Mexican Fondue – my new favourite Fondue recipe

As friends will well know, I’ve long been a big fan of a hearty Fondue, most dinner guests have had one at some time or another while visiting. Whilst I have extensively experimented with different cheeses in the quest for the perfect mix (my best yet is Gruyere, Emmental & Jarlsberg), I’ve always stuck to the traditional Kirsch based Swiss classic, that is until now!

This Mexican Fondue is perfect for an Autumn evening, we’re also planning on having this for our Christmas Dinner –  that’s how good it is! It’s not only exceedingly tasty but it’s also one of the simplest fondues I’ve made.

Mexican Fondue

Mexican Fondue


250ml of beer

1 tablespoon freshly squeezed lemon juice

500g grated spicy cheese (Sainsbury’s do a great one on their fresh cheese counter called Mexicana)

(I also generally add in some grated mozarella which adds a lovely stringy consistency)

2 tablespoons plain flour

Pinch of ground Cumin



Mix the grated cheese with the flour and cumin

Heat the beer until it foams and then add in the lemon juice and reduce the heat to a simmer

Add in the cheese and stir until it’s all melted (this should only take a few minutes)


To Serve:

Tortilla chips are a brilliant accompaniment instead of (or as well as) bread  and I still serve it with a selection of deli meats and little pickles.


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