I like to serve it neat or on the rocks as it has such a smooth taste. Whichever way, have your Gran Centenario Añejo Tequila out to chase your queso fundido tacos and to wash down that queso fundido. If you have some some salsas and guacamole, place them on the table for optional add ons. But it is you and your guests’ choice if they want corn tortillas, too. Most people I know like their queso fundido on flour tortillas. No one can stop me and no one should stop you! My take combines caramelized onions and poblano chiles, throws in a bit of seeded and diced tomato for an added juicy bite and tons of crisp chunks of flavorful chorizo. When I make queso at home, I like to make a combo of my favorite toppings. Different restaurants have their variations, for example, it can be rajas with caramelized onions, different kinds of chorizo, cultivated or wild mushrooms cooked with epazote or dried chiles, to name some. They are separate offerings, so you choose if you want your queso with chorizo or with rajas or mushrooms. The most typical and popular toppings in restaurants in Mexico City, where I grew up, are poblano rajas, chorizo and mushrooms. Then place it on a heat source - it can be on a burner, in the oven, under the broiler - until the cheese not only melts, but becomes super bubbly on top and starts making a crust all around the edges. You throw a combination of deliciously flavorful melty cheeses onto a baking dish or a traditional earthenware cazuela. Antojo literally translates to craving, and I don’t know a single Mexican that doesn’t drool over the thought of a queso fundido. What we Mexicans call a food craving that can be eaten anytime of day as a quick snack, or a full meal if eaten in a big enough amount.
Queso fundido is the epitome of an antojo.
As soon as you set it on a table it will fly off.
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