Carlos O'Kelly's Chili con Queso with Homemade Margaritas and Guacamole

We have acquired a new habit on our Saturday evenings of doing appetizers and drinks, for dinner! We've done wine and cheese nights for a few weekends, so last night we decided to mix it up a bit and do Mexican appetizers and drinks. We turned to our standard go-to Mexican appetizers: Carlos O'Kelly's Chili con Queso and guacamole. We tried a new guacamole recipe that excluded tomatoes, but unfortunately it's hard to find ripe avocados to buy on the same day you want to eat them, so it was kind of ugly and not quite the right consistency. However, the recipe definitely seemed like an improvement on a normal guacamole recipe and we would definitely try it again. We also tried a homemade margarita recipe that is to die for--we're definitely having another round tonight and recommend that everyone try it at least once. It's so much more satisfying than the overly sugary frozen slushies you'll find in restaurants.

Our main dish, Carlos' Chili con Queso, holds a special place in my heart. Carlos O'Kelly's was probably the best restaurant in my hometown of Fairfax, for most of my life. Carlos was an institution and hosted many major events in my life--soccer parties, birthday parties, homecoming dinners, 21st birthday dinner/first legal drinks, etc. But it was also an institution for many other people who live in the City of Fairfax. So when it closed down a few years ago because the landlords chose to make the rent astronomical, the city really lost one of its best local places to grab a bite. Carlos was nothing extraordinary--just slightly better than average, reasonably-priced "Mexican" food, but it was the atmosphere that drew people in. Carlos had a few signature dishes that people loved, and my personal favorite was this Chili con Queso. Ever since I was a child, I've been trying quesos at other Mexican restaurants and have never found one quite like Carlos'. So when Carlos closed, I was heartbroken that I would never have it again, until my mom reminded me we had once snagged the recipe when I was a kid. I have been making it from this simple recipe ever since and for all my friends who know/love Carlos out there, I assure you that this tastes the exact same! If you ever find yourself longing for Carlos food, this can at least satisfy your appetite and nostalgia enough.

Con Queso Notes: It's imperative to use restaurant-style salsa because a chunkier salsa will not give you the correct consistency.

Carlos O'Kelly's Chili con Queso (serves 6-8)
8 oz. Velveeta Cheese
4 oz. sour cream
1+ cups restaurant-style salsa

Cut Velveeta into cubes and melt in a pot on the stovetop, stirring to prevent burning to the bottom. When almost all the cheese is melted, add the sour cream, swirling into the cheese. Stir for another minute or so, then slowly pour in salsa, continuing to stir. Keep warming it for another 2-3 minutes, then serve!

Guacamole Notes: We skipped out on the jalapeno, since our recipe ultimately made less than this since we didn't have many ripe, good-quality avocados. We also used lime juice out of a bottle instead of the real deal, since we only had key limes on hand for our margaritas.

No-Tomato Guacamole (adapted from The Kitchn; serves 6-8)
3 ripe avocados
1/4 cup finely chopped red onion
1/2 jalapeno pepper, minced
1/4 cup chopped cilantro leaves and upper stems
Pinch or two of coarse salt
Juice of one lime

Cut the avocados in half and remove the pit. Spoon the flesh out of the avocados into a bowl or molcajete. Add the onion, jalapeno, cilantro, and salt, combining with a masher or fork. Add the lime juice and stir it in.

Recipe: The Kitchn: The Perfect Guacamole

Margarita Notes: Follow this recipe and you may never get a restaurant margarita again. Also, use key limes--they make it so much better.

Homemade Margaritas (adapted from The Kitchn; serves 2)
2 oz. tequila
1 oz. freshly squeezed lime juice, from key limes
3/4 oz. agave nectar
3/4 oz. cold water
1 slice lime, cut like a wheel
3 tbsp coarse salt for rim (optional)

Shake the tequila, lime juice, agave nectar, and water vigorously with ice and strain into a chilled rocks glass with ice. Garnish with the wheel of lime and optional salt on rim.

Recipe: The Kitchn: Pure Mexican Margarita