Matt’s El Rancho Credit: John Anderson

Chuy’s (1728 Barton Springs Rd.) Definitive Tex-Mex chile con queso here: smooth with green chiles, Ranchero sauce, and endless warm chips.

Matt’s El Rancho (2613 S. Lamar) Just say “Gimme a Large Bob” for Matt’s famous Bob Armstrong Dip, which claims to have been the first to add pico de gallo, guacamole, and ground beef to the cheese.

Maudie’s, Too (1212 S. Lamar) Maudie’s keeps it simple with mellow chiles, but consider the Diablo Sol Food with spicy beef, onions and pico.

Fonda San Miguel (2330 W. North Loop) Quesos Asados is the way to go here: a melty blend of white cheeses served with handmade tortillas. Add rajas (strips of roasted poblano peppers) and housemade pork chorizo for a decadent start.

Black Sheep Lodge (2108 S. Lamar) While it’s best known for its burgers and beer selection, do give the Green Chili Queso a shot. Be sure to get the salsa, and, to take it all the way, add a scoop of housemade chili.

El Patio (2938 Guadalupe) Serving up classic Tex-Mex for nearly 60 years, this chile con que­so is a tribute to un-fussiness – classic, drippy goodness in a bowl.

This article appears in March 15 • 2013.

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Gracie Salem has written about Austin's restaurants and chefs since 2000. In addition to contributing to The Austin Chronicle, she has published work in Tribeza and Edible Austin. She is a local veteran of the industry and operates a catering business with her husband and daughter.