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    Say Cheese

    Dip into the best queso in Dallas-Fort Worth

    Teresa Gubbins
    Apr 17, 2017 | 10:48 am

    It goes without saying that there is no bad queso. With this cheesy Tex-Mex dip, the badder the better. We're not talking about authentic dishes such as queso fundido that use actual cheese — this is the melted orange stuff, be it Velveeta or the creamy Land 'O' Lakes Extra Melt that many restaurants use.

    We're in queso land, along with Austin and San Antonio, and it's always evolving. With newcomers bubbling up, yesterday's favorites can feel thin and bland today. For that reason, it's time to take stock of queso in 2017.

    The current great quesos in Dallas-Fort Worth fall into four categories, as follows:

    Classic Dallas queso
    While there is something pure and direct about a minimalist queso that simply gilds your chip, like gold plating with melted cheese, there's also solid gold in the queso that's studded with things. Things like meat — and for that we refer to the famed Bob Armstrong Dip at Matt's Rancho Martinez, which ladles on seasoned taco beef along with guacamole and sour cream, so that you may enjoy the multipronged tastes atop one tortilla chip.

    Bob's fancier cousin, the Smoked Bob, features brisket and sausage; with accompanying flour tortillas, it's almost a meal in itself.

    Many others do their own versions — Chuy's, Manny's, Bandito's, Braindead Brewing — but Matt's is the gold standard.

    Green chili queso
    These days, we have not one but two fabulous green chili quesos, both brought to us via restaurant chains from Austin. Thanks, Austin!

    The one that gets the most lavish praise is Torchy's Tacos Green Chili Queso, which comes with guacamole, cilantro, hot sauce, and a sprinkling of queso fresco.

    Torchy's queso has a few things in its favor. One is the guacamole itself, with its firm texture and lime-cilantro flavor. Another is the way it's positioned: It's suspended in the center of the queso, like a prize waiting to be discovered. Lastly, there's the diablo sauce, a drizzle of bright heat. All mixed together, it's creamy, fresh, and hot.

    The second green chili queso is a sleeper. It's at Hopdoddy Burger Bar, where it can be ordered as a side dip for the Kennebec hand-cut French fries. The fries are a little thicker than McDonald's; OK, they could be thicker. But let us not digress, as they are good fries.

    Hopdoddy's queso has subtle heat from the chiles — it's also visually pleasing in that you can see little bits floating throughout. Maybe what really makes it stand out is the surprise element: You don't expect queso on the menu here, and you might not have thought of pairing it with fries.

    Vegan queso
    ​It says something about what a massive trend vegan has become that Dallas has at least three vegan queso options, all of which are good, "even if you aren't vegan," as the saying goes.

    Spiral Diner is the benchmark, no surprise since Spiral is our award-winning vegan diner chain. Spiral's queso has the proper yellow color, salty cheesy flavor, and creamy consistency, whether you get it with chips or, the better option, as part of the hugely popular nachos.

    This month, Spiral is also doing a broccoli cheese soup, which is like a cousin of the queso, but with broccoli stirred in.

    The surprising vegan queso is at HG Sply Co., the Greenville Avenue restaurant that does "bowls" and Paleo food. Surprising in how good it is. Chef Danyele McPherson has crafted a dairy-free queso that's creamy and spicy, with a big Torchy's-style spoonful of guacamole in the middle. It's served with tortilla chips whose extra thickness and inconsistent shapes let you know they're made in-house.

    Extreme queso
    There are different kinds of extreme here.

    At the gastropub Mash'd, it's about extreme ingredients. Its queso folds in roasted garlic, Abita beer, andouille sausage, and pickled pepper relish. The tortilla chips are crunchy with air holes and come dusted with chile seasoning.

    Extreme cuisine is what Velvet Taco is going for with its red curry queso, a refreshing fusion between Tex-Mex and Thai. The queso includes red curry paste and coconut milk, which add color and creaminess, and a subtly exotic flavor. They toss a little pickled onion on top and serve it with blue tortilla chips, to really hammer home the gourmet vibe.

