ASmith1946 muttered....

> Just found two recipes for "Chili con Queso dated 1956: one uses
> Velveta; the other recommends "1 lb. Old English cheese".
>
> See "Fiesta Fa Mexican, Spanish and Southwestern Recipes ...
> Commemorating Albuquerque's 250th Anniversary." Albuquerque: Home &
> School Association, [1956].
>
> Andy Smith
>

I had forgotten "Old English", Kraft's sort of 2nd level up in flavor from
Velveeta (with the Blue-box "American" in between).

Thinking back to the mid50s, Chili con Queso made at home for parties and
the restaurant versions found in the ubiquitous "TexMex" joints of the
period were often quite different, with the reaturants favoring an approach
which began with a bechamel/white roux with cheese (the restaurant supply
sort, "Cheddar", Longhorn, Rat, etc.) and added flavorings, while the
homemade varieties seemed to consistently begin with a simpler "easy food"
format of simply melting processed cheese (and maybe adding a little milk
or evaporated milk), although Rotel Tomatoes & Green Chilis, available
throughout the Southwest, providied ample liquid for the hoped for
consistency. Pace's Picante Sauce must have emerged from the shadows in
San Antonio in the mid50s, still a local/regional product on the way up the
ladder of fame like Tabasco Sauce.

At least for Texans, the big TexMex places of the sort like El Mat and El
Toro in Austin, served a barely cheesy sauce (with little tomatos or
chilis)over crisp tortillas on most of their combo plates and specials, but
IIRC served a thicker richer "Chili con Queso" when ordered separately.

TMO