If you can't get cotija cheese, you can substitute feta—it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese....

These messy but irresistible ears of corn coated with cheese are a popular street snack in Mexico.

Puff pastry cradles tender apples tarted up with Cheddar cheese.

Think of this as the Peruvian answer to fries and ketchup.

Serve this pastry as a dessert, or a decadent breakfast treat.

The Colombian and Venezuelan small fried corn cakes called arepas have a distinctive roasty-toasty flavor.

Hot-wing aficionados will flip for these grilled shrimp, seasoned with bottled hot sauce and melted butter. Celery and homemade blue cheese dip are delicious accompaniments.

The double kick of jalapeño Jack cheese and pickled jalapeño in these nachos enlivens leftover turkey.

Heaps of leafy cilantro and the crumbly Mexican white cheese known as queso fresco update a classic side dish.

Potatoes are a cornerstone of the Peruvian. Gently spiced cheese sauce is usually poured over the potatoes or served as a dip. We serve them over the sauce, with accompaniments of lime and meaty olives....