The best Super Bowl dip is this extra-cheesy queso fundido recipe

The first thing you should know about Queso Fundido is that it is not “queso,” the creamy Velveeta-based dip that is often eaten with chips. Queso fundido, which translates to “melted cheese,” is just that: It's melted cheese to which you can add sautéed mushrooms, poblano peppers, or chorizo.

It must be eaten as soon as it is ready, when the cheese is warm and stretchy. You scoop it out, take photos of your piece of cheese, and quickly toss it into a corn or flour tortilla with whatever toppings you want—avocado, salsa, maybe a squeeze of lime. Think of it as a cheese taco.

This version is based on the Queso Fundido I had at Nicos in Mexico City a few years ago. The first time I went there was with a group of local friends. I didn't order, but happily ate whatever came to the table that they ordered. The first thing that came was a Yazuela Queso Fundido, garnished with a mound of fried parsley. I was stunned. I've seen a lot of queso fundido in my time, but never one like this. I loved the juxtaposition of the rich, dense cheese and the ethereal leaves of crispy fried parsley. It was literally something I wrote about my home. I have thought about this presentation many times and have done my best to reproduce it here.

Before you let the cheese melt in the oven, have your utensils and your appetite ready and get ready to dig in. Just like you don't walk away from a soufflé, don't walk away from queso fundido. Some things don't get better with time.