If you’re curious about unique Mexican dishes, you may have come across “costra.” So, what is costra in Mexican food? Costra is a twist on the taco. Instead of using the usual corn or flour tortilla, costra uses a crispy, fried layer of cheese as the wrapper. The word “costra” means “crust,” which describes this golden, cheesy shell that holds all the fillings. It’s a crunchy, cheesy alternative to regular tacos. This article will explain what makes costra special, where it comes from, and how it compares to other popular Mexican foods. You’ll learn everything you need to know about this cheesy taco variation.
What Is Costra in Mexican Food?
Costra is a flavorful Mexican dish that’s different from usual tacos because it uses cheese for the shell. Instead of wrapping fillings in a tortilla, costra starts by frying cheese on a flat pan until it forms a flexible but crispy shell. You then add your choice of fillings inside this cheese “crust.” Costra is perfect for cheese lovers or anyone who enjoys a combination of crispy outside and tender inside in their food.
Origin and History of Costra
Costra isn’t one of Mexico’s oldest traditional foods; it actually became popular in Mexico City in the early 2000s. The dish started getting attention thanks to a taqueria named Las Costras, located next to the Bandasha nightclub. Hungry people leaving the club at night wanted something tasty and filling, and costra was the answer, thanks to its crunchy cheese and flavorful meat. Since then, Las Costras has grown, and costra has spread to other places, including the United States, especially in Texas. Even though costra is a recent invention, it has quickly become a favorite for many.
How Costra Differs from Other Tacos and Dishes
The biggest difference between costra and regular tacos is what holds the fillings. A classic taco uses a tortilla, but costra uses a crispy cheese layer. Sometimes, a flour tortilla is served with the costra, but cheese is always the main wrapper. Compared to quesadillas, which have melted cheese inside soft tortillas, costra has the cheese on the outside, fried until crispy. This makes costra crunchy and rich, unlike the soft texture of a quesadilla. Costra truly stands out because of how the cheese is used.
Main Things That Make a Costra
A good costra is all about the cheese, the fillings, and what you put on top. Each part adds to the taste and texture. The type of cheese, the filling, and additions like salsa all matter.
Best Cheese for Costra
Cheese is the key to costra. The most popular choices are Cotija and Chihuahua cheese. Chihuahua cheese melts smoothly and makes a good shell, while Cotija is salty and flavorful. Sometimes, people use other cheeses like Monterrey Jack or even blends like Oaxaca and Gouda. The most important thing is to use cheese that melts and crisps well, so it can be shaped and still hold its structure.
Popular Fillings in Costra
After making the cheese shell, you can fill your costra with almost anything you like. Most costras get stuffed with cooked meats such as:
- Al pastor (marinated pork)
- Asada (grilled beef)
- Carnitas (slow cooked pork)
- Brisket
Some restaurants, like Rreal Tacos, let you pick your meat, and others have special combinations. You can also add beans and vegetables, making the dish fit different diets. A mix called campechano (chorizo and carnitas) is also popular.
Common Toppings
No Mexican meal is complete without toppings. For costra, these are common:
- Pico de gallo (fresh chopped tomato, onion, cilantro, jalapeño, and lime)
- Crema (Mexican sour cream)
- Hot sauces
- Pickled onions
- Chopped raw onion or cilantro
- Salsas (like tamarind salsa)
These toppings add crunch, freshness, and sometimes spice to balance the rich cheese and meat.
Comparing Costra with Other Mexican Foods
Costra is similar to tacos and quesadillas in some ways, but there are big differences. Here’s how they stack up:
| Dish | Main Wrapper | Cheese Use | Texture |
|---|---|---|---|
| Costra | Crispy fried cheese | Outside, as a shell | Crunchy on the outside, soft inside |
| Taco | Corn or flour tortilla | Optional, inside as a filling or topping | Soft or slightly crispy tortilla |
| Quesadilla | Corn or flour tortilla | Melts inside tortilla | Soft and melty |
- Costra uses cheese as a shell, giving it a strong cheese flavor and crunch.
- Tacos use tortillas, which are milder and usually softer.
- Quesadillas melt cheese inside tortillas and stay soft.
Nutrition and Dietary Info
You might be wondering if costra is gluten-free, what the nutrition values are, and how to make it fit your eating plan. Here’s what to know:
Is Costra Gluten-Free?
