Food - Drink
Here's What Sets Queso Fundido Apart From Other Varieties
By NIKITA EPHANOV
You may know queso as the delicious cheese sauce that gets served with tortilla chips in Mexican restaurants, but this Tex-Mex dip has a much beefier ancestor: queso fundido.
You may see queso dips with tomatoes or jalapeño that are still called just "queso," but queso fundido ups the ante with additions like chorizo, chiles, veggies, and possibly more.
Queso fundido is associated with Mexican ranching culture, which may be why it's often served in a cast-iron vessel. It has a strong affiliation with the Northern region of Mexico.
Queso fundido can be made with asadero, Mennonite, Manchego, or Chihuahua cheeses in Mexico; queso fresco in Oaxaca specifically; or monterey jack or cheddar in the U.S.
Poblano chiles and chorizo are commonly added to queso fundido, while other regional recipes may include oregano, the herb epazote, cumin, coriander, lime juice, or even tequila.
A cast iron or ceramic serving dish is a must for keeping the dip melty. Rather than being eaten as a dip, it's spread onto fresh tortillas with a fork as a sort of cheesy taco.
The queso begins with a simple salsa of tomatoes, chilies, and other flavorings. Then the chorizo is pan-fried with any extra vegetables like mushrooms and onions.
The cheese should be shredded uniformly before it's mixed into the pan, then the whole thing is broiled or baked. To finish, you can stir in the salsa and sprinkle cilantro on top.
The final queso is different from the plainer dip popular in the U.S., with more flavor and a thicker, less runny texture. It's served with fresh flour tortillas and more salsa.