On the way to Albuquerque, my wife and I stop at a great Mexican restaurant in Cuba NM called El Bruno's every chance we get. It's a fixture for the area and the food has always been great. The original restaurant was there in a historical adobe building for decades until it caved in one Winter. Since then they've moved across the street into what was a Tastee Freez and added on in a very authentic-appearing Old Mexico style, with outside verandas warmed by chimineas, vega and latilla construction, the works.
This last trip however, I ordered a dish I hadn't ever before: the seafood enchiladas. The menu advertised this as shrimp and crab meat wrapped in a corn tortilla and covered with a cheese sauce. When it arrived it looked great with a side of beans and rice, garnish and a healthy portion. I bit in and met with the unmistakeable plastic-like texture and flavor of a popular processed cheese-like food product. Velveeta? Really?
It left me wondering if this was a local delicacy, like SPAM in Hawaii for example...or did they just run out of cheese, thinking on their feet rushed over to the bait shop, and henceforth save the evening?
Please, share your thoughts on Velveeta.