I recently journeyed back to the Hill Country of Texas for work, and satisfied my 12+year craving for that cheesy-deliciousness known as queso with a foodie pilgrimage to one of my all-time favorite 24-hour pit stops – Austin’s Magnolia Cafe.
And then I proceeded to shun all table manners by inhaling my first Mag Mud queso since I had the awesome ‘Jennifer Friend’s haircut’ in the late 90′s.
While the successful foodie pilgrimage satisfied me for about – oh, 3 hours – the new online search began for a way to satisfy my ongoing queso urge back here in Boise. Despite my searching & craving, I haven’t been able to find any good queso in Idaho. And heck, it’s football season! Football + Fall = Queso.
And Velveeta will not cut it.
Found some hope and inspiration courtesy HomesickTexan Lisa with her post A More Natural Chile con Queso Of course – roux is the answer to anything! (and also is the base to my family’s mac n’ cheese). So that’s on the list for Sunday game day.
And I have hope for the work & hunger leading up to this year’s Thanksgiving meal, thanks to Melissa Clark’s Good Appetite post ‘Dips to Sustain the Holiday Cook till Thanksgiving Dinner.’ It even has a bit of an Idaho angle – with inclusion of delicious chorizo as a key ingredient to this soon-to-be holiday staple Queso Fundido with chorizo, jalapeno & cilantro.