History

Chile con queso is a Tex-Mex tradition dating to early 20th-century San Antonio, but the Austin version was codified at Matt's El Rancho on South Lamar. The Bob Armstrong dip was invented in 1973 when Matt Martinez Jr. made a custom plate for Texas Comptroller Bob Armstrong, building queso with a center of taco meat and guacamole. The dip became a permanent menu item by 1974 and remains the city's signature queso plate. Beyond Matt's, queso runs at Kerbey Lane, Magnolia and most Tex-Mex tables.

Common allergens: Dairy, Gluten

Make it at home

Yield 4Hands-on 15 minTotal 20 minDifficulty Easy

Ingredients

  • 450g white American cheese, cut into 1cm cubes
  • 240ml whole milk
  • 1 fresh jalapeno, finely diced
  • Half a medium yellow onion, finely diced
  • 1 fresh tomato, finely diced
  • 1 tablespoon neutral oil
  • Half a teaspoon cumin
  • 200g cooked seasoned ground beef (for Bob Armstrong style)
  • 120g guacamole (for Bob Armstrong style)
  • Tortilla chips, to serve

Method

  1. Heat the oil in a heavy saucepan over medium heat. Add the onion and jalapeno; sweat 4 minutes until soft.
  2. Add the diced tomato and cumin. Cook 1 minute.
  3. Reduce heat to low. Add the cheese cubes and milk. Stir constantly with a wooden spoon until the cheese melts smoothly, 6 to 8 minutes.
  4. For the Bob Armstrong: spoon the queso into a wide bowl. Make a well in the center and fill with the cooked ground beef and a scoop of guacamole.
  5. Serve immediately with hot chips. Stir at the table to combine.

Tip from the editors. White American cheese (the deli-counter slab, not the orange slices) is the key. Velveeta works but is the lazy substitute; real American melts cleaner.

Where to eat queso (chile con queso)

Queso (chile con queso) in Austin

Matt's El Rancho ★ 4.3

Tex-mex$$south-lamar

Matt's El Rancho in Austin is the Martinez family's South Lamar Tex-Mex room since 1952, home of the Bob Armstrong queso dip and a citywide birthday-dinner.

Signature: Bob Armstrong dip, Enchiladas with chili gravy, Frozen margarita

Order: Bob Armstrong dip, beef enchiladas with chili gravy, plus a frozen margarita on the side.

Tip: The patio under the oaks holds 200; arrive 5:30pm to dodge the 7-to-9 family wait.

2613 S Lamar Blvd, Austin, TX 78704 Book →

Joann's Fine Foods ★ 4.3

BrunchTex-Mex diner brunch$$$18-30Sat to Sun 09:00-15:00, daily breakfast 09:00-15:00Walk-in only on the diner side; reservations for the dining room

Joann's Fine Foods in Austin is the Bunkhouse Group's Tex-Mex diner brunch at the Austin Motel on South Congress, a palapa-bar patio of migas.

Order: Migas plate with a frozen margarita

Tip: The pool is members-only at Austin Motel but the diner patio is open to walk-in; arrive 9am Saturday for shade.

1224 S Congress Ave, Austin, TX 78704

Bouldin Creek Cafe ★ 4.3

BrunchVegetarian all-day brunch$$$11-18Daily 08:00-22:00Walk-in only

Bouldin Creek Cafe in Austin is South First's all-day vegetarian brunch since 2000, a bungalow patio with vegan options, gluten-free menu and the strongest.

Order: Veggie burger and migas

Tip: Sunday brunch peaks 11-2pm; weekday mornings run easy and the patio is shaded by 11am.

1900 S 1st St, Austin, TX 78704

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