Question: What is the name the cheese used in a tacos?
About the article "Taco", section "Crispy tacos".

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Chico's Tacos' specialty dish is a paper tray containing three rolled flauta-like tacos submerged in bath of tomato juice and then topped with shredded American Cheese.
The custom is to grab the tacos individually out of the tomato juice and, using a provided plastic fork, to scoop the melted cheese onto the taco and take a bite.
The most commonly ordered items are the single order (three tacos) or double order (six tacos), which come topped with grated cheese.
However, many devotees will order two single orders instead of a double order, so as to achieve best cheese coverage on all tacos.
In addition to its tacos, Chico's Tacos is also known for its hot dog which, unlike a traditional American hotdog, is served on a hamburger bun with two franks sliced in half lengthwise, topped with chili beans, mustard, and pickles, and its crinkle fries which some say taste best with the tomato juice and cheese from the tacos. 
There are many traditional varieties of tacos:  Tacos de Asador ("spit" or "grill" tacos) may be composed of any of the following: "carne asada tacos"; tacos de tripita ("tripe tacos"), grilled until crisp; and, "chorizo asado" (traditional Spanish style sausage).
Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro.
Also prepared on the grill is a sandwiched taco called "mulita" ("little mule") made with meat served between two tortillas and garnished with Oaxaca style cheese.
""Mulita"" is used to describe these types of sandwiched tacos in the Northern States of Mexico, while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas.
Tacos may also be served with salsa.
Tacos de Cabeza or head tacos, in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow.
These include: "Cabeza", a serving of the muscles of the head; "Sesos" ("brains"); "Lengua" ("tongue"); "Cachete" ("cheeks"); "Trompa" ("lips"); and, "Ojo" ("eye").
Tortillas for these tacos are warmed on the same steaming plate for a different consistency.
These tacos are typically served in pairs, and also include salsa, onion and cilantro with occasional use of guacamole.
Tacos de Cazo for which a metal bowl filled with lard is typically used as a deep-fryer.
Meats for these types of tacos typically include: "Tripa" ("tripe", usually from a pig instead of a cow); "Suadero" (tender beef cuts), "Carnitas" and "Buche" (Literally, ""crop"", as in "bird's crop"; here, it is fried pig's esophagus.)
Tacos sudados ("sweaty tacos") are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth.
The covering keeps the tacos warm and traps steam ("sweat") which softens them.
Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins.
Tacos dorados (fried tacos, literally, "golden tacos") called "flauta"s ("flute", because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or "barbacoa", rolled into an elongated cylinder and deep-fried until crisp.
They are sometimes cooked in a microwave oven or broiled.
Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington.
In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.
Tacos de camarones ("shrimp tacos") also originated in Baja California in Mexico.
Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions. 
Gringas (, feminine form of "gringo") are a variety of tacos which uses as a base a quesadilla, consisting of a flour tortilla filled with cheese (quesadilla) and "al pastor" meat (spiced pork), topped with cheese.
This is then grilled in the same manner as a quesadilla.
Some say the name appears to come from the dark spots that appear on the white surface of flour tortillas when heated, that resemble of freckles in white skin, a "gringa" skin.
In general, the name was established from the idea that (wheat) flour tortillas are preferred north of the border.
Las pochas is the name given to another variation of tacos made in the same manner, but instead of wheat flour tortillas, corn tortillas are used and instead of "al pastor" meat, grilled meat, pork or less frequently beef is used. 
In the late 2000s, the owners of Chico's Tacos sued an Austin-based restaurant, Chuco's Tacos, for trademark infringement.
In addition to the name, which differed from Chico's by only one letter, Chuco's Tacos also featured a paper tray with rolled tacos in a tomato-based sauce as its main menu item.
Chuco's Tacos went out of business on July 18, 2008, before the trial could begin. 
Old commercials for Don Tacos included stereotypes of Mexican culture along with a chant which can be translated to "Don Tacos Don Tacos I'm happy I can soon eat Don Tacos!
"The Don Tacos mascot is colored red and yellow.
It looks like a smiling globe with a moustache wearing a sombrero.