One of the greatest days of my life was when my son Gavin got a job at Torchy’s Tacos, where he worked for three years in college. Sure, he was busy getting a degree for a professional career, but he became an insider on Torchy’s queso, which, by a margin of one thousand, is my favorite queso in the land. (Other children, take note: impressing your mother doesn’t require anything more than working at her favorite restaurants. Turns out college is like, fifth place.)
In Kansas, where I grew up, “queso” meant Velveeta and a can of Ro-Tel. And that was the end of the tale. But then I moved to Texas in 1998, and I got converted and saved. Praise the Spirit for the Lone Star State when it comes to melted cheese snacks. Break out the tambourines!
This is a mash-up of the two best quesos in Austin: Torchy’s and the Bob Armstrong dip at Matt’s El Rancho. No additional commentary needed. If you know, you know.
Also, by the way, this makes a huge batch. These are party quantities, because I’m assuming you’re making this for Football Saturday or Football Sunday or Football Monday. Cut it in half if you’re planning to eat something other than cheese dip or feeding fewer than the million people who live in my house. But all leftover queso tells me is that I have something awesome to spoon over my eggs the next morning. A word on chorizo: When readers ask me what chorizo is, I have to go into my prayer closet, because these poor souls are living in a state of deprivation. In short, chorizo is life. In long, chorizo is spiced ground pork, quite possibly the perfect food. Please do not buy the chorizo made from earlobes and assholes that’s sold in a tube. It will ruin your day. If you can’t get fresh ground chorizo or high-quality chorizo, just use ground hot Italian sausage. —Jen Hatmaker, from her new cookbook, Feed These People: Slam-Dunk Recipes for Your Crew
Get Hatmaker’s Pimento Cheese with Candied Jalapeños recipe here.