From the menu: Taqueria del Sol
From the menu of . . . Taqueria del Sol, 1200-B Howell Mill Road, Atlanta, 404-352-5811, www.taqueriadelsol.com
Q. Here's one for you. Can you get the recipe for the Taqueria del Sol cheese dip? The stuff is incredible, and in five years since I first tried it, I have yet to find any place in town that has cheese dip that doesn't leave me disappointed.
Jason Genung, Atlanta
A. This recipe is amazingly simple and amazingly good. Executive Chef Eddie Hernandez created the recipe when the restaurant opened and they’ve seen no reason to tamper with it since. Taqueria del Sol is celebrating its 10th anniversary this year.
Taqueria del Sol Cheese Dip
Hands on: 10 minutes
Total time: 10 minutes
Makes 5 cups
2 cups milk
8 cups shredded American cheese
1/4 cup diced pickled jalapenos
Fresh jalapenos to taste, diced
In a large saucepan, bring milk to a boil and then remove from heat. Stir in shredded cheese and pickled jalapenos. Whisk till smooth, about 5 minutes. Garnish with diced fresh jalapenos.
Per 2-tablespoon serving: 87 calories (percent of calories from fat, 72), 5 grams protein, 1 gram carbohydrates, no fiber, 7 grams fat (5 grams saturated), 22 milligrams cholesterol, 341 milligrams sodium.
Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of" in the subject line.
