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What to Eat in Austin – Queso

What to Eat in Austin – Queso

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Eat Your World spotlights regional foods and drinks around the globe, from New York to New Delhi. Visit their Texas section for more of the best local dishes in Austin.

What: A classic Tex-Mex dish found all over town, queso is simply melted cheese — usually a yellow Velveeta-like mix — in a bowl with a couple of add-ins, like guacamole, pico de gallo, black beans, ground beef, or all of the above. It’s served with tortilla chips, making it like deconstructed nachos — instead of dumping the cheese on top, you dunk your chip into the cheese. It’s so simple and so insanely addictive, consider yourself warned: Once you start, you cannot stop; maybe for days.

Where: Among the many quesos we love is that at the 24-hour Kerbey Lane Café, a local institution that combines Tex-Mex, locavore, Southern, and vegan influences on its long, eclectic, modestly-priced menu.

When: Daily, 24-hours

Order: You won’t go wrong with either of the creamy, smooth quesos ($8.09) on offer: the classic “Kerbey Queso” (pictured), with guacamole underneath the cheese and pico de gallo (tomato, cilantro, onion) on top; or “Cowboy Queso,” which is the same but adds black beans to the mix. Both come with chips and spicy salsa on the side. Some people swear by the pancakes here, too (breakfast is served all day).

Alternatively: There are too many places to list, but a highlight among them is the “Mag Mud” at Magnolia Café, another iconic 24-hour Austin diner, where chunks of avocado augment the queso’s intense creaminess (alongside black beans, pico de gallo, and hot sauce). The roast-y-smoky-spicy green-chile queso at local favorite Torchy’s Tacos is also quite good, topped with guacamole, queso fresco, cilantro, and habanero-based Diablo sauce — and served with homemade tortilla chips to boot. If you prefer a so-thick-your-chip-gets-stuck kind of queso, try Polvo’s, where optional additions are ground beef, guacamole, and pico de gallo. Another famously decadent queso in town is the Bob Armstrong dip, likewise with ground beef, at the nearly 60-year-old Matt’s El Rancho. The list never ends — go forth and explore, friends.

Laura Siciliano-Rosen is the co-founder of Eat Your World, a website that spotlights regional foods and drinks around the globe. Follow Eat Your World on Twitter @eat_your_world.

The Cheesiest Queso in Austin

How many words can there be for true love? While the Midwest may carry the crown for cheese, it is Austin, Texas that carries the torch for best queso in the land. Whether you eat it with tortilla chips or poured over everything, you can never go wrong with this delicious dish. Now open up and say cheese for some of the best queso in Austin.

Torchy's Tacos

Torchy’s stays open-minded when it comes to their taco-of-the-month specials everything from teriyaki BBQ pulled pork to fried turkey mole to crispy waffles have found a home wrapped up in a tortilla or two. But, their tried-and-true queso, topped with guacamole, cilantro, cojita cheese, and their signature Diablo hot sauce, is as ever-present as it is delicious. Try it with their homemade chips, or ask for it on a taco of your choice to make it “trashy!"

Kerbey Lane Cafe

If the moon is indeed made of cheese, then aliens across our beloved planetary satellite would have had plenty of reason to rejoice after discovering the secret Kerbey Lane queso recipe among the spacecraft wreckage of a failed lunar landing. Luckily for Austinites, the proprietors of the local restaurant staple kept a copy of the famous fromage formula this side of the planet’s atmosphere, which means that Earthlings everywhere can still enjoy helpings of delicious Kerbey Queso 24 hours a day (and 655.72 hrs/day once KLC opens their long-anticipated dark side location).

Magnolia Cafe

Like moths to a neon-lit sign apologizing for being open, people flock from all corners of Austin at 7 am, 7 pm, and the hours before, after, and in-between for a taste of Mag Queso. In its original form, it comes with the simple, yet satisfying, additions of avocado and pico de gallo, though plenty of chip-dippers opt for the “Mag Mud,” which builds upon the original dish by adding a sizable portion of black beans to the mix.

El Alma Cafe

1025 Barton Springs Rd

El Alma doesn’t serve appetizers — they dish up “antojitos” (which translates to little cravings). And, once you finish an order of their queso fundido, you’ll develop a true “antojo” for it in the future. Topped with melted jack cheese and served with flour tortillas, and with an option to add chorizo, shrimp, or “rajas” veggies, this is an authentic skillet queso that is not to be missed.

