Who among us has not sought solace in the balm that is melted cheese dip, gently dipped up with morsels of roasted poblano peppers and tomato? Few reversals of fortune cannot be salved with a molten bowl of queso (our shortened term of endearment) scooped up with fistfuls of crisp tortilla chips. Job loss, breakup, writer’s block, what have you: all seem smoothed and softened as the magical potion coats our tummies, slicking down the day’s rough edges.
There are many stories of who originated the first Chili Con Queso, some being in Texas, others claiming New Mexico, but the original is Northern Mexico, using raw ingredients not available at our disposal. But one thing that is obtainable is the blend of Mexican cheeses that are a far cry from Tex-Mex. Santiagos claims the traditional con queso made with Mexican cheeses, tequila, roasted poblano peppers, jalapeno peppers, tomato and onion. Served with hot chips and warm flour tortillas. And for an extra 2.99, you can have the delicious chorizo meat made in house by Karina Franco-Batty, our award winning Chef.
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