The cheese shell in costra is naturally gluten-free, so costra works well for people avoiding gluten as long as there is no added wheat in the cheese or fillings. Watch out for flour tortillas sometimes served under or with the costra. If you need it to be gluten-free, simply skip the flour tortilla and double-check with your server or cook.
Calories and Nutrients in Costra
Because costra uses a lot of cheese, it’s higher in calories and fat compared to tacos with corn tortillas. Nutritional content will vary depending on the amount and kind of cheese, the filling, and any toppings. Cheese and meats add protein and fat, while veggies and beans add fiber and vitamins. If you’re watching calories or macros, be aware the cheese shell makes costra filling and energy-rich.
Making Costra Fit Your Diet
You can easily customize costra:
- Choose lean meats (like chicken) to keep fat lower.
- Add more vegetables for extra fiber and nutrients.
- Go vegetarian with fillings like beans, mushrooms, or peppers.
- For low-carb or keto diets, skip the tortilla completely and just enjoy the cheese shell and fillings.
Remember, toppings like crema and extra cheese add calories. If you want something lighter, use them sparingly.
How to Make Costra at Home
Making costra at home is simple and lets you experiment with the ingredients you like best.
Step 1: Making the Cheese Shell
- Shred your cheese (Chihuahua or Cotija are good choices).
- Heat a nonstick pan or griddle over medium heat. You want it hot, but not so hot that the cheese burns.
- Spread a thin, even layer of cheese in a circle, about taco size.
- Let the cheese cook undisturbed for about 3 minutes, until it turns golden and crispy.
- Carefully flip or move the cheese once it’s crispy and golden, and let it cool just enough to stay firm but flexible for folding.
Step 2: Add the Fillings
- Prepare your meats by cooking them fully. Season as you like.
- Have toppings and veggies ready-pico de gallo, grilled onions or peppers, etc.
Step 3: Build Your Costra
- Place your filling in a line on the cheese shell.
- Fold the shell over the filling, just like making a taco or enchilada.
- If you like, transfer the cheese taco onto a soft tortilla for extra support, but it’s great on its own too!
- Add your favorite toppings and enjoy while it’s still hot and crispy.
Top Tips for Making Costra
- Use good-quality cheese that melts and crisps well.
- Keep your heat at medium; this helps the cheese cook evenly.
- Don’t let the cheese cook too long, or it will get brittle and break.
- Eat your costra right away for the best texture and flavor.
Where to Eat Authentic Costra
Costra isn’t as widely available as ordinary tacos, but it’s easier to find in Mexican restaurants, especially in big cities or in the U.S. states close to Mexico.
Popular Costra Spots
- Mexico City: Las Costras (the original spot) and El Farolito are well-known for their cheese tacos.
- Texas, USA: Urban Taco in Dallas, La Vibra Tacos in Houston, and Chilangos Tacos in Dallas all serve popular costras.
- Georgia, USA: Rreal Tacos serves costra cheese tacos in several locations.
Regional Styles of Costra
Though costra started in Mexico City, different regions use different cheeses and fillings. Oaxaca cheese is another favorite since it melts well. Local preferences guide what fillings are used, so you might find special versions wherever you go.
Signs of a Good Costra
- The cheese shell is golden and crispy but not too greasy or hard.
- Fillings are fresh, well-cooked, and match well with the cheese.
- Toppings like pico de gallo, salsa, and crema add flavor and freshness.
- The overall dish should be balanced and let the cheese stand out.
Questions People Ask About Costra
Can You Use Different Cheeses?
Yes, many types of cheese work. As long as it’s a cheese that melts and crisps, you can try Chihuahua, Cotija, Monterrey Jack, Oaxaca, or Gouda, or mix two or more. Avoid cheeses that get oily or stay too soft-they should be able to crisp up into a shell.
Is Costra Good for Vegetarians?
Definitely. The cheese shell has no meat, so just fill it with vegetables, beans, or plant-based proteins to keep it meat-free. Mushrooms, peppers, and beans are all great choices.
How Do You Reheat Costra?
Costra is best fresh, but if you have leftovers, it’s best to reheat it in a dry pan or a toaster oven. This brings back some crunch. Don’t use the microwave, since it’ll make the shell soft and rubbery. Warm slowly on medium heat to avoid burning the cheese.
