![houstonchronicle logo](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" width="100" height="100"><rect fill-opacity="0"/></svg>)
El Tiempo (Tex-Mex):
Here’s the thing, the chow at El Tiempo is outstanding — deliciously charred fajitas, pillowy flour tacos, amazing salsa. The margaritas are potent and tasty, which is a rare combination. But it’s expensive — 27 bucks for a half-pound of fajitas. Find the nearest location at eltiempocantina.com.
Dick Dace
Homesick Texan Lisa Fain's new cookbook approximates a handful of famous quesos, including the famous one originating at Felix restaurant in Houston. (You can find how to make Fain's Felix queso by clicking here.) In that vein, we mined the Chronicle archives for recipes for other celebrated quesos from Houston restaurants.
El Tiempo Cantina's Chile con Queso
Courtesy Domenic Laurenzo
2 pounds, 4 ounces Velveeta
1 cup water
¾ cup pico de gallo
¼ cup finely diced celery
¼cup finely diced bell pepper
Instructions: Melt down the Velveeta together with the water over a double boiler, stirring constantly to avoid burning. Once completely melted and mixed thoroughly, add the pico and remaining vegetables, which are optional. Serve with your favorite chips.
Note: Laurenzo said for a richer queso, substitute the water for milk. Chicken stock works as well. El Tiempo serves its queso with flour chips instead of corn tortilla chips.
Website
e-Edition
App
