Queso Flameado at Moctezuma's in Tacoma
By Annelise Kelly
Flaming cheese might sound like it belongs in a Greek restaurant more than a restaurant that features Mexican and Latin cuisine. But Queso Flameado has found a home at several establishments known for their Mexican fare – and flair!
At upscale Xico in Portland, Oregon, the rendition is a bubbly blend of Spanish Riojana and cheddar cheeses topped with chorizo, cabbage, radish and salsa albaniles, broiled tableside and served with hot, fresh tortillas.
And it’s not only a winner inside the restaurant; it’s a hit on social media, too.
“We light ours on fire, tableside, and it’s all over Instagram!” Elizabeth Davis, Xico’s owner and founder says. Her pro tip: “Find the right cheese blend for your queso, and make sure the cheeses are in good supply. Supply chain issues have made cheese from Spain hard to get lately.”
The Queso Flameado at Rolando’s, a Nuevo Latino restaurant with three locations in Arkansas, is made with Monterey cheese mixed with Mexican chorizo, then set afire with Bacardi 151.
At Moctezuma’s Mexican Restaurant and Tequila Bar in Tacoma, Washington, tequila is the booze of choice for igniting the Queso Flameado: “The family favorite made with Mexican Oaxaca cheese served sizzling in a hot lava stone molcajete with tomatillo sauce and chorizo flambéed at your table with tequila.”
And there’s one place where there really is a connection to the Greek tradition of flaming cheese: Diego’s Cantina in St. Louis, Missouri. As the restaurant’s Instagram post explains, the Queso Flameado “is comprised of the house cheese blend and roasted chiles and set on fire as an homage to the previous restaurant, Momo’s, that was owned by our good friend, Chuck Pener. On any given night, you’d see the saganaki being lit throughout the restaurant. I’m sure he’s looking down and enjoying the new show.”