6406 N Interstate Hwy 35

Vivo stands out among other Tex-Mex spots around town for its wealth of vegetarian options. Before you dig into a plate of their excellent enchiladas, tacos, or chalupas, though, you’ll need to consider ordering a bowl of their addictive queso. They also have on offer their appetizer combination plate (“El Trio”) that will give you a taste of their guacamole, spicy bean dip, and queso all in one go. Try them separately, or order a large bowl on the side and mix the three together!

Fresa's Chicken Al Carbon

Cheese. Black Beans. Guacamole. Chorizo. Pico de Gallo. Queso Fresco. Salsa Bruja. Fresa’s “Totally Loaded” queso is appropriately named. A bounty of ingredients, yet balanced in flavor, spice, texture, and (once you add tortilla chips to the equation) it includes all of the major food groups. A queso that your parents would approve of. Go ahead and make them proud!

El Chilito

El Chilito has grown to become an Austin favorite for their diverse selection of excellent tacos. Their queso, however, doesn’t get nearly as much love as it should the combination of white cheese with roasted vegetables and chorizo or beef picadillo makes for an excellent snack while you wait on a fresh al pastor or migas taco with a watermelon agua fresca in hand.

Curra's Grill

Most restaurants want to keep their recipes secret. Concealing that single special ingredient can make the difference between long lines at the order counter and long lines at the grocery checkout as customers clamor to recreate their favorite dishes at home. Curra’s, however, bares for all to see the special element that keeps them serving bowls upon bowls of “Kelly’s Queso.” Mixed in among the black beans, pico de gallo, and guacamole is a hearty portion of Land O’Lakes extra melt cheese sauce, which makes this queso recipe one of the creamiest and most appetizing around.


In all likelihood, you’ve had Chuy’s queso. If not, you’ve at least eaten at Chuy’s and seen someone else having queso. If you’ve somehow managed to never find yourself sat in a booth surrounded by colorful marine decor, shining hubcaps, and the King, we're not sure what you’ve been doing up to this point in your life. That said, if you are one of the unfortunate few who fall into that last category, do yourself a favor and search for the Chuy’s location nearest to you, drive/bike/walk/run there, sit down, order their queso compuesto, drizzle their creamy jalapeño dip on top, and ponder your new and improved reality.


People come to Polvo’s for the salsa bar and frozen margaritas, but find themselves staying for… well, more margaritas. But! Along the way, they discover the added bonus of helping after helping of Polvo’s queso, which, by serving fixins such as guacamole, peppers, beans, and more on the side, allows for a unique, customizable queso experience. For the thrill-seeker, order the Polvo Choriqueso: Chorizo, poblano peppers, grilled onions and melted Monterey jack cheese topped with pico de gallo. It's served with corn or flour tortillas and you can add beef or chicken fajita, fish or shrimp.

I grew up in Austin, so queso has been a favorite food of mine for as long as I can remember. When I return to Austin after a vacation or business trip, it is the food that I must eat as soon as possible. Visitors often ask us which restaurants serve our favorite chips and queso, so here is a quick list of the 12ꂾst bowls of queso in Austin, in no particular order:

Torchy’s Tacos
Michael Rypka opened the first Torchy’s in a food trailer and now there are 50 restaurants across the country. The green chili queso and homemade chips at Torchy’s are so good that I sometimes skip the tacos completely and just order the queso and chips. Torchy’s queso is topped with fresh guacamole, queso fresco, cilantro and diablo hot sauce and is a must try dish.

Kerbey Lane Café
Kerbey Lane is one of Austin’s most iconic restaurants. The 24 hour diner offers a few different kinds of queso (including a fantastic vegan queso), but I recommend the Kerbey Queso. One word: guacamole.

El Alma
El Alma delivers modern Mexican fare with a unique Austin twist. Spend a sunny afternoon or a warm evening on the beautiful rooftop patio, where the views of downtown Austin can’t be beat. Try the queso fundido, made with melted Jack cheese, and turn it into a meal by adding mushrooms and chorizo or shrimp.

Best known for their inventive breakfast tacos, Tacodeli’s white queso isਊ great balance to their award-winning spicy salsas. Visit for breakfast and order my favorite taco, The Vaquero, plus a side order of queso.

