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  • It is literally unforgiveable that I have not reviewed Papi Queso to date. Every time I have a grilled square from them I regurgitate the story of my first experience long ago. It was on the day of our shortly after they first hit the road grillin' cheese. They parked in the Plaza Midwood lot in front of Bistro La Bon. They were handing out ink pad stamps that looked like moustaches. All the clientele were cautiously having them stamped on their hands. When they asked me where at I said the only logical place for a moustache: my upper lip. The man with the moustache stamp was psyched to have his first volunteer to keep it real. To this day they must still have a picture of my ridiculous face plastered up somewhere on their website. If you see it, know it was me. Whether your dig is the Pig (Mac), Mushroom & Gruyere or something not always on the menu, you will certainly be blown away by how complex a simple grilled cheese can be. These aren't what your mom used to make with tomato soup for you as a kid. They compile different kinds of cheese with unconventional meat "formats" and a veggie or two (gotta get your greens in there!) to make a simple melted-cheese-on-bread into something arguably luxurious. My original experience was with the Pig Mac. Arguably their namesake, it features macaroni and cheese with pulled pork and onions fused together with melted cheddar. They could've just stopped here...but why?? I have zero problems with anything on their glorious menu so I won't complain. Let's not forget that they now have a semi-permanent kitchen residence over at Sycamore Brewery. (Perhaps the only thing keeping me happy at that brewery, sorry Sycamore!) And yeah, the price on these is a lot to pay for a grilled cheese. I get it. But I eat one perhaps twice a year. It's like a treat. Worth it! They also sell a big glass bottle of "Mexican Coke". Meaning real cane sugar. It's the only soda I'll drink.
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