Posted: Sep 6, 2006 9:19 am
The best cheese for queso is landolakes "easy melt". I'm not sure if its available retail but it what most restaurants use instead of velveeta. It's not oily and it won't break. The panchos dip souind allright, except for the CUMIN. Cumin only goes on meat (at least for Mexican food).
The place I worked had kick ass queso, and it was real simple. Cheese, water, fresh tomatoes diced fine and pickled jalepenos. Not very much water, just enough to reach teh right consistancey.