And those people who dip their Nacho Cheese Doritos in salsa are friggin' whack.
Posted by Richard Berg (Member # 133) on :
When I'm living in Texas, chips in a white bag that were made in a little store that day. Elsewhere, various store-bought brands. Those Tostitos "with hint of lime" are pretty tasty (although too much flavor for quesos), as are the heavy blue corn varieties.
Posted by Zotto! (Member # 4689) on :
I'm a Tostidos man myself, Goat. I'm partial to those heavier blue-corn chips that Richard mentioned as well.
[ April 14, 2004, 04:23 AM: Message edited by: Zotto! ]
Posted by Son_of_Priam (Member # 6411) on :
What else is there to put in salsa, except for Tostitos?
The real questiong is "what kind of salsa is the best?"
Posted by Richard Berg (Member # 133) on :
Pace, Hot variety, is the best that you can reliably get at nationwide groceries. (Bradley Pace was in my graduating class long before the "Moo York" ads...)
For queso, 2-3 cans Rotel Diced Chiles per "block" of Velveeta is easy and nearly optimal -- you have to escalate way up the food chain to beat it. For example, the slow-roasted green chile + 5 cheese blend at this traditional restaurant in Albuquerque.
[ April 14, 2004, 07:21 AM: Message edited by: Richard Berg ]