Cheese is everywhere in Mexican cuisine.
Mexico has many unique cheeses that have evolved in Mexico itself, in addition to those originally inspired by Spanish settlers.
Many of the most popular Mexican cheeses are fresh, and complement perfectly the many fresh dishes and fresh toppings used in Mexican cuisine.
Many of these fresh cheeses are also “designed” not to melt when used in cooking. They keep their shape; they don’t ooze and run. This makes them ideal as a cheese to stuff baked dishes with. Not many non-Mexican cheeses will act like this.
For those who can’t get these Mexican fresh cheeses, there are workarounds such as not putting as much cheese at the end of baked burritos, etc.
See also: Mexican Food
Substitutes for non-melting Mexican cheeses
Halloumi won’t melt when heated, though the flavour might not be want you want in Mexican food all the time. Pressed dry cottage cheese, Feta (well-rinsed to reduce the saltiness). Ricotta made from whey (not whole milk ricotta). Or really, whatever cooking cheese you have to hand, but just place it in such as way that doesn’t do anything to encourage it to melt out all over the place.