Matt&aposs El Rancho. Credit Jody Horton.

Matt’s El Rancho
Opened in 1952, Matt’s El Rancho has been a local favorite for a long time. This is the place Longhorn fans gather before the night games and after the day games. It drips of tradition, as well as the legendary Bob Armstrong queso with chips.

Mi Madre&aposs
Opened in 1990, Mi Madre&aposs has been a long timeਊustin favorite on the East Side. Sit on their colorful patio and try the Mi Madre’s queso or Saltillo dip.

Shady Grove
Shady Grove is one of my favorite restaurants in town. It has a large pecan-shaded patio, live music, one of the best burgers in town and really good queso. Bonus: add the guacamole and pico de gallo. Pulled pork is also an option.

Serving interior Mexican food and offering outside and inside seating, Polvos is a place I bring a lot of out-of-town friends. I love their margaritas, self-serve salsa bar and their chips and queso, topped with guacamole, ground beef and pico de gallo.

Chuy&aposs chips & queso. Courtesy of Angela Baldridge.

The first਌huy&aposs opened in 1982 on Barton Springs Road. Since then, Chuy’s has opened restaurants across the country. Their queso is made of cheese, green chile sauce and ranchero sauce and is one of my favorites. Visit during Happy Hour for a free “nacho bar,” which includes chips, salsa, refried beans and queso.

Jack Allen’s Kitchen
Jack Allen’s is one of my favorite brunch spots in town. Owner and chef, Jack Gilmore, serves up fresh, locally sourced food and they have a great cocktail menu. Their queso includes green chili, pork and guacamole so it can be a full meal in itself!

Magnolia Café
Magnolia Café is open 24 hours, so you can visit one of their locations any time you have a queso craving. My older brother worked at Magnolia&aposs South Congress location while he was a University of Texas student, so I have been eating the famous Magnolia Mud (queso with black beans) since the 1990s.

Eldorado Cafe
The family-run਎ldorado Cafe in Allandale serves three squares a day, with a Mexican menu that features homemade salsas and the restaurant’s signature shiny ribs, slathered with sweet arbol chile glaze. Pair an agua fresca cocktail with Eldorado’s supa queso, spiked with black beans, pico de gallo and guacamole.

Heading to Austin in July? Check out Quesoff, an annual celebration of all things melted cheese, which takes placeਊt Mohawk. Some 30 vendors, from top chefs to home cooks, compete in four queso categories: Meaty, Spicy, Veggie and Wild Card. Buy a bag of chipsਊnd grab a taste.

Explore the interactive map below to plan your route!

Contributed by Katie Cook. Photo of Torchy&aposs Tacos courtesy ofਊimee Wense.

Another taco place with some of the best queso around town is Taco Deli. Taco Deli's queso is loaded with flavor that heats up your mouth after each bite. Make sure to look out for special quesos on the menu such as the Roberto's Brazo Fuerte Dip. This is another queso hotspot you won't want to miss out on.

Queso puts a smile on everyone's face and is great for sharing (or not). So the next time you are in the mood for a hot bowl of melted cheese, make sure to check out these places for the best queso in Austin.

You Should Be Making Your Own Queso Dip

Quit your jarred queso habit and make the good stuff at home.

The difference between store-bought queso dip and fresh cheese dip is a radical one. That&rsquos not to discount the comforting predictability of the jarred stuff, but rather, to note that the latter is a far more refined relative of the former. Fortunately, and perhaps surprisingly, making queso from scratch is far from complicated.

From QUESO!, a new cookbook by writer Lisa Fain, comes a recipe for Austin diner-style queso &mdash the type of dip best consumed late at night and surrounded by friends. An emulsion of brick (read: processed Velveeta or Kraft-esque) cheese and spices, it&rsquos a riff on the pico- and guac-topped version served at celebrated 24-hour eatery Magnolia Cafe in Austin, Texas. Fain lists the addition of black beans (for the restaurant&rsquos signature Mag Mud&ndashstyle queso) as optional, but true aficionados know better than to omit it.

