Queso fundido in Yucatan (CC photo by Jasjadekker1 courtesy of Flickr)

Melted cheese really has the magic to please even the most conservative palates. The many amazing cheeses found throughout Mexico’s cities are the main reason queso fundido is such a deliciously popular dish. This cheese fondue is much different from other fondues, mostly because of the cheese used and ingredients added. It will probably never taste the same since recipes change from chef to chef. What will always remain is the delicious texture and indulgent qualities of this delicious cuisine.

Fundido from Puebla (CC photo by Marshlight courtesy of Flickr)

Queso Asadero is the most popular cheese for fundido in Mexico. Queso Manchengo is another delicious Mexican cheese that seems made for melting. Monterrey Jack and Fontina both make good substitutes if Mexican cheese is not available. Additions to fundido can add interesting texture and taste. Tomatoes are a popular ingredient, as well as, chilies. The type of chili is going to make it hotter, sweeter or even offer a smoked quality. Mushrooms, garlic and cilantro are also popular additions.

Gooey marvel (CC photo by stu_spivack courtesy of Flickr)

The basic recipe calls for about one tablespoon of olive oil to about a half pound of cheese. The additional ingredients are usually cooked in the oil along with any spices then the cheese is gradually added while continuously stirring.

Queso from Monterrey (CC photo by cll1969 courtesy of Flickr)

Serving the dish can be tricky since the cheese begins to solidify fairly quickly. The molten mass, as seen above, is sometimes simply placed in a tortilla or over chips. One of the best ways to present fundido is how it is served throughout Mexico. The hot fundido is transferred to a sizzling hot cast iron skillet and carefully placed on the table. This method allows the cheese to cool more slowly, maintaining the perfect oozy characteristics that make it irresistible. Wherever your Mexican travels take you, make sure to try queso fundido.