Another Guest Columnist: Queso Cojita

Inspired by last episode's guest column, my dear friend Mo D. submitted the following review, replete with typical Mo-esque pizazz, and more than a touch of political punditry. Take it away, Mo!

I have recently sampled a new cheese.

QUESO COTIJA is the hard, white Mexican cheese that often appears atop tostadas, enchiladas, and beans at California-style Mexican establishments such as San Diego monster chain Roberto's. I recently purchased some at my local hippie food co-op to play a supporting role in a batch of enchiladas suizas, where organic lowfat Monterey Jack was dominating the dairy factor. Much like John Kerry's unabashed dominance over the race for the Democratic candidacy, the two cups of jack that I added made for a solid roadblock of cheese that dared to be the tortillas and beans' equal.

But sitting atop the hot, fresh-from-the-oven enchiladas, was a handful of grated cojita. The salty, tangy flavor added a harder, noticeably forceful element, much like Howard Dean's rise and fall. But the cojita can never be used like Monterey jack. Surely the hard, somewhat rubbery texture (much like what I imagine John Kerry’s face to feel like) would overpower the other flavors, leading to resentment and buyer’s remorse. Sometimes, good things should be used sparingly, and cojita is a prime example. An exclusively cojita batch of enchiladas would mirror the presidency of Bill Clinton: too salty for most, just right for a few, leading to a push for more conservative use in future batches. I found myself savoring the bites that included cojita much longer than the cojita-free bites. Cojita also does well on its own, served atop crackers or tortillas.

Thanks again, Mo! Stay tuned for some original material, which is assuredly, imminently forthcoming. I swear.