"If someone says they're not using Velveeta to make queso, they're lying," said Alex Padilla, executive chef of the Original Ninfa's on Navigation, who calls himself a huge lover of chile con queso.Domenic Laurenzo, executive chef of the El Tiempo Cantina empire, agrees: "The secret is the Velveeta," he said. "You can't beat it. There's no brand that's better."http://www.houstonchronicle.com/life/food/article/The-quest-for-queso-Tex-Mex-gold-is-simple-to-5728811.php
@EJohn54: Call me crazy, but I like queso blanco or queso fresco, and that seems to be to be the difference between a lot of quesos down here and a lot of them up north. They just taste better to me. You actually can make a delicious smooth melty cheese concoction without using Velveeta, you can also choose to use it and use it very sparingly. I disagree with the quote above, and I think anyone who says someone is lying for doing something they cannot do is incredibly insecure in their own craft. You can also use it with in its best capacity like the article picture suggests, and add a crapload of jalapenos, ground beef, tomatoes, cumin, and other cheeses to it to mask the flavor. Sorry
I can't read this article because I'm not a digital subscriber of The Houston Chronicle.Â
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