I don't know about you, but basically all the Mexican dishes I grew up devouring weren't technically Mexican. Fajitas, chili, nachos—these are all cornerstones of Tex-Mex cuisine.
'Queso' on Serious Eats
Velveeta and Ro-tel too ho-hum for your Super Bowl shindig? Try these six cheese dip variations for something different.
Chorizo and mushrooms give this stringy queso a great spicy and earthy flavor.
Whiz, steak, and onions, what's not to love?
Pimento cheese transformed into a delicious extra creamy and rich dip, perfect with buttery Ritz or Club crackers.
Italian herbs paired against a mixture of mozzarella, fontina, and Parmesan give this cheese give this creamy dip a nutty and fresh flavor.
All the spicy, earthy, and beefy flavor of a ground beef taco in dip form.
The fruitiness and slight heat of roasted poblanos shine against a smooth, cheesy base for one addictive dip.
The fruitiness and slight heat of roasted poblanos shine against a smooth cheesy base for one addictive dip.
The unpretentious Gourmands Neighborhood Pub is representative of changes happening in East Austin. Operating out of an old Tejano nightclub, this restaurant bar specializes in excellent sandwiches and a good beer selection. The dark bluish light, jukebox, and black and white linoleum floors give the space a distinct dive bar feel. The recently opened patio area shaded by a beautiful old live oak tree is an option for those looking for a different atmosphere.
As I remember it, the world of dippable snacks was simpler when I was a kid. There were perhaps a half dozen brands of salsa on supermarket shelves. Your options were pretty much limited to mild, medium, or hot. Tostitos if you like it sweet and tomato-sauce-y, or Newman's Own if you prefer black pepper, charity, and mustaches. Want cheese sauce? Unless you were willing to drive out to Fuddruckers, that'd either be Velveeta or Cheez Whiz. Take your pick.
I didn't happen to have a hangover to deal with a couple weeks back during a quick visit to Cincinnati with Laura Arnold (A.K.A. the Cincinnati Nomerati), but if I did, it would have trembled with fear as we dug into the huge plate of choriqueso at Taqueria Mercado downtown. I can't attest to the authenticity of the dish, but conceptually, it's a nearly flawless and peerless plate of junk food: hot, oily, warm-spiced, slightly sour chorizo sausage combined with gooey, oozy, melted cheese.
In Texas, whipping up a bowl of the cheesy dip known as Chili Con Queso can be as simple as melting a block of Velveeta with a can of diced tomatoes with green chiles. This is a upgraded version of it using cheddar and Monterey Jack cheese.