When I think of queso, I think of melted cheese and maybe some spices or peppers. Well this book has opened my world to the glorious versions of queso that I now must try. And for the queso novice like myself, I am very happy the book talks about the different types of chilies, and how to use them, as well as different types of cheese. Plus you get history of the dish, and historical recipes. It all looks so good. Word of advice, don’t read this cookbook on an empty stomach. You will regret it. Make sure you are either full, or are on your way out (preferable for queso).