Austin Diner-Style Queso

2 tablespoons unsalted butter
1/4 cup diced yellow onion
4 jalapeños, seeded and finely diced
2 cloves garlic, minced
2 Anaheim chiles, charred, peeled, seeded and finely diced
2 tablespoons cornstarch
1 cup whole milk
1 cup water
1 pound white or yellow American cheese, shredded
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 cup cooked black beans (optional)

Guacamole (for topping)
Pico de gallo (for topping)
Tortilla chips (for serving)

1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and jalapeños and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and Anaheim peppers and cook for 30 seconds longer.

2. In a bowl, whisk together the cornstarch, milk and water until well combined, then pour into the pan. Bring to a simmer, stirring occasionally, and cook for a couple of minutes until the mixture begins to thicken. Add the cheese, turn the heat to low, and cook, stirring, until the cheese has melted. Stir in the cilantro, cumin, cayenne and salt. Taste and adjust seasonings, if you like.

3. Transfer the queso to a serving bowl, a small slow cooker or a chafing dish over a flame. Spoon guacamole and pico de gallo into the center. Serve warm with tortilla chips.

4. Optional: For Mag Mud&ndashstyle queso, stir in 1 cup cooked black beans before adding the guacamole and pico de gallo.

Bob Armstrong Dip: queso with taco meat, guacamole, and sour cream

About 43 years ago or so, Robert “Bob” Armstrong walked into Matt’s El Rancho in Austin and asked the owner’s son, Matt Martinez, Jr., to surprise him with something new. Bob Armstrong was the Texas Land Commissioner at the time, and was not only a powerful guy but also a regular customer. Matt wanted to make him happy.

The story goes that Matt went into the kitchen, grabbed a large bowl and ladled into it some taco meat. Next, he hid the taco meat under a generous helping of creamy chile con queso and finished with dollops of guacamole and sour cream on top. He then took the bowl out to Bob and presented him with his kitchen creation.

At first Bob looked at the bowl, wrinkled his nose and said, “That’s just queso. I wanted something different!” But Matt insisted he try it and when Bob dipped his chip into the queso and discovered the layer of taco meat, he grinned and proceeded to eat the whole bowl without further comment.

The next day, people came into Matt’s El Rancho asking for a bowl of Bob Armstrong’s dip. None of the wait staff knew what the heck they were talking about until Matt Martinez, Jr. figured out they were asking for the off-the-menu queso he’d made for Bob the day before. Apparently, Bob Armstrong had returned to the Texas state capitol and told everyone they had to try Matt’s queso with taco meat, guacamole, and sour cream. And at that moment, a chile con queso legend was born.

In later years, other queso compuestos, as that genre of chile con queso is called, also rose to prominence—quesos such as Kerbey Lane’s Kerbey Queso topped with guacamole and pico de gallo, and Magnolia Café’s Mag Mud with its refried black beans layered into the silky cheese. But Bob Armstrong Dip, as Matt’s queso creation is now officially known, may just be my favorite.

You can now find Bob dip in both Austin and Dallas, where Matt Martinez, Jr. later moved to open a few restaurants of his own. And it was there that I actually first encountered it, as in college we’d eat at Matt’s Rancho Martinez in Lakewood and spend lazy afternoons on the patio enjoying hot queso and cold beverages.

A few years ago my college friends and I had a reunion in Dallas, so it seemed fitting that the first order of business was lunch at Matt’s. I headed straight there from the airport, and it was a welcome sight to see not only my friends but bowls of Bob dip at the table. It felt like no time had passed at all.

Now, you may have heard that there’s a Velveeta shortage, and for many folks this is something akin to a tragedy, as everyone knows that a block of Velveeta along with a can of Ro-Tel is the quick path to queso happiness. That said, living in New York I’ve long suffered a Velveeta shortage as it’s never been easy to find here, so many years ago I learned to make do without. A more natural chile con queso was the result of my kitchen experiments, and it’s pretty good, if I do say so myself.

That said, Bob dip also doesn’t use Velveeta. Nope, in Matt Martinez’s books “Matt’s Culinary Frontier” and “Mex Tex” he provides recipes for his famous dip and he calls for just plain American cheese. While anytime is queso time, in my opinion, I do know that many especially enjoy it this time of year, so I decided now would be a fine time to try his recipes.

First, however, I made a couple of changes. For one thing, I decided to forgo the diced celery he called for, which just sounded strange. Also, his taco meat was lightly spiced with only cumin, salt, and pepper, but I found it a bit bland so I added a couple of shakes of chili powder to make it a bit more robust.

