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A Creamy Dive into Queso: History and a Perfect Recipe


Queso's roots lie in the ancient Mesoamerican civilizations, where indigenous peoples relied on fermentation and preservation techniques to utilize various dairy products. The Aztecs, known for their love of cheese, likely enjoyed early versions of queso made with queso fresco, a crumbly, white cheese similar to paneer.

Spanish colonization introduced new cheeses and cooking methods, leading to the evolution of queso into the forms we know today. The use of melted cheese, influenced by European fondue traditions, became more common, while the addition of spices and chilies added a uniquely Mexican touch.

Today, queso finds its home across various Mexican regional cuisines, each with its own twist. Queso Oaxaqueño, hailing from Oaxaca, features stringy quesillo cheese, while Chihuahua boasts a vibrant yellow queso made with Chihuahua cheese and jalapeños. And who can forget the iconic Texas Queso, often infused with Velveeta and a blend of spices?

The Perfect Queso Recipe

Ready to whip up your own queso adventure? Here's a classic recipe that's easy to follow and customizable to your preferences:


* 8 oz Monterey Jack cheese, shredded

* 8 oz cheddar cheese, shredded

* 4 oz queso fresco, crumbled (optional)

* 1/2 cup evaporated milk

* 1/4 cup milk

* 2 tbsp butter

* 1 small onion, diced

* 1 jalapeño, seeded and diced (optional)

* 1 clove garlic, minced

* 1/2 tsp chili powder

* 1/4 tsp cumin

* 1/4 tsp salt

* 1/8 tsp black pepper


1. In a medium saucepan over low heat, melt butter. Add onion and jalapeño (if using) and cook until softened, about 5 minutes.

2. Stir in garlic, chili powder, cumin, salt, and pepper. Cook for 30 seconds, releasing the spices' aroma.

3. Add evaporated milk and milk, whisking until smooth. Bring to a simmer, then reduce heat and whisk in cheeses until melted and creamy.

4. Stir in queso fresco (if using) and taste to adjust seasonings.

5. Serve warm with your favorite dippers, like tortilla chips, vegetables, or bread.


* For a thicker queso, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook until thickened.

* Experiment with different cheeses, spices, and add-ins like chorizo, roasted vegetables, or pico de gallo.

* Keep queso warm in a slow cooker on low for an extended party or gathering.


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