Cotija cheese is named after the town of Cotija in Michoacán, Mexico. This semi-hard cow’s milk cheese is salty, crumbly and has an aged flavor. It’s sprinkled on favorite Mexican dishes like elote and tacos.

Cotija is in the Adoption stage. The cheese is gaining traction on menus, but is still considered unique. It can be found at independent casual-dining and progressive fast-casual restaurants.

Sam Diego’s in Plymouth, Mass., serves Cimarron Steak, twin shoulder tenderloin steaks marinated in Southwest seasonings, grilled to order and smothered with sweet caramelized onions and crumbled cotija cheese, served with Spanish rice and broccoli crowns.