    Chicken Moto, the new Korean chicken place from the Bbb Bop folks, is also doing some edgy cuisine stuff with its kimchi queso, an innovative dish combining the classic Velveeta with Korea's signature fermented cabbage. They fold kimchi into the cheese until it gets pulverized, then pile a kimchi "salsa" on top. The kimchi adds an appealing sour note that counterpoints perfectly with the cheese. Forget tortilla chips; this one comes with taro chips.

    Torchy's has one of the most popular quesos in DFW.

    Torchy's Tacos queso and chips
      
    Courtesy photo
    Torchy's has one of the most popular quesos in DFW.
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    Bread News

    Award-winning Dallas bakery to open storefront in Oak Cliff mixed use

    Teresa Gubbins
    May 13, 2025 | 6:07 pm
    Kuluntu bread
    Photo courtesy of Kuluntu
    Kuluntu bread

    One of Dallas' best bakeries is graduating to a new location: Kuluntu Bakery, which currently operates as a cottage bakery in Oak Cliff, is moving into the East Dock, the innovative new mixed-use hub at 900 E. Clarendon Dr. near the Dallas Zoo and Halperin Park.

    Founded in 2018, Kuluntu is the cottage food bakery that has been selling breads and pastries from an Oak Cliff home. Despite not having a brick-and-mortar location, the bakery has racked up numerous awards including an impressive ranking on a Food & Wine list of the Best Breads in Every State, a 2023 nomination for a James Beard Award, and a CultureMap Tastemaker Awards nomination for co-founder Stephanie Leichtle-Chalklen for Best Pastry Chef.

    Well, now they will have a brick-and-mortar location.

    Their current menu changes weekly, but includes breads such as country sour and lemon-lavender-walnut sour; their signature granola; cinnamon rolls; and pastries such as almond & lemon croissant, cheesy artichoke galette, salted rye chocolate chip cookie, and carrot cake with cream cheese buttercream. They send out an email to subscribers every week listing the latest offerings. (To get on the list, email kuluntu@kuluntubakery.org.)

    "At the new location, we will be expanding the menu quite a bit," Leichtle-Chalken says. "It will include items that we’re currently baking plus South African dishes for lunch service."

    They're hoping to be open by the end of the year, and once they do open, they'll close down the cottage operation.

    But Leichtle-Chalklen says this new location will be more than a bakery — it will be a community hub that centers women’s experiences and builds collective power through education, health & wellness, and equity initiatives.

    She already operates Kuluntu as a non-profit, with a goal of co-creating a more equitable food system and community by connecting the food industry, consumers, and partners to center women and humanize all food workers.

    Sustainability and taking care of the planet is a practice that threads throughout their organization: whether that's using Barton Springs Mill organic flours and Cedar Ridge Egg Farm free-range eggs, or whether it's following zero-waste baking by recycling, composting, and using environmentally friendly packaging.

    They'll fit right in at East Dock, a project being led by Proxy Properties, an Oak Cliff real estate group famous for breathing new life into vacant and often historical buildings.

    East Dock is intriguing both for its history and its location. Built in 1915, it has served over the decades as an ice factory, book manufacturing site, and producer of airplane parts, but has been vacant for more than seven years.

    Proxy envisions the space as "an 18-hour campus," with coffee and athletic businesses open in the morning, followed by daytime operators such as offices, studios, and restaurants, then bars and entertainment in the evening.

    On July 12, Kuluntu will host "Reimagining an Inclusive Restaurant in Dallas," where attendees can learn about the lived experiences of women food workers and how we can humanize the food system, as well as re-imagine what an equitable and inclusive restaurant could be — sharing your experiences, ideas, and perspectives to shape Kuluntu Bakery into a true community space for all. Pastries and beverages will be included.

    The session will take place at East Dock, allowing a preview of the site which will be under active construction. Get tickets here.

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