Queso: The True Texas Gold
Processed cheese can be a polarizing product. As someone that has long advocated for artisan cheese products, I don't think I have ever actually bought a block of Velveeta though I do appreciate its meltability in many applications regularly. A burger with a melted slice on top, a grilled cheese with a classic cheese pull, and the ultimate Queso, are all ways in which processed cheese earns my respect.
The history of Queso is one that lacks a bit of clarity. It's long history clearly has Mexican roots but has evolved to become a staple at most tables and restaurants in Texas. In Mexico, cheeses like Queso Asadero or Chihuahua are what would give the desired melty goodness, but the Americanized version has pretty much always used processed cheese. Recipes for Queso began popping up in cookbooks as early as the 1920s. Kraft started making processed cheese in the 1910s though “Velveeta” didn't come to fruition until the 1930s. There doesn’t seem to be one clear inventor of Queso, but one restauranteur in San Antonio popularized it enough to make it a sought after dish in many restaurants. Sadly, the original recipe at that establishment was lost. Arkansas apparently believes that they are the originators though Queso historians (what a delicious job!) debunked that thought process. Ultimately, no one recipe can be called the "origin of Queso."
Over the holidays, I had a two-week stint in Austin, TX, and I reveled in all things Queso. So much so that I visited seven different spots for their take on it. While all were pretty dang tasty, a few came out as pure delights. For your pleasure, I offer up; my three favorite Queso's in Austin, TX.
Mi Madre's Restaurant
Mi Madre’s looking finneeeee.
The Saltillo dip and chips is a blend of beans, Queso, and taco meat with pico, jalapenos, avocado, and sour cream. It's a full meal experience. The Queso was truly dippable but still had some substance to it outside of the obvious additions. The day I visited was a beautiful 70-degree day, so their dog-friendly patio was a wonderful place to be. Just watch out for the grackles! They will do their best to steal your delicious food! Thankfully, I was warned ahead of time and came prepared with my attack dog, Benji, who refused to let them get anywhere near my lunch.
Torchy's Tacos
Simple and delicious, Torchy’s.
I was honestly surprised by how delicious the Hillbilly Queso and Chips (guacamole, cotija, cilantro, diablo sauce, and chorizo) from this local fast-food chain was. It was a bit more watery than Mi Madre's, but the flavor was on point. Everyone will tell you to hit up a Torchy's when you are in Austin, and I fully agree.
Kerbey Lane Cafe
Kerbey Lane doing it right.
Cowboy Queso (guacamole, black beans, and pico de gallo) was my last Queso of the trip, and I was already feeling nostalgic for all the Quesos I didn't get to try. Plenty of people recommended this Queso and for good reason, it was just delicious. Black beans laid the ground for this Queso and it was fun getting to the bottom of it. This is a small chain around Austin, and the rumors are that maybe specific locations have a better dip. The site I visited was the South location.
This list is far from exhaustive, and I know that there are many places I missed with great Queso. Of the seven I had, these were the ones I favored. I will give an honorable mention to Queso at Magnolia Cafe. It was the kind of place I could see myself going to regularly when I was a teen, and I had an excellent Queso date, which helped make the experience even better.
Magnolia Cafe is perfect for late night eats.
Like it or not, Queso is a staple around Texas. I love indulging in local fare wherever I travel and I would say I snapped a decent shot of the Austin Queso scene.
Do you love Queso? Who makes your favorite? Let me know!