Molten cheese, please: Why Mexican ‘fondue’ is far superior

Published July 5, 2024

In the Mexican restaurants of my native small town Kentucky, the Tex-Mex version of melted cheese reigns supreme among dips. Deeply flavorful and rich, it’s also quite thin, like a cheesy soup for your unlimited free tortilla chips. After moving to Mexico, I realized this dip still had its training wheels on. There was a much better recipe for this satisfying appetizer right where I was: queso fundido.

The origins of queso fundido go back to the northern regions of Mexico, particularly the states of Chihuahua and Coahuila, where dairy farming and cheese production have long been prevalent. The introduction of cattle and cheese making techniques by Spanish settlers in the 16th century played a significant role in shaping the dish. Over time, Mexican cooks adapted these techniques, incorporating local ingredients to create what we now know as queso fundido. Cheese and Mexican food are by now almost impossible to imagine without the other, especially in the recipe I want to share today, where dairy takes a front row seat.

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