate nicely on a cheese plane. I like it in
> quesadillas along with either jack or Oaxaca and it's wonderful grated
> into omelets or migas. It keeps very well in the fridge.

Corn on the cob, slathered with mayo, then add some grated cotija and
salt or chili powder if you like.

First had that on the street in Nuevo Progresso and we have it here often.

George L