The search for the perfect queso

Apparently, the proprietors of my favorite watering hole have never heard the phrase, "If it ain't broke, don't fix it." They've hired a new chef and fancied up the menu. Instead of a basic BLT, there's now the avocado BLT. Instead of nachos -- a pile of tortilla chips smothered in cheese, tomatoes and onions -- there are tostado nachos: three tortilla strips covered in I don't know what because I refuse to order them.

The place has always had a specials board with "fancier" options which I've heard were quite good. Chet's favorite was the cumin-crusted catfish. Oh, he never ordered it. He just liked giving it an alternate pronunciation by moving that hyphen forward two letters. Anyway, word at the bar is that the new chef is trying to make a name for himself. That's all fine and good, but I think he should remember he's at a neighborhood pub. Most patrons are there for alcohol and fat. Perhaps with a side order of cholesterol.

The worst of it is, to my great dismay, they've changed the recipe for what was once the best queso I've ever had. Now it's spicy, but not flavorful, and it comes topped with pico de gallo. Murder for those of us who are avoiding tomatoes.

So, Tuesday I began my quest for the perfect queso. Place #1 was Gloria's. Queso here is good, and the margaritas are super cheap and good. Place #2, which I have visited once and will have to try again soon, is Margarita Ranch. Queso here is great, and the margaritas are good, but not cheap.

I haven't found a store version that is a good enough substitute. The one time I made some at home, it was awful. I'll have to find another recipe. But until then, I'll continue my mission in fine drinking establishments in the area.