Get the sturdy chips ready for this indulgent dip.
You might have two thoughts simultaneously: give me some of that queso dip and who in the world is Bob Armstrong? This is the dip that all queso-lovers dream of—layered with cheese, taco-spiced meat and guacamole—made famous by Matt’s El Rancho Tex Mex restaurant in Austin made this dish famous.
We deconstructed one of our favorite queso recipes to duplicate the cheesy experience of this Austin favorite, the Bob Armstrong queso. Start with this succulent chile con queso recipe, Chorizo and Poblano Queso. Double the chorizo in the recipe and place half of it on the bottom of your serving bowl. Or, go crazy and brown up some ground beef in oil with chopped onion, green bell pepper, ground cumin, and chili powder. No one has ever said “no” to chorizo and taco meat. Either way, a generous helping of flavorful meat is your base layer.
Then, the creamy queso follows. Ours is studded with poblano chile and onion and spiced with cumin, paprika, coriander, and garlic and onion powders. Take your pick between grated American or Monterey Jack cheese—or use a blend. To give it the Bob Armstrong treatment, place dollops of guacamole and a handful of the remaining chorizo or taco meat on top. Add all of your other favorite taco fixings such as sour cream or pico de gallo and get ready to take the plunge. It’s all about how you build it so do like the Texans do and make “a large Bob”.
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So who is Bob Armstrong anyway? The former Texas Land Commissioner happened to walk in the kitchen of Matt’s El Rancho Tex Mex restaurant in Austin many years ago. He asked the cooks to make him something different, reports Eater and it’s still a thing.