Friday, October 6, 2017



Sue Hill

5 Stars

October 6, 2017

Queso is not complicated, and neither are any of these recipes. But they all do have more finesse than that simple Ro-Tel and Velveeta mentioned in the first sentence above. Maybe the hardest parts of these recipes is roasting the peppers and slipping their skins, and grating cheese. Nothing complicated or time-consuming.

While there is a good bit of history explained at the beginning of the book, there are also interesting bits of info and lore introducing each recipe.

The first chapter is really interesting if you are into old recipes and historical food lore. You will find dates for when each recipe first appeared, and the location: Recipes start with a Chiles Poblano from 1887 in Mexico. There is a chile verde con queso from California in 1896, and a rarebit from Boston in 1914, one from San Antonio and one with meat and broth from El Paso in the 1920’s; a cheese dip from Arkansas and a queso from Lubbock in the 1930’s.

The second chapter is all Tex-Mex: There are restaurant recipes, and take-offs, interpretations and reproductions of restaurant recipes. You will find cheese mixed with pureed pinto beans and pickled jalapenos, and cheese with pulled pork and green chile salsa, cheese with ground beef chili, cheese with beef picadillo, and more.

Take a browse through the “Look Inside” feature on this product page. Ten Speed Press, publishers of this book, always do a great job of providing pertinent information in the “Look Inside”. When you look at the Contents page and the Index, you have an overview of all the recipes.

There are a lot of pictures in this cookbook, and they are mouthwatering! If you do order this book, I’d advise getting some basic ingredients together prior it its arrival. Once you start browsing the book, you will not want to wait to start cooking up a batch! Gather American cheese, white and/or yellow, an assortment of your favorite chiles and a basket of grape tomatoes, maybe an onion and some garlic. Make sure chips and/or tortillas, cornstarch, cumin, cayenne are on your pantry shelves, and milk in the frig. With those ingredients at hand, you will be able to create a number of recipes from this book.

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