In the end, however, when I assembled the queso (keeping the taco layer hidden as it was in the original bowl presented to Bob Armstrong), and then dipped my first chip, I was back in Texas enjoying a sunny afternoon with old, dear friends. And it doesn’t get much better than that.

Would you like more Homesick Texan? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member annual subscriptions are as low as $25. Thank you for reading, your consideration, and your support!

Crunchy Tortilla Wrapped Black Bean Burgers with Vegan Queso

VEGAN QUESO: Place cashews and carrot in medium saucepan add enough water to cover. Bring to a boil and cook until carrot is tender, 8 to 12 minutes. Drain and transfer to a blender container. Add milk, cold water, nutritional yeast and cornstarch. Blend until smooth.

Step two

Heat 1 teaspoon vegetable oil in a medium saucepan over medium heat. Add onion and cook until tender, about 3 minutes. Stir in garlic and cook 30 seconds. Pour in cashew puree, salt and paprika. Cook until thickened, about 5 minutes, stirring occasionally. Remove from heat and stir in tomato, jalapeno, cilantro and lime juice.

Step three

BURGERS: Cook black bean burgers according to package directions. Spread vegan queso in the center of each tortilla and top with a cooked burger. Fold over edge of each tortilla to completely enclose ingredients in center, pleating edge of tortilla as necessary. Brush oil evenly onto both sides of tortilla wraps.

Step four

Heat a clean skillet over medium heat. Place one black bean tortilla burger wrap in skillet, folded side down and cook until golden, about 3 minutes. Carefully turn and cook on second side until golden, about a minute. Repeat with second burger wrap. Serve with extra queso for dipping and enjoy!

Matt’s El Rancho Bob Armstrong Dip Recipe: The History

Bob Armstrong was a Texas land commissioner for years, and according to the folks at Matt’s El Rancho, he sat in the restaurant one day and asked for something different. They whipped up a delectable, unique queso, and thus the Bob Armstrong Dip was born. Bob Armstrong passed away in 2015, but his legacy still lives on. The Bob Armstrong Dip is still the number one most ordered menu item at Matt’s El Rancho, and is arguably one of the most iconic menu items in all of Austin.

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South Austin is home to many vibrant neighborhoods, each bursting with funky Austin flavor. Neighborhoods like South Congressਊnd South First Street showcase Austin’s creative side with some of the most inventiveꃪteries in town. Find South Austin restaurants on these hip strips, just south of Lady Bird Lake, or explore like a local on South Lamar and venture towards the Hill Country in Southwest Austin.

Elizabeth Street Cafe. Courtesy of MMH.

Asian: Elizabeth Street Café

This charming South First Street neighborhood outpost offers delicious Vietnamese plates along with the charm of a quaint French bakery. At਎lizabeth Street Café you can have it all with a਋reakfast, weekend brunch, lunchਊnd dinner menu available. Don’t forget to their made-fresh pastries for dessert.

More Favorites: Thai Fresh, Uchi, Otoko

Bakery: La Patisserie

If you have a sweet tooth La Patisserie is the spot for you. Here you can find mouthwatering fresh pastries of all kinds, including macarons, donuts, cakesਊnd much more! Venture away from the action of South First Street, into the quaint Bouldin neighborhood to enjoy La Patisserie&aposs quiet patio, with an espresso and a good book in hand.

More Favorites: Sugar Mama&aposs Bake Shop, La Mexicana Bakery, ThoroughBread

Loro. Credit Logan Crable.

Barbecue: Loro

Asian smokehouse meets Texas barbecue inਊ rustic setting at Loro, on South Lamar. With award-winning chef’s Tyson Cole (Uchi, Uchiko) and Aaron Franklin (Franklin Barbecue) at the helm, you will not want to miss out on this unique barbecue joint. Here, you will find large tables, perfect for everything from a low-key happy hour toਊ romanticꃚte night.

More Favorites: Valentina&aposs Tex Mex BBQ, Leroy and Lewis, Terry Black&aposs Barbecue

Diner: Magnolia Café

This cozy all-hours eatery is the spot to find a great bite on South Congress Avenue (SoCo). At Magnolia Café you can experience classic diner fareਊt its best, with a homey and eccentric vibe that can only be achieved by 40 years in business. With a wide variety of choices, you can enjoy breakfast anytime,ਊlong with Tex-Mex dishes and the famed Mag Mud queso (black beans, queso, avocado and pico de gallo).

