Served molten hot in an iron skillet, Tamayo’s queso fundido is a party of three cheeses — queso, Oaxaca, Chihuahua — with optional, but highly recommended, chorizo sprinkles and topped off with chile morita salsa.
The trick is to extract the cheese from the skillet into the perfectly warmed tortillas while retaining your restaurant decorum. The effort was worth it, once our forks delivered the ooey-gooey goodness to our delighted taste buds.
When in a Mexican restaurant, a margarita must be ordered, right? Tamayo’s serrano and hibiscus margarita garnished with peppers gives a spicy kick with its sweetness, while the prickly pear margarita features house-infused cactus fruit tequila, hand-squeezed lime juice and Grand Marnier.
Photo: Jenna Knowles (fermentedgrapes.blogspot.com)