Lupe Tortilla – Austin, TX
When in Rome, do as the Romans do.
When shopping near a Mexican food restaurant that might potentially serve you queso, enter said restaurant, demand piles of cheese, and write a review for your blog.
That second phrase may not be as catchy as the first one, but it’s great advice.
Saturday, I ran errands around Austin, eventually meeting up with my fellow cheeseketeer at a mall, where she was shopping for school clothes with her kids. The trio was tired and in need of sustenance, and I’m rarely one to turn down delicious foodstuffs, so we all decided that Mexican food was in order.
The wonders of the Internet lead us to a nearby restaurant called Lupe Tortilla. After being seated at a table with a sombrero light fixture, we ordered a bowl of Chile con Queso with taco meat, mentally patting ourselves on the back for ordering the regular size, instead of the large. We’re such health nuts.
As we waited for the food, we sat back to admire the restaurant’s ant-pig-gecko-swordfish theme. Take a moment to let that artistry soak into your brain.
Nonsensical? Probably. Festive? Definitely.
Before we get into the queso review, I want you to see this picture of four tiny baby fajitas that the restaurant gave us just for being first-time patrons:
I felt overly affectionate toward these little guys. Their cuteness had me wanting to wrap them up and take them home with me to keep forever in a special refrigerated shadow box.
On the other hand, their deliciousness had me wanting to shove my friend’s kids out of the way, so I could devour the fetus fajitas on my own.
Soon after polishing off my one fajita, the queso arrived:
Amanda’s ravenous and cheese-loving children were eager to offer perfect scores, but my friend and I exchanged dubious glances. The queso had a decent consistency – it was liquidy, but not too runny. It also had a nice level of spice, and the meat was relatively flavorful.
However, we were 100% convinced that this queso was made primarily of Velveeta, or one of its spongy cousins. To be fair, Velveeta is probably added to many of the quesos we’ve tasted, because it lends a creamier texture. BUT, ideally, the dish should still taste like some kind of real, actual cheese. I don’t think that’s too much to ask.
It’s just cheddar that way.
We settled on a score of 3 for Lupe Tortilla’s Chile con Queso. All in all, we found the dish to be stable, but not amazing. In other words, it was the exact opposite of Britney Spears.