*If you do not have queso fresco on hand, you may substitute cheddar cheese. *The vinaigrette can be made up to 1 week in advance, just keep covered in the fridge. The slaw can be made up to 2 days in advance and stored in the fridge. *To make these bowls a littler hardier, try adding chicken, steak, or my favorite - 2 or 3 fried eggs! YUM!