It seems like the last few posts I’ve written have included an announcement of some sort – new jobs, big moves, confessions of murderous rage, etc. Well, hold onto your hats because another one’s coming:
My queso quest is coming to an end. Sort of.
Deep breaths. It’s okay to cry. I’ll pause for a second so you can grab some tissues.
In a couple of months, my same-named cheese-friend/co-cheese-judge/co-cheese-conspirator Amanda is moving quite far from this area – to a place in Texas where wildflowers are scarce, but love of queso is still plentiful. To a place so far away, that if I were to take a horse-drawn carriage to visit her, it’d take me at least a fortnight to get there.
Sadly, the distance will make it too difficult for us to keep reviewing on a regular basis, so we’ve decided to press the “pause” button on the project for now. It’s not a full stop, because there may still be occasional reviews when one of us visits the other.
Before you get concerned about me experiencing dangerous cheese withdrawals, I assure you that I’ll continue eating fermented dairy at a frequency that the medical community would find concerning.
With all the sad stuff said, Amanda and I decided that one more queso review was necessary before she moves. She and her kids visited me for a weekend of adventures, and in between touring beloved Austin sites, we squeezed in a visit to Polvos. Before leaving my apartment for the day, her kids performed an impromptu (and rather unprofessional) video interview of the queso judges.
At the restaurant, we quickly ordered the Choriqueso, and then cheerfully sang along with the music, which unexpectedly featured a lot of Beatles songs for a Tex-Mex place. I hear that Ringo was a big fan of enchiladas and carne guisada, so this makes perfect sense.
Here’s a beauty portrait of the queso when it arrived. Swoon.
As we munched, Amanda and I began reminiscing on our cheese journey and all the quesos we’ve been experienced thus far. We decided that despite the variation in scoring, these dishes all fall into one of three categories:
- So disappointing that I want to cry into the bowl, which isn’t a terrible idea, as the salt from my tears might make it taste better
- Enjoyable, and would order again, but is not all that memorable
- So delectable that I want to eat whatever this cheese touches, including the napkin and my own face
I’ll cut to the chase: the queso at Polvos falls in that middle category with a score of 3.8. It was of the baked flameado style, which is dear to our hearts. This variety is meant to be lovingly scooped and coaxed into tortillas, and the consistency of this dish was perfect for that task. There was also no shortage on meat and poblano peppers, which provided lots of flavor.
However, the cheese in this dish was quite mild and didn’t provide much flavor of its own, which kept it from reaching that elusive 4-point rating. It doesn’t stand out like the ones above it do.
Still, not a bad queso to pause our journey on!
To read up on our specific judging criteria, OR to see a ranked list of all the quesos we tried, visit Queso Scoring.