Is it normal to have grated parmesan cheese on mexican food?

I went out to dinner at a "traditional" mexican restaurant and ordered flautas and I'm pretty sure it was that powdered grated parmesan cheese all over them. Is that normal for mexican food? I thought parmesan was kind of an.. italian cheese.Is it normal to have grated parmesan cheese on mexican food?
Wellll, I can tell you that Mexicans put other types of dry crumbled cheese on their food. Some of it is stronger in flavor than parmesean.



One typical way to use it is on corn on the cob. They boil the corn on the cob, then dip it in "crema"...like a runny sour cream, then roll it in a kind of parmesean cheese type cheese.



This is done all over Mexico, but I've seen it mostly from the middle of the country downwards to the coasts.



My hubby is from a town near guadalajara, and they eat about the most typical Mexican food, as Americans can conceive of the term.

He eats parmesean cheese on EVERYTHING. (but then again, he dumps ranch dressing all over his food too, so it might just be a personal thing.)



It is possible that the restaurant used parmesean cheese because the authentic stuff couldn't be purchased, or maybe it was the real thing.

Contrary to belief, there is a wide wide range of mexican cheeses...not just jack cheese. (to be honest, the majority I am not crazy about.)Is it normal to have grated parmesan cheese on mexican food?
Parmesan cheese is NOT italian, but a fake disgusting copy of the Parmiggiano cheese (or Grana Padano, depends on the place where they make it).



The original Italian cheese doesn't smell bad like the Parmeasan, and it's actually very tasty even when it's eaten in small pieces with some bread. (typical antipasto).

It actually smell like Parmesan when it's hot and dried up in the air, when is already grated and left there.



Mexican food sometimes have some melted creamy cheese on it but I doubt that was even Parmesan. It was just a smelly Mexican cheese probably.



Parmesan is most of a international copy and I've also found it in a Japanese restaurant over some spaghetti with crab sauce... :(
First, you're right, Mexican food doesn't use parmesan.



Second, that probably wasn't parmesan. Maybe Cojita or something like that (I don't know the exact type of cheese.) If it's fresh, it'll be small crumbles, but you can also get it in a form more like canned parmesan.



It is traditional. Next time, you can ask what it was, and request it be left off.Is it normal to have grated parmesan cheese on mexican food?
It's actually not Parmesan cheese but, they do look like, smell like it. Cotija is also known as queso anejo (aged cheese) and queso seco (dry cheese) is what they use - has that Parmesan like smell to it.
its not "powdered parmesan cheese" but rather a mexican cheese that is similar. I know because my family uses it sometimes. I forget what its called though. But I've never heard of it being used on flautas....Is it normal to have grated parmesan cheese on mexican food?
It wasnt parmesan cheese, it was some sort of Mexican cheese.
Haha yeah thats what i thought. Parmeasan is definately a European cheese
two words QUESO FRESCO