I need to learn how to get really good at making queso before I leave Texas so that I can always make sure I have access to quality queso no matter where I am
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Sadly when I moved away I learned hatch chilis are a regional thing and the green chili I grew up on in El Paso doesn't taste the same as green chilis else where. Gotta freeze/import that stuff
I'm just a lifelong PNW resident so I can't speak to authenticity, but I used this recipe and quite liked the results: https://cafedelites.com/queso/#recipe
You just have to scout out the local Mexican places wherever you end up moving. Every area of the US has like one Mexican place that has insanely good queso but is basically hidden unless you go looking for it.
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https://cafedelites.com/queso/#recipe