This question was inspired by José R. Ralat, the official Taco Editor at Texas Monthly, whose thoughtful, deeply reported writing on El Paso, its foodways, and its cheeses captures something locals often feel but rarely articulate.
It is National Cheese Lovers Day, which means it is time to ask a question that is far more serious than it has any right to be:
What is actually our cheese?
If you grew up here, the answer probably feels obvious. But once you start thinking about it, things get complicated fast. Because this is not a mozzarella-versus-cheddar situation. This is an El Paso–specific debate. Asadero versus Muenster.
Two cheeses. Same iconic cheese pull. Very different energy.
Let us begin with Muenster, the quiet workhorse of El Paso kitchens for generations.
Photo by Emma Miller on Unsplash
Muenster is the cheese you grew up with, whether you realized it or not. It showed up in quesadillas, enchiladas, calabacitas, tacos, guisados, and even macaroni and cheese when someone wanted to stretch dinner a little further. It melted beautifully, tasted mild and buttery, and most importantly, came in massive, affordable blocks from Food City. Muenster did not ask questions. It showed up and did the job.
That is why people still call it the people’s cheese. It became Mexican by adoption, not origin, and El Paso embraced it fully. For decades, Muenster was the default. If you ordered a quesadilla anywhere in town, there was a strong chance Muenster was waiting for you on the other side of that tortilla.
Then there is asadero.
Courtesy of Licon Dairy
Courtesy of Licon Dairy
Asadero feels different. It is deeply tied to the borderlands and to places like San Elizario, where families like the Licons have been making it by hand for decades. Asadero is stretchy, rich, and dramatic. It is grilled, roasted, folded, and stacked like tortillas. When it melts, it performs.
Asadero does not just melt into a dish. It announces itself.
And that might be the key difference. Muenster is everywhere because it can be everywhere. Asadero is used when you want something to feel special. Elevated. Intentional. You make quesadillas with asadero when you are trying to impress someone or when you went out of your way to get the good cheese.
Both are traditional now. Both are undeniably El Paso. Both deliver that Scooby-Doo-level cheese pull we all chase.
But if we are being honest?
Muenster probably wins on sheer usage alone. It fed families. It filled plates. It showed up night after night without needing a special trip or a special occasion.
Asadero may be the soul.
Muenster is the backbone.
So what is El Paso’s real favorite cheese?
That depends on whether you are cooking for the people you love, or trying to remind yourself where you come from.
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