Upgrade the chips and queso with Pati Jinich’s Queso Fundido recipe

Fans of her award winning food television show, Pati’s Mexican Table, know that Pati Jinich always has flavorful, authentic food on the table. Balancing her desire to dive deep into the food and culture of Mexican gastronomy and educating people on the story behind the flavor, a seat at Pati’s table is one that few will ever forget. Although many people might serve chips and queso for a gathering, it is time to upgrade that simplistic offering with a Queso Fundido recipe that is robust in flavor and heritage. And, why not pair that dish with a splendid tequila to toast the occasion.

From the Big Game to a simple appetizer, chips and queso is a staple. While many people are familiar with this dish, it can sometimes lack depth. Although not necessarily bland, it lacks the complexity that people who love good food can crave.

Pati Jinich appreciates that food tells a story. It is more than just a jumble of ingredients combined together. Tradition, heritage, and story-telling enhances the flavors at their core.

For those unfamiliar with, Queso Fundido is more than just cheese or another dip. While chefs have their various versions, Pati’s recipe has a combination toppings. It is robust and comforting.

Queso Fundido, Paired with Gran Centenario Tequila Añejo on the Rocks

Queso Fundido, Paired with Gran Centenario Tequila Añejo on the Rocks, photo provided by Gran Centenario

More importantly, the dish is paired with delightful Gran Centenario Tequila Anejo on the Rocks. The aged tequila picks up all the luscious notes in the fundido. It invites time to sit, enjoy, and ponder the flavor combinations.

While this food and beverage pairing is compelling, Pati has another suggestion that could be a favorite around the table. Pati suggests her Chipotle Shrimp with Gran Centenario Tangerine Chile Gran Paloma. The smoky heat from the shrimp is balanced by the zesty sweetness in the cocktail. The recipe can be found on Pati’s website.

For anyone who would like to make the cocktail, here’s the recipe.

Gran Centenario Tangerine Chile Gran Paloma


  • 2 parts Gran Centenario Añejo Tequila
  • 2 parts Fresh Tangerine Juice
  • 1 part Fresh Lime Juice
  • 1 part Chile de Árbol Agave Syrup*
  • Seltzer Water
  • Garnish: Salt Rim


  • Rim double rocks glass with salt. Add ingredients to a shaker with ice. Shake and strain into glass over fresh ice. Top with seltzer water and garnish with salt on the rim.

*Chile de árbol agave syrup:


  • 6 Chile de Árbol
  • 1 cup Agave Nectar
  • ¾ cup Water


  • Add the chile de arbol, agave, and water to a small saucepan over medium heat and bring to a simmer.
  • Turn the heat down to medium and let simmer for 3-5 minutes
  • Let cool to room temperature (do not refrigerate, the mixture will cease) strain.

Ready to pour a taste and toast to another dish full of flavor and heritage? Isn’t it time that the table holds more than just any dish.