More Favorites: Kerbey Lane Cafe, Phoebe&aposs Diner, Galaxy Cafe South

Italian: Botticelli’s

Botticelli’s is a quaint Italian restaurant located in the heart of the SoCo਍istrict. Botticelli&aposs serves fresh and delicious Italian food, combining old family recipes with new and inventive ones. Offering both an intimate dining room up front and a beautiful beer garden out back,be sure to stop in for live music on the patio Thursday through Saturday nights.

More Favorites:਎noteca Vespaio, Juliet Italian Kitchen, It&aposs Italian Cucina

Matt&aposs El Rancho. Credit Jody Horton.

Mexican: Matt&aposs El Rancho

Matt&aposs El Rancho has been a staple in the Austin dining scene since 1952, crafting homemade Tex-Mex cuisine in a large and inviting space on South Lamar. They offer delicious specialty entrພs to choose from, along with weekend brunch fare and delicious "Knockout" Mexican martinis. Don’t forget to start with a large bowl of theꃺmous Bob Armstrong Dipਊnd a handmade margarita.

More Favorites:਎l Naranjo, Fresa&aposs, Polvos

June&aposs All Day. Credit Alex Valenti.

New American: June’s All Day

June’s All Day Cafe is a chic option for inventive New American-meets-French਍ining in the hip South Congress area. Their menu is fresh and funky, featuring unique cocktails, draft beers, an all day breakfast menuਊnd a selection of dishes from comfort food to healthy, flavorful alternatives. This spot is a cozy neighborhood gem, plus, they’re open until midnight!

More Favorites: Odd Duck, Central Standard, Lenoir 

Perla&aposs. Credit Casey Dunn.

Seafood: Perla’s

Perla’s offers fresh fish and oysters, flown in daily from the਌oast with an emphasis on sourcing from the Gulf of Mexico. The bar serves up delicious seasonal cocktails and the wine list is stocked with a selection of perfect pairings. The stunning South Congress location features a comfortable and airy dining room as well as a beautiful patio where diners can watch the world go by under the shade of towering trees.

More Favorites:਌herry Creek Catfish, 

Southern Comfort Food: TLC Austin

Sit back and relax with good company at TLC. Here, you can delight in seafood, sandwiches andਊ raw bar, plus Southern comfort fare like fried green tomatoes and crave-worthy chicken fried steak. Stop in for a delicious Sunday brunch or an unbeatable happy hour with a group of friends.

More Favorites: Mattie&aposs, Jack Allen&aposs Kitchen, Evangeline Cafe

Vegetarian/Vegan: Bouldin Creek Café

Bouldin Creek Café is a਋ohemian-style café offering hearty meatless meals and fresh vegan dishes. They provide fairly-priced, wholesome food, in a welcoming, old Austin environment. Stop in for a cup of coffee and the tamale breakfast (eggs or tofu, with sweet potato and pecan tamales, house-made salsa and tortillas) or get your vegan barbecue fix with BBQ tempeh, smothered in house-made espresso bbq sauce.

More Favorites: Revolution Vegan Kitchen, Casa de Luz, The Vegan Yacht

Contributed by Megan Allen, Visit Austin Convention Services Intern.

#6 El Alma

Queso Blanco y Rojo at El Alma

The most unique of all the quesos on this list, El Alma’s Queso Blanco y Rojo is features white cheese with a red salsa. It’s then topped with onions, mushrooms and rajas (sliced poblano peppers.) And to make it even more unique, it’s served with fried tostadas (flour chips).

Queso Blaco y Rojo is not overwhelmingly spicy and I feel sophisticated every time I eat it. Perhaps it’s the ambiance, since El Alma has an amazing outdoor patio overlooking Butler Park and downtown. A great place for date night.

So there you have it. Distant cousins of Velveeta and Rotel, and sisters to guacamole, these six quesos are the ones you need to try in order to earn your queso badge and get on your way to becoming a real Austinite.

@jpino9 wants to know:

Who do you think reigns the queso kingdom